Our Menu
Monday–Friday, 12:00 PM–3:30 PM | $39 Lunch Prix Fixe
First Course
Hummus, tzatziki, spicy feta, served with grilled pita.
Vine-ripened tomatoes, cucumbers, red onions, bell peppers, olives, and Arahova feta.
Romaine, endive, Boston lettuce, Graviera cheese, croutons, white anchovies.
Baked spinach, leeks, and feta cheese in house-made phyllo dough.
Lightly fried with our classic tomato sauce.
Chef's daily soup.
Grilled meatballs, served with charred tomatoes, feta sauce.
Sushi-grade tuna, mango, chives, yogurt, kataifi, sesame oil.
Grilled Spanish octopus, shallots, fava pureé, capers, and confit cherry tomatoes.
Main Course
Grilled chicken, baby kale, goat cheese, quinoa, apple, dried cranberries, toasted walnuts, pomegranate vinaigrette.
Two double-cut loin lamb chops, house-made chimichurri, served with lemon potatoes.
Sirloin beef, lettuce, tomato, onion and kefalograviera served with oregano fries.
Grilled Mediterranean sea bass, sautéed spinach, roasted lemon potatoes, capers, and lemon oil.
Wild mushrooms, Graviera sauce, black truffle.
Broccolini, cherry tomatoes, spinach, garlic, Calabrian chili.
Smoked paprika yogurt, tomato compote, served with oregano fries.
Dessert
Chef's daily selection of two seasonal scoops of gelato flavors.
Velvety chocolate mousse layered with tart preserved sour cherries.
Two refreshing house-made sorbets with seasonal flavors.
Hand-rolled pistachio baklava.
Sunday–Friday | 5:00 PM – 9:00 PM
$65 Pre-Theater Dinner
First Course
Choice of one:
Hummus, tzatziki, spicy feta, served with grilled pita.
Vine-ripened tomatoes, cucumber, red onions, bell peppers, olives, Arahova pita.
Baked spinach, leeks, feta cheese in house-made phyllo dough.
Sushi-grade yellowtail delicately dressed with yuzu, avocado, micro cilantro, wakame, serrano chili, fresh black truffle.
Grilled meatballs, served with charred feta sauce.
Parsnip puree, grilled scallions, herbed butter.
Grilled Spanish octopus, fava purée, shallots, cherry tomatoes, capers.
Main Course
Choice of one:
Grilled Mediterranean sea bass, sautéed spinach, fennel purée, capers, lemon oil.
Celery root purée, shishito peppers, roasted baby carrots, citrus vinaigrette.
Braised short rib in Xinomavro wine, roasted eggplant, red pepper coulis, truffle béchamel.
Wild mushrooms, Graviera sauce, black truffle (V).
Half-roasted chicken, lemon potatoes.
Saffron, shrimp, Manila clams, garlic confit, leek, Calabrian chili.
Two double-cut loin lamb chops, carrot purée, braised artichokes, house-made.
Served with roasted potatoes and Mavrodafni bordelaise sauce.
Dessert
Choice of one:
Rich and creamy cheesecake topped with strawberry coulis.
Velvety chocolate mousse layered with tart preserved sour cherries.
Chef’s daily selection of seasonal scoops of gelato flavors.
Hand-rolled pistachio baklava.
(V) - Vegetarian | (VG) - Vegan
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs increases your risk of foodborne illness.
Small Plates and Salads
Add to any salad for an additional price:
Avocado | Chicken | Shrimp | Salmon
Hummus, tzatziki, spicy feta, served with grilled pita.
Lightly fried with our classic tomato sauce.
Sesame-crusted feta, pink peppercorns, dried figs, honey.
Sushi-grade tuna, avocado, mango, chives, yogurt, kataifi, sesame oil.
Grilled meatballs, served with charred tomatoes, feta sauce.
Baked spinach, leeks, and feta cheese in house-made phyllo dough.
Sushi-grade yellowtail, yuzu, avocado, micro cilantro, wakame, serrano chili, black truffle.
Grilled Spanish octopus, shallots, fava purée, capers, confit cherry tomatoes.
Burrata, vine ripened tomatoes, fresh basil, aged balsamic, EVOO.
Chef's daily soup.
Roasted beets, pistachios, apple, arugula, yogurt, goat cheese.
Tomatoes, cucumber, red onions, bell peppers, olives, Arahova feta.
Romaine, endive, Boston lettuce, Graviera cheese, croutons, white anchovies.
Entrées
Wild mushrooms, Graviera sauce, black truffle.
Two double-cut loin lamb chops, house-made chimichurri, served with lemon potatoes.
Sirloin beef, lettuce, tomato, onion, and white cheddar served with oregano fries.
Broccolini, cherry tomatoes, spinach, garlic, Calabrian chili.
Grilled chicken, baby kale, goat cheese, quinoa, apple, dried cranberries, toasted walnuts, pomegranate vinaigrette.
Pan-roasted breast, cauliflower puree, Brussel sprouts, chestnuts, golden raisins, pomegranates.
Served with roasted potatoes, mavrodafni - bordelaise sauce.
Grilled Mediterranean sea bass, sautéed spinach, roasted lemon potatoes, capers, lemon oil.
Grilled Faroe Island salmon, celery root purée, shishito peppers, roasted baby carrots, citrus vinaigrette.
Sides
Broccoli, sea salt, EVOO.
Roasted with fresh herbs, sea salt, lemon, and EVOO.
Spinach, sea salt, EVOO.
Fries, sea salt, oregano • Add: Feta or Truffle for an additional price
(V) - Vegetarian | (VG) - Vegan
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs increases your risk of foodborne illness.
Raw Bar
Horseradish crema, olives, capers, lemon, chives, black truffle.
Sushi-grade tuna, avocado, mango, chives, yogurt, kataifi, sesame oil.
Served on ice with sweet mango mignonette, traditional horseradish sauce.
Sushi-grade yellowtail delicately dressed with yuzu, avocado, micro cilantro, wakame, serrano chili, fresh black truffle.
Salmon and tuna, togarashi,hazelnut, finger lime, microcilantro, sesame-orange emulsion.
Salads
Roasted beets, apple, arugula yogurt, pistachios, goat cheese.
Creamy burrata, vine ripened tomatoes, fresh basil, aged balsamic, EVOO.
Vine ripe tomatoes, cucumber, red onions, bell peppers, olives, Arahova feta.
Romaine, endive, Boston lettuce, Graviera cheese, croutons, white anchovies.
Selection of Spreads
Served with grilled pita | Add Crudités for an additional price
Smoked paprika, black sesame.
Strained yogurt, cucumber, garlic.
Santorini yellow split pea, shallots, dill.
Roasted pepper, Aleppo.
Small Plates
Meze-style sharing plates
Braised spinach, leeks, herbs, feta, baked in phyllo dough.
Sesame-crusted feta, dried figs, peppercorn, honey.
Lightly fried with our classic tomato sauce.
Chef's daily soup.
Wild Gulf shrimp, frisée salad, watermelon radish, orange.
Grilled Spanish octopus, fava purée, shallots, cherry tomatoes, capers.
Parsnip puree, grilled Scallions, prosciutto herbed butter.
Fried zucchini and eggplant, kefalograviera cheese, tzatziki.
Grilled meatballs, served with charred tomatoes, feta sauce.
Pan seared shrimp, feta,scallions, tomato-ouzo emulsion.
From the Sea
Saffron, shrimp, Manila clams, garlic confit, leek, Calabrian chil.
Roasted butternut squash, broccolini, fennel puree, Assyrtiko-thyme emulsion.
Maine lobster, fresh tomatoes, chitarra, mizithra, metaxa bisque.
Celery root purée, shishito peppers, roasted baby carrots, citrus vinaigrette.
Grilled Mediterranean sea bass, light, lean, and mild flavor, lemon, herb oil.
From the Land
Half-roasted chicken, lemon potatoes.
Two double cut loin lamb chops, carrot puree, braised artichokes, house-made chimichurri .
Wild mushrooms, Graviera sauce, black truffle.
Pan roasted breast, cauliflower purée, Brussel sprouts, chestnuts, golden raisins, pomegranates.
Served with roasted potatoes and mavrodafni bordelaise sauce.
Broccolini, cherry tomatoes, spinach, garlic, Calabrian chili.
Braised short rib in Xinomavro wine, roasted eggplant, red pepper coulis, truffle béchamel.
Sides
Spinach, sea salt, and EVOO.
Roasted potatoes, sea salt, fresh herbs, EVOO.
Broccoli, sea salt, and EVOO.
Fries, sea salt, and oregano • Add: Feta or Truffle for an additional price
Desserts
Hand rolled pistachio baklava paired with vanilla gelato.
Velvety chocolate mousse layered with tart preserved sour cherries.
Pistachio cake layered with creamy mastiha and house-made whipped cream.
Rich and creamy cheesecake topped with strawberry coulis.
Chef’s daily selection of three seasonal scoops of gelato flavors.
Refreshing house-made sorbet with seasonal flavors: mango, lemon, and raspberry.
Choice of honey and walnuts or preserved cherries.
An elegant selection of locally fresh sourced seasonal fruits.
Signature Cocktails
Maestro Dobel Diamante, Skinos Mastiha, Grapefruit Soda, Salt Rim, Fresh Lime
Angel’s Envy, Grand Marnier, Mavrodaphne, Orange Bitters
Bacardi Superior, Passion Fruit, Lime, Agave
Vida Mezcal, Jalapeño, Agave, Fresh Lime
Grey Goose, Fig Jam, Fresh Lime
Stoli Cucumber, Mastiha Liqueur, Fresh Mint
Grey Goose, St-Germain, Lychee, Fresh Lemon
Herradura Silver, Skinos Mastiha Liqueur, Mint, Ginger Beer
Maestro Dobel Diamante, Ancho Reyes Liqueur, Fresh Lime, Agave
Wine Whites
By the Glass
Santorini, Greece
Tuscany, Italy
Rias Baixas, Spain
Loire, France
Russian River Valley, US
Wine Rose
By the Glass
Provence, France
Peloponnese, Greece
Wine Red
By the Glass
Oregon, US
Macedonia, Greece
Thessaloniki, Greece
California, US
Rioja, Spain
Wine Bubbles
By the Glass
Veneto, Italy