Our Menu

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.

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.

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

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.

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.

Smoked paprika, black sesame.

Strained yogurt, cucumber, garlic.

Santorini yellow split pea, shallots, dill.

Roasted pepper, Aleppo.

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.

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.

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.

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

Hummus, tzatziki, spicy feta, served with grilled pita.

Vine-ripened tomatoes, cucumber, red onions, bell peppers, olives, and Arahova feta.

Baked spinach, leeks, feta cheese in house-made phyllo dough.

Sesame-crusted feta, pink peppercorn, dried figs, honey.

Grilled meatballs, served with charred, feta sauce.

Chef’s daily soup.

Grilled Mediterranean sea bass, sautéed spinach, fennel purée, capers, lemon oil.

Sirloin beef, lettuce, tomato, onion, Kefalograviera cheese, served with oregano fries.

Wild mushrooms, Graviera sauce, black truffle [V].

Broccolini, cherry tomatoes, spinach, garlic, Calabrian chili [VG].

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.

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.

Hummus, tzatziki, spicy feta, served with grilled pita.

Vine-ripened tomatoes, cucumber, red onions, bell peppers, olives, Arahova feta.

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 Mediterranean sea bass, sautéed spinach, fennel purée, capers, lemon oil.

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.

Two double cut loin lamb chomps, carrots, puree, brazed artichokes, house-made chimichurri.

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.