Our Menu
Monday–Friday, 12:00 PM–3:30 PM | $39 Lunch Prix Fixe
(V) - Vegetarian | (VG) - Vegan
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs increases your risk of foodborne illness.
First Course
Choice of one:
Hummus, tzatziki, spicy feta, served with grilled pita.
Grilled meatballs, served with charred tomatoes and feta sauce.
Sushi-grade tuna, avocado, mango, chives, yogurt, kataifi, and sesame oil.
Chef’s daily soup.
Romaine, endive, Boston lettuce, Graviera cheese, croutons, white anchovies.
Vine-ripened tomatoes, cucumbers, red onions, bell peppers, olives, and Arahova feta.
Baked spinach, leeks, and feta cheese in house-made phyllo dough.
With our classic tomato sauce or simply grilled with lemon, capers, and EVOO.
Sushi-grade yellowtail dressed with yuzu, avocado, micro cilantro, wakame, serrano chili, and black truffle.
Grilled Spanish octopus, shallots, fava purée, capers, and confit cherry tomatoes.
Main Course
Choice of one:
Grilled chicken, baby kale, goat cheese, quinoa, apple, dried cranberries, toasted walnuts, pomegranate vinaigrette.
Sirloin beef, lettuce, tomato, onion and kefalograviera served with oregano fries.
Wild mushrooms, graviera sauce, and black truffle.
Two double-cut loin lamb chops, house-made chimichurri, served with lemon potatoes.
Grilled Mediterranean sea bass, sautéed spinach, fennel purée, capers, and lemon oil.
Broccolini, cherry tomatoes, spinach, garlic, Calabrian chili.
Tiger prawn, Manila clams, crabmeat, saffron tomato emulsion, and Calabrian chili.
Pan-roasted breast, cauliflower purée, Brussels sprouts, chestnuts, golden raisins, and pomegranates.
Braised artichokes, porcini mushrooms, Arborio rice, truffle butter.
Dessert
Choice of one:
Chef's daily selection of two seasonal scoops.
Choice of honey and walnuts or preserved cherries.
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
(V) - Vegetarian | (VG) - Vegan
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs increases your risk of foodborne illness.
First Course
Choice of one:
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.
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.
Half-roasted chicken, lemon potatoes.
Braised short rib in Xinomavro wine, roasted eggplant, red pepper coulis, truffle béchamel.
Wild mushrooms, Graviera sauce, black truffle (V).
Tiger prawns, Manila clams, crabmeat, saffron tomato emulsion, Calabrian chili.
Braised artichokes, porcini mushrooms, Arborio rice, truffle butter.
Two double cut loin lamb chops, carrot purée, braised artichokes, house-made chimichurri.
20 oz Simply Grilled, roasted potatoes, and mavrodaphne bordelaise.
Dessert
Choice of one:
Rich and creamy cheesecake topped with strawberry coulis.
Chef’s daily selection of seasonal scoops of gelato flavors.
Hand-rolled pistachio baklava.
Velvety chocolate mousse layered with tart preserved sour cherries.
(V) - Vegetarian | (VG) - Vegan
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs increases your risk of foodborne illness.
Small Plates
Hummus, tzatziki, spicy feta, served with grilled pita.
Chef's daily soup.
Lightly fried with our classic tomato sauce or simply grilled with lemon, capers, and EVOO.
Sesame-crusted feta, pink peppercorns, dried figs, and honey.
Sushi-grade tuna, avocado, mango, chives, yogurt, kataifi, and 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.
Salads
Add to any salad for an additional price:
Avocado $6.00 | Chicken $10.00 | Salmon $12.00
Roasted beets, pistachios, apple, arugula, yogurt, and goat cheese.
Vine-ripened tomatoes, cucumber, red onions, bell peppers, olives, and Arahova feta.
Romaine, endive, Boston lettuce, Graviera cheese, croutons, white anchovies.
Entrées
Sirloin beef, lettuce, tomato, onion, and white cheddar served with oregano fries.
Two double-cut loin lamb chops, house-made chimichurri, served with lemon potatoes.
Broccolini, cherry tomatoes, spinach, garlic, Calabrian chili.
Tiger prawn, Manila clams, crabmeat, saffron tomato emulsion, and 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.
20 oz Simply Grilled, roasted potatoes, and mavrodaphne bordelaise.
Wild mushrooms, Graviera sauce, black truffle.
Grilled Mediterranean sea bass, sautéed spinach, fennel purée, capers, and lemon oil.
Grilled Faroe Island salmon, celery root purée, shishito peppers, roasted baby carrots, citrus vinaigrette.
Sides
Sea salt and EVOO.
Sea salt and EVOO.
Roasted potatoes, sea salt, fresh herbs, and EVOO.
Sea salt and EVOO.
Sea salt and oregano.
(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.
Sushi-grade yellowtail, delicately dressed with yuzu and avocado, finished with micro cilantro, wakame, serrano chili, and shaved black truffle.
Sushi-grade tuna, togarashi, black sesame, finger lime, micro cilantro, sesame oil, passion fruit vinaigrette.
Sweet mango mignonette, traditional horseradish sauce.
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.
Endive, romaine, Boston lettuce, Graviera cheese, croutons, white anchovies.
Spreads
Served with grilled pita | Add Crudités for +$4.00
Choice of one $10.00 | Choice of 3 $21.00
Smoked paprika, black sesame.
Strained yogurt, cucumber, garlic.
Santorini yellow split pea, shallots, dill.
Roasted pepper, Aleppo.
Roe of grey mullet fish, capers & shallots.
Small Plates
Meze-style sharing plates
Chef’s daily soup.
Braised spinach, leeks, herbs, feta, baked in phyllo dough.
Sesame-crusted feta, dried figs, peppercorn, honey.
Lightly fried with our classic tomato sauce or simply grilled, lemon, capers, EVOO.
Pan-seared tiger shrimp, feta, tomato–ouzo emulsion.
Fried zucchini, eggplant, kefalograviera cheese, and tzatziki.
Grilled meatballs, served with charred tomatoes and feta sauce.
Grilled Spanish octopus, fava purée, shallots, cherry tomatoes, and capers.
From the Sea
Tiger prawn, Manila clams, crabmeat, saffron tomato emulsion, Calabrian chili.
Grilled Mediterranean sea bass, lemon, herb oil.
Roasted broccolini, Manila clams, fennel purée, Assyrtiko–thyme emulsion
Maine lobster, fresh tomatoes, chitarra, mizithra, metaxa bisque.
Celery root purée, shishitso peppers, roasted baby carrots, citrus vinaigrette.
From the Land
Two double cut loin lamb chops, carrot puree, braised artichokes, house-made chimichurri.
Half-roasted chicken, lemon potatoes.
Wild mushrooms, Graviera sauce, black truffle.
Braised artichokes, porcini mushrooms, Arborio rice, truffle butter.
Pan roasted breast, cauliflower purée, Brussel sprouts, chestnuts, golden raisins, pomegranates.
20 oz Simply Grilled, roasted potatoes, and mavrodaphne bordelaise.
Broccolini, cherry tomatoes, spinach, garlic, Calabrian chili.
Braised short rib in Xinomavro wine, roasted eggplant, red pepper coulis, truffle béchamel.
Sides
Sea salt, EVOO.
Sea salt, EVOO.
Roasted potatoes, sea salt, fresh herbs, EVOO.
Broccoli, sea salt, and EVOO.
Sea salt and oregano.
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