Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Eggs, Greek sausage, mixed vegetables and our chef's home fries. Served with our chef's salsa and sour cream.
Seared salmon bites, leeks, shallots, chives and our chef's sour cream.
Spinach, mushrooms, asparagus, tricolor peppers and broccoli.
Scrambled eggs, peppers, sofrito onions, garlic, aged-barrel feta, parsley, roasted tomato, sun-dried tomato and tomato salsa.
Toasted bruschetta, assortment of Greek cheeses, mountain oregano and fire-roasted pepper Hollandaise sauce.
Poached Mediterranean bass, chopped clams, tarragon and Hollandaise sauce.
Beefsteak and cherry tomatoes, fire-roasted Florina peppers, onions, cucumbers, Kalamata olives, barrel-aged feta, chef's mint white balsamic vinaigrette and Thessaloniki's koulouri.
Tuna, hearts of romaine, hard-boiled eggs, cherry tomatoes, red and yellow peppers, string beans, anchovies, capers, onions and lemon vinaigrette.
Diced chicken, avocado, hearts of romaine, beef bacon, blue cheese, cherry tomatoes, diced celery, scallions and apple Dijon vinaigrette.
Poached tuna, celery, sofrito onions, parsley, Greek honey and lime.
Diced chicken, mixed with celery, onions, lime, light ginger soy mayo, iceberg lettuce and beefsteak tomato.
Ground lamb and beef, our chef's tomato salsa and Kasseri cheese, topped with fried egg.
Seared sourdough bread, butter herb spread. Layers of Kasseri cheese and roasted tomato, caramelized onions and our ranch dressing.
French toast made with tsoureki bread, egg wash, infused with spices, vanilla, cognac, served with two eggs any style and bacon.
Angus beef sausage, peach salsa, chipotle and our chef's ketchup.
Greek mini square pasta "xilopita", kasseri and Cretan Graviera cheese, sour cream, cayenne pepper and olive oil bread crumbs.
Pappardelle pasta, egg yolk, bacon, Parmesan cheese, broccoli and peas.
Mousse of cod fish fillet infused with herbs, iceberg lettuce, our chef's parsley mayo and pickles and Avaton chips.
Ground lamb and beef, roasted tomato, caramelized onions, yogurt mint sauce and Avaton fries.
Ground lamb and beef, carrot salsa, peas, graviera cheese and sweet potato cream.
Skirt steak served with two eggs any style and Avaton fries.
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French toast made with tsoureki bread, egg wash, infused with spices, vanilla, cognac, served with our chef's jams and choice of ice cream.
Chocolate mousse, caramelized bananas and crumbled buttermilk biscuits served in a martini glass.
Tsoureki bread infused with rum, raisins, chocolate and caramel chips and roasted almonds.
Our chef's chocolate cookie sandwich, served with vanilla ice cream and choice of dark or white chocolate fudge.
Assortments of : taramosalata, htipiti, skordalia, melitzanosalata and tzatziki.
Crispy mix of vegetables and yogurt garlic sauce.
Assortment of Greek cheeses, served with coulis peppers and lightly fried parsley leaves.
Barrel-aged feta and goat cheese, mix of herbs, fried polenta and orange cumin jam.
Crescent shaped feta pastry stuffed with anthotyro cheese, drizzled with Greek honey.
Mousse of slow cooked eggplant, mixed with roasted peppers, basil and balsamic reduction.
Marinated cod fish tempura, infused in herbs, served with our pickles, thin cut chips and tartar sauce.
Lightly fried squid, served with lemon zest tarragon and tartar sauce.
Marinated grilled shrimp in mango ginger, served with our citrus mayo.
Braised chicken, mixed greens and Kasseri cheese, served in tortilla cones.
Beef skewers marinated in soy ginger honey, served with our spicy mayo.
Crispy mix of vegetables and yogurt garlic sauce.
Assortment of Greek cheeses served with coulis peppers and lightly fried parsley leaves.
Sushi quality braised Portuguese octopus, tomato shallots and spices with Greek mini square pasta (xilopita) and Cretan Graviera cheese.
Lightly grilled smoked eel, roasted beets, orchid petals, micro mixed greens, warm buttermilk and BBQ sauce.
Oven roasted squid, couscous, Kalamata olives, tomatoes, capers and chilled tomato salsa.
Ground beef and lamb and tomato basil ginger sauce.
Variety of mushrooms, sauteed in wine broth and infused thyme butter.
Assortments of: taramosalata, htipiti, skordalia, melitzanosalata and tzatziki.
Diced fillet of yellow fin tuna, avocado soy ginger vinaigrette, oregano tortilla and extra virgin olive oil.
Sliced scallops with orange, lemon, ginger, confit of lemon dry red peppers and mint.
Shallot lemon Dijon chives and poached egg yolk infused with olive oil and sea salt caper olives.
Fresh catch fish fillet in a Kozani saffron mussel broth over toasted garlic bruschetta.
Beefsteak and cherry tomatoes, fire-roasted Florina peppers, onions, cucumbers, Kalamata olives, barrel-aged feta, chef's mint white balsamic vinaigrette and Thessaloniki's koulouri.
Braised lentils, pancetta mushrooms, diced sweet potatoes, goat cheese and couscous.
Thin sliced kale toasted with olive oil, anthotyro cheese, almonds, pickled egg, avocado and pancetta vinaigrette.
Toasted avocados, beefsteak tomatoes, chickpeas, Kalamata olives, parsley, cumin, paprika, crumbled tortilla chips, aged white balsamic vinaigrette and extra virgin olive oil.
Cretan cracked wheat pasta kneaded with fermented milk and tiger shrimp, served as a risotto style dish with roasted and sun-dried feta tomato sauce.
Pan-seared scallops on beurre noisette, bell pepper coulis, crispy parsnip and lemon foam.
Pan seared fresh lobster in a garlic butter onions martini reduction, our chef's tomato sauce and Cretan Graviera cheeses.
Mousse of Scottish salmon fillet, wrapped in cabbage leaves, Mavrodafni wine reduction and couscous.
Finely chopped shellfish and fresh catch fish fillet, layers of zucchini, eggplant and potato seared in extra virgin olive oil, Kasseri bechamel sauce, extra virgin olive oil tarragon bread crumbs.
Carnaroli rice, parsnip carrots, sofrito onions, peas and Parmesan cheese.
Slow cooked hen, Greek pasta, goat cheese, sofrito onions, leeks and orange sanguine.
Stewed rabbit braised in Styfado, cherry tomatoes, pearl onions and potato cake.
Braised for eight hours, served with creamy polenta and infused with graviea cheese.
Covered with thin slices of pancetta, pistachio rosemary crust and tourlou vegetables.
24 oz. bone in ribeye, served with three different sauces and sweet potato puree.
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Mixed tomatoes, spring mint, basil, barrel-aged feta and smoked Greek yogurt.
Crescent shaped feta parsley stuffed with anathotyro cheese, drizzled with Greek honey.
Barrel-aged feta and Vermont chevre goat cheese, mix of hearts, fried polenta and orange cumin jam.
Sushi quality braised octopus, cream of fava beans, lightly fried capers and tomato salsa.
Marinated cod fish tempura, infused in herbs, served with our pickles, thin cut chips and tartar sauce.
Lightly fried squid, served with lemon zest tarragon and tartar sauce.
Ground beef and lamb, tomato, basil and ginger sauce.
Braised chicken, mixed greens and Kasseri cheese, served in tortilla cones.
Braised giant beans, Lefkada sausage, spinach, barrel-aged feta, our tomato sauce and extra virgin olive oil bread crumbs.
Marinated variety of mushrooms, sauteed with wine broth and infused thyme butter.
Assortments of: taramosalata, htipiti, skordalia, melitzanosalata and tzatziki.
Braised octopus marinated in orange vinaigrette and extra virgin olive oil, fennel seeds, radish, Kalamata olives, orange fillet and capers.
Scottish salmon, lemon confit, red tobiko caviar, fresh vanilla beans, lime zest, citrus sea salt extra virgin olive oil, oregano and olive oil mini tortillas.
Steamed shredded king crab mixed with creme fraiche mayo, lemon confit, lime zest, tarragon and white pepper, served on a toasted bruschetta.
Fresh catch fish fillet in a Kozani saffron mussel broth over toasted garlic bruschetta.
Chef's seasonal soup of the day. Please call restaurant for today's selection.
Beefsteak and cherry tomatoes, fire-roasted Florina peppers, onions, cucumbers, Kalamata olives, barrel-aged feta, chef's mint white balsamic vinaigrette and Thessaloniki's koulouri.
Tossed avocados, beefsteak tomatoes, chickpeas, Kalamata olives, parsley, cumin, paprika, crumbled tortilla chips, aged white balsamic vinaigrette and extra virgin olive oil.
Braised lentils, pancetta mushrooms, diced sweet potatoes, goat cheese and couscous.
Thin sliced kale toasted with olive oil, anthotyro cheese, almonds, pickled egg, avocado and pancetta vinaigrette.
Greek mini square pasta "xilopita", Kasseri and Cretan Graviera cheese, sour cream, cayenne pepper and olive oil, bread crumbs.
Cretan cracked wheat pasta kneaded with fermented milk, tiger shrimp, served as a risotto style dish with roasted and sun-dried feta tomato sauce.
Carnaroli rice, parsnip carrots, sofrito onions, peas and Parmesan cheese.
Steamed Mediterranean bass in parchment paper with fennel, cherry tomato, sliced potato and zucchini, infused with white wine.
Marinated seared Scottish salmon in a lemon and fennel seed broth, beet salad and anise mustard.
Roasted cornish hen cooked on a bed of vegetables in a wine broth with thyme butter and fingerling potatoes.
Cod fish mousse, infused with herbs, iceberg lettuce, our chef's parsley mayo and pickles and Avaton fries.
Ground lamb, roasted tomatoes, caramelized onions, yogurt mint sauce and Avaton fries.
Grilled marinated rack of lamb, fresh mint garlic lemon, boukovo and oregano infused butter and Avaton fries.
Choice of one appetizer, main course and one dessert.
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A trio of semolina custard wrapped in phylo pastry, each in its own dressing. Caramel, chocolate and orange glaze.
Walnut cake, served with caramel fudge.
Semolina cake, raisins, mix of nuts, cinnamon citrus syrup, served with chocolate glaze and orange sorbet.
White chocolate based cake, served with melted chocolate.
Crispy phylo pastry, mix of spices and nuts and Greek honey syrup.
Double strained chilled Greek yogurt, buttermilk cookies, sour cherry and fig coulis.
Please call restaurant for daily selection.
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