Hours may fluctuate. For detailed hours of operation, please contact the store directly.
An assortment of tzatziki, ktipiti, melitzanosalata and taramas served with our flat bread
Crispy zucchini and eggplant chips, tossed with oregano and sea salt, served with skordalia
Pan-fried Kefalograviera cheese finished with Metaxa brandy and lemon emulsion
Almond wood-flavored, oven-baked crispy phyllo pastries, filled with baby spinach, scallions, leeks and Greek sheep and goat milk cheeses
Herb-skewered succulent tiny lamb meatballs with zesty Kefalotiri cheese and Kalamansi yogurt
Hickory-smoked, bacon-wrapped Diver sea scallops, celery root puree and creamed organic Bloomsdale spinach
Wood-burning oven-roasted Monterey bay calamari stuffed with smoked Ono, gulf shrimp and feta, served with tomato relish
Metaxa-braised beef short ribs, slow-cooked creamy rice, wrapped in grape leaves and finished with a truffle-scented wild mushroom citrus foam
Tender pieces of Maine lobster in a fresh egg-lemon fumet and kritharaki (orzo)
Fire-roasted tomato and country bread soup, fresh basil, extra virgin olive oil
Young hearts of romaine lettuce in a creamy citrus and peppercorn emulsion, served with a tomato jam riganatha
Chilled slow roasted beet salad, candied walnuts, crumbled goat cheese, citrus-olive oil and chive vinaigrette
Traditional greek village salad of local tomatoes, epirus feta, kalamata olives, red onion and cucumber, seasoned with oregano and red-wine vinaigrette
flatbread from the island of Kimolos with grilled vegetables, basil, pesto, fresh mozzarella and Manouri cheese, brushed with garlic olive oil, sea salt and sesame seed
Greek style pizza filled with ground sausage, black olives, crumbled feta, fresh tomato and garlicolive oil
Pan seared everything-crusted Ahi tuna with a warm salad of green beans, Roma tomatoes, red onion, capers, Dijon dill vinaigrette
Grilled paillard of organic chicken breast, iceberg wedge, crumbled blue cheese, hickory smoked bacon and a tomato relish with a lemon Kefalograviera vinaigrette
Mesquite-grilled six ounce new york strip, vine- ripened tomatoes, salad of shaved fennel and kasseri cheese with an aged balsamic vinaigrette
Grilled Alaskan Salmon, salad of organic Bloomsdale spinach, sweet 100 tomatoes, red onion and crumbled egg yolk with a red wine shallot vinaigrette
Grilled filet of Hawaiian Mahi Mahi, apple-wood smoked bacon, avocado, spiced feta with a toasted rosemary focaccia
Mesquite-grilled 8 oz. organic,all natural beef patty, baked Manouri cheese, caramelized onions, garlic-herb fries
our homemade lamb sausage, scallions, tzatziki, sweet vine-ripened tomatoes and lemon olive oil, wrapped in grilled flatbread
Mesquite-grilled, premium rib-cut, grass-fed lamb chops with traditional seasonings, lemon-oregano crusted potatoes and spinach
Homemade rolled pasta filled with spinach, Manouri cheese, fresh nutmeg and baked with a roasted tomato Sauce
Mesquite-grilled, mediterranean branzino, with sage-infused olive oil, swiss chard and thyme-crusted lemon potatoes
Ahi tuna loin, sweet and sour eggplant caponata, quinoa grain with tomato and aged sherry vinaigrette
Dijon crusted Atlantic salmon, white beans, rockshrimp and zucchini with fresh tomatoes and ouzo
Slowly-braised colorado lamb shank with orzo, st. george wine, lamb jus, dill and manouri cheese
Mesquite-grilled, premium rib-cut, grass-fed lamb chops, with traditional seasonings, lemon-oregano crusted potatoes and spinach
Mesquite-grilled Stockyards of Chicago, 8 oz. USDA Prime and aged filet mignon, roasted zucchini tartlet, beet paint with a light Madeira reduction
24oz. USDA prime, bone-in rib-eye, with garlic-herb fries and grilled zucchini
An Athenian casserole of tender-braised beef cheeks, layered zucchini, eggplant and potato with a béchamel crust
Seasonal organic mixed vegetable stuffed with Ratatouille, sweet roasted garlic and thyme baked with kasseri cheese crus
Kasseri crusted berkshire pork tenderloin, sauteed winter vegetables, santorini wine egg-lemon sauce
Coriander and oregano, mesquite grilled organic chicken breast, braised lentils and lemon and thyme vinaigrette
Oven-roasted organic, petaluma chicken breast, potato tartlet, sautéed spring vegetables and a preserved lemonroasted garlic pan sauce
Homemade rolled pasta filled with spinach, Manouri cheese, fresh nutmeg and baked with a roasted tomato sauce
Creamy yogurt, cucumber, garlic and dill spread
Epirus whipped feta with fire roasted red chilies
Puree of mesquite grilled eggplant, green onion and aged sherry-vinegar
Island of lefkada mullet roe with chunks of tender maine lobster spread
An assortment of tzatziki, ktipiti, melitzanosalata and taramas served with our flat bread
Crispy zucchini and eggplant chips, tossed with oregano and sea salt, served with skordalia
Pan-fried kefalograviera cheese finished with metaxa brandy and lemon emulsion
Almond wood-flavored, oven-baked crispy phyllo pastries, filled with baby spinach, scallions, leeks and Greek sheep and goat milk cheeses
Metaxa-braised beef short ribs and creamy rice, wrapped in grape leaves and finished with a trufflescented wild mushroom citrus foam
Herb-skewered succulent tiny lamb meatballs with zesty Kefalotiri cheese and Kalamansi yogurt
Mesquite-grilled baby back pork riblets, infused with nutmeg and ouzo with a quince and pistachio relish
Wood-burning oven-roasted Monterey bay calamari stuffed with smoked Ono, gulf shrimp and feta, served with tomato relish
Sautéed Prince Edward island mussels, with spicy tomato, Ouzo-dill broth and an orange flavored loukaniko
Crispy smelts, monterey bay calamari, rock shrimp served with vegetables and lemon-caper aioli
Mesquite grilled Greek octopus, warm citrus olive oil, oregano and micro-greens
Hickory-smoked, bacon-wrapped Diver scallops, celery root puree and creamed organic Bloomsdale spinach
Baked, cape cod littleneck clams with greek oregano, kasseri crust and lemon-garlic butter
Epirus feta, extra virgin olive oil, Greek oregano
Sauteed wild greens with garlic, lemon and olive oil
Orzo pasta with burnt butter and myzithra cheese
Roasted potatoes with oregano, sea salt and lemon
Garlic potato puree with olive oil and lemon
Greek yogurt with rare wild thyme-scented greek honey and honeycomb, toasted macadamia nuts, seasonal fresh fruits
Slow roasted banana and medley of toasted nuts layered with phyllo, clove-spiced citrus syrup and banana gelato
Goat-cheese cheesecake, rum snap cookie with market berries and vanilla orange sauce
Warm, soft-center Valrhona chocolate cake, vanilla bean gelato and Bergamont chocolate glaze
Orange and vanilla-bean semolina custard, wrapped in phyllo and drizzled with citrus honey
Crisp puff pastry tower with a rum infused pastry cream and caramelized almonds
A selection of various sorbet and ice creams
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.