| Silogi |
$14.00 |
An assortment of tzatziki, ktipiti, melitzanosalata and taramas served with our flat bread |
| Kolokythakia |
$10.00 |
Crispy zucchini and eggplant chips, tossed with oregano and sea salt, served with skordalia |
| Saganaki |
$12.00 |
Pan-fried Kefalograviera cheese finished with Metaxa brandy and lemon emulsion |
| Spanakotiropita |
$8.00 |
Almond wood-flavored, oven-baked crispy phyllo pastries, filled with baby spinach, scallions, leeks and Greek sheep and goat milk cheeses |
| Keftethakia |
$9.00 |
Herb-skewered succulent tiny lamb meatballs with zesty Kefalotiri cheese and Kalamansi yogurt |
| Ktenia |
$13.00 |
Hickory-smoked, bacon-wrapped Diver sea scallops, celery root puree and creamed organic Bloomsdale spinach |
| Kalamarakia Gemista |
$14.00 |
Wood-burning oven-roasted Monterey bay calamari stuffed with smoked Ono, gulf shrimp and feta, served with tomato relish |
| Dolmathakia |
$9.00 |
Metaxa-braised beef short ribs, slow-cooked creamy rice, wrapped in grape leaves and finished with a truffle-scented wild mushroom citrus foam |
| Astakos Avgolemono |
$12.00 |
Tender pieces of Maine lobster in a fresh egg-lemon fumet and kritharaki (orzo) |
| Ntomatosoupa |
$9.00 |
Fire-roasted tomato and country bread soup, fresh basil, extra virgin olive oil |
| Marouli |
$9.00 |
Young hearts of romaine lettuce in a creamy citrus and peppercorn emulsion, served with a tomato jam riganatha |
| Pantzaria Salata |
$10.00 |
Chilled slow roasted beet salad, candied walnuts, crumbled goat cheese, citrus-olive oil and chive vinaigrette |
| Horiatiki |
$11.00 |
Traditional greek village salad of local tomatoes, epirus feta, kalamata olives, red onion and cucumber, seasoned with oregano and red-wine vinaigrette |
| Lathenia |
$15.00 |
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 |
| Mammas Pizza |
$16.00 |
Greek style pizza filled with ground sausage, black olives, crumbled feta, fresh tomato and garlicolive oil |
| Tonos Salata |
$26.00 |
Pan seared everything-crusted Ahi tuna with a warm salad of green beans, Roma tomatoes, red onion, capers, Dijon dill vinaigrette |
| Kotopoulo Salata |
$17.00 |
Grilled paillard of organic chicken breast, iceberg wedge, crumbled blue cheese, hickory smoked bacon and a tomato relish with a lemon Kefalograviera vinaigrette |
| Brizola Salata |
$21.00 |
Mesquite-grilled six ounce new york strip, vine- ripened tomatoes, salad of shaved fennel and kasseri cheese with an aged balsamic vinaigrette |
| Solomos |
$24.00 |
Grilled Alaskan Salmon, salad of organic Bloomsdale spinach, sweet 100 tomatoes, red onion and crumbled egg yolk with a red wine shallot vinaigrette |
| Petani |
$18.00 |
Grilled filet of Hawaiian Mahi Mahi, apple-wood smoked bacon, avocado, spiced feta with a toasted rosemary focaccia |
| Bifteki |
$16.00 |
Mesquite-grilled 8 oz. organic,all natural beef patty, baked Manouri cheese, caramelized onions, garlic-herb fries |
| Gyros |
$15.00 |
our homemade lamb sausage, scallions, tzatziki, sweet vine-ripened tomatoes and lemon olive oil, wrapped in grilled flatbread |
| Paithakia |
$29.00 |
Mesquite-grilled, premium rib-cut, grass-fed lamb chops with traditional seasonings, lemon-oregano crusted potatoes and spinach |
| Manouri Rollo |
$20.00 |
Homemade rolled pasta filled with spinach, Manouri cheese, fresh nutmeg and baked with a roasted tomato Sauce |
| Lavraki |
$36.00 |
Mesquite-grilled, mediterranean branzino, with sage-infused olive oil, swiss chard and thyme-crusted lemon potatoes |
| Tonos |
$36.00 |
Ahi tuna loin, sweet and sour eggplant caponata, quinoa grain with tomato and aged sherry vinaigrette |
| Solomos |
$24.00 |
Dijon crusted Atlantic salmon, white beans, rockshrimp and zucchini with fresh tomatoes and ouzo |
| Arni Kotsi |
$28.00 |
Slowly-braised colorado lamb shank with orzo, st. george wine, lamb jus, dill and manouri cheese |
| Paithakia |
$39.00 |
Mesquite-grilled, premium rib-cut, grass-fed lamb chops, with traditional seasonings, lemon-oregano crusted potatoes and spinach |
| Fileto |
$42.00 |
Mesquite-grilled Stockyards of Chicago, 8 oz. USDA Prime and aged filet mignon, roasted zucchini tartlet, beet paint with a light Madeira reduction |
| Mati Spalas |
$68.00 |
24oz. USDA prime, bone-in rib-eye, with garlic-herb fries and grilled zucchini |
| Moussakas |
$27.00 |
An Athenian casserole of tender-braised beef cheeks, layered zucchini, eggplant and potato with a béchamel crust |
| Gemista |
$25.00 |
Seasonal organic mixed vegetable stuffed with Ratatouille, sweet roasted garlic and thyme baked with kasseri cheese crus |
| Hirini Kotoletta |
$25.00 |
Kasseri crusted berkshire pork tenderloin, sauteed winter vegetables, santorini wine egg-lemon sauce |
| Kota Souvlaki |
$23.00 |
Coriander and oregano, mesquite grilled organic chicken breast, braised lentils and lemon and thyme vinaigrette |
| Kotopoulo |
$26.00 |
Oven-roasted organic, petaluma chicken breast, potato tartlet, sautéed spring vegetables and a preserved lemonroasted garlic pan sauce |
| Manouri Rollo |
$24.00 |
Homemade rolled pasta filled with spinach, Manouri cheese, fresh nutmeg and baked with a roasted tomato sauce |
| Tzatziki |
$6.00 |
Creamy yogurt, cucumber, garlic and dill spread |
| Ktipiti |
$7.00 |
Epirus whipped feta with fire roasted red chilies |
| Melintzanosalata |
$6.00 |
Puree of mesquite grilled eggplant, green onion and aged sherry-vinegar |
| Taramas |
$9.00 |
Island of lefkada mullet roe with chunks of tender maine lobster spread |
| Silogi |
$16.00 |
An assortment of tzatziki, ktipiti, melitzanosalata and taramas served with our flat bread |
| Kolokythakia |
$10.00 |
Crispy zucchini and eggplant chips, tossed with oregano and sea salt, served with skordalia |
| Saganaki |
$12.00 |
Pan-fried kefalograviera cheese finished with metaxa brandy and lemon emulsion |
| Spanakotiropita |
$8.00 |
Almond wood-flavored, oven-baked crispy phyllo pastries, filled with baby spinach, scallions, leeks and Greek sheep and goat milk cheeses |
| Dolmathakia |
$9.00 |
Metaxa-braised beef short ribs and creamy rice, wrapped in grape leaves and finished with a trufflescented wild mushroom citrus foam |
| Keftethakia |
$10.00 |
Herb-skewered succulent tiny lamb meatballs with zesty Kefalotiri cheese and Kalamansi yogurt |
| Plevrakia |
$12.00 |
Mesquite-grilled baby back pork riblets, infused with nutmeg and ouzo with a quince and pistachio relish |
| Kalamarakia Gemista |
$14.00 |
Wood-burning oven-roasted Monterey bay calamari stuffed with smoked Ono, gulf shrimp and feta, served with tomato relish |
| Mithia |
$12.00 |
Sautéed Prince Edward island mussels, with spicy tomato, Ouzo-dill broth and an orange flavored loukaniko |
| Trilogia |
$15.00 |
Crispy smelts, monterey bay calamari, rock shrimp served with vegetables and lemon-caper aioli |
| Octapodaki Scharas |
$14.00 |
Mesquite grilled Greek octopus, warm citrus olive oil, oregano and micro-greens |
| Ktenia |
$15.00 |
Hickory-smoked, bacon-wrapped Diver scallops, celery root puree and creamed organic Bloomsdale spinach |
| Ahivathes |
$15.00 |
Baked, cape cod littleneck clams with greek oregano, kasseri crust and lemon-garlic butter |
| Feta |
$8.00 |
Epirus feta, extra virgin olive oil, Greek oregano |
| Horta |
$6.00 |
Sauteed wild greens with garlic, lemon and olive oil |
| Kritharaki |
$7.00 |
Orzo pasta with burnt butter and myzithra cheese |
| Patates |
$6.00 |
Roasted potatoes with oregano, sea salt and lemon |
| Skordalia |
$5.00 |
Garlic potato puree with olive oil and lemon |
| Yiaourti |
$11.00 |
Greek yogurt with rare wild thyme-scented greek honey and honeycomb, toasted macadamia nuts, seasonal fresh fruits |
| Baklavas |
$9.00 |
Slow roasted banana and medley of toasted nuts layered with phyllo, clove-spiced citrus syrup and banana gelato |
| Cheesecake |
$9.00 |
Goat-cheese cheesecake, rum snap cookie with market berries and vanilla orange sauce |
| Sokolatina |
$10.00 |
Warm, soft-center Valrhona chocolate cake, vanilla bean gelato and Bergamont chocolate glaze |
| Galaktobouriko |
$9.00 |
Orange and vanilla-bean semolina custard, wrapped in phyllo and drizzled with citrus honey |
| Mill-fay |
$12.00 |
Crisp puff pastry tower with a rum infused pastry cream and caramelized almonds |
| Pagoto |
$8.00 |
A selection of various sorbet and ice creams |
| Frappe |
$6.00 |
|
| Hellenic Coffee |
$5.00 |
|
| Coffee and Tea service |
$4.00 |
|
| Espresso |
$4.00 |
|
| Cappuccino & Latte |
$5.00 |
|
