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Lunch

Starters

Traditional Spreads
22
served with grilled pita: tzatziki, hummus and spicy feta
Spinach Pies
16
wrapped with spinach, artichoke, dill, and feta served with ouzo yogurt
Oysters
20
half dozen selection of oysters on half shell
Cretan Meatballs
18
tomato ragu over herbed rice with crumbled manouri cheese
Shrimp Mikrolimano
20
tiger shrimp in a tomato ragu with crumbled feta cheese
Tuna Tartare
24
yellowfin tuna, potato kataifi, tarama, & sherry vinaigrette
Grilled Octopus
26
served over santorini fava with caramelized onions, roasted peppers, and capers

Salads

Greek Salad
19
traditional greek tomato salad with feta, cucumber, onions, olives and tomato butter
chicken
8
shrimp
12
Grape Arugula Salad
16
baby spinach & arugula, grapes, hazelnuts, goat cheese and balsamic vinaigrette
Israeli Salad w Falafel
24
chickpea fritters, hummus & harissa
Fig & Halloumi Salad
18
grilled halloumi cheese and fresh figs over shaved fennel salad with toatsted hazelnuts and balsamic glaze

Platters

Organic Chicken Skewer
29
grilled pita, tzatziki, lemon potatoes & cherry tomato salad
Grilled Shrimp Skewer
30
grilled pita, tzatziki, lemon potatoes & cherry tomato salad
Bifteki
29
grilled pita, tzatziki, lemon potatoes & cherry tomato salad

Entree

Seafood Orzotto
36
saffron orzotto featuring octopus, shrimp, mussels and calamari
Autumn Risotto
29
sweet potato risotto with brussel sprouts, sage, brown butter, and kefalograviera
Short Rib Youvetsi
34
fork tender short rib served with confit tomato baked orzo
Shrimp Santorini Spaghettoni
32
tiger shrimp in a creamy tomato bisque with crumbled feta cheese
Chicken Lemonato
34
grilled chicken breast, slow braised thigh meat with lemon potato gnocchi
Salmon
36
pan seared Faroe Island salmon served over spinach rice with crispy leaks
Scallops
40
day boat scallops served with ouzo honey glaze pork belly, sunchoke puree, rainbow cauliflower
Lavraki
40
grilled loup de mer, deboned and fileted served with sauteed spinach
Lobster Pasta
42
poached Maine lobster with squid ink linguine in a metaxa bisque
Lamb Chops
46
served with honey glazed carrots, onion soubise, dolma, and oregano jus
Dover Sole
68
pan seared dover sole served in a brown butter caper sauce with grilled asparagus and cauliflower puree

Desserts

Greek Yogurt
10
drizzled with thyme honey & pecans
Karidopita
14
walnut cake | milk & honey glaze
Saragli
15
hand-rolled baklava | tahini parfait
Seasonal Fruit Plate
12
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