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Lunch

Prix Fixe 44

Raw Bar

Oysters
20
six oysters on the half shell
Shrimp Cocktail
18
three jumbo tiger shrimp
Lobster Cocktail +4pf
24
half of a chilled maine lobster
Tuna Tartare
24
potato & tarama espuma
Salmon Crudo
19
black olive, dill & cucumber
Fluke Marinato
19
orange, kumquat & mint

Meze

Traditional Spreads
22
served with grilled pita: tzatziki, hummus and spicy feta
Spinach Pies
16
served with ouzo yogurt
Zucchini Fritters
15
served with sumac yogurt
Cretan Meatballs
16
tomato ragu over herbed rice with crumbled manouri cheese
Grilled Calamari
17
roasted red pepper puree
Octopus
26
santorini fava with caramelized onions

Lunch Salads

Mixed Green Salad
16
mixed baby greens, shaved baby carrots, cucumbers with a creamy feta dill dressing
Greek Salad
18
tomato salad with feta, cucumber, onions, olives and tomato butter
chicken
10
shrimp
14
Israeli Salad w Falafel
24
chickpea fritters, hummus & harissa
Seared Tuna Salad
34
baby arugula & spinach, grapes, hazelnuts, gigantes beans and a balsamic vinaigrette
Whole Lobster Salad
38
poached maine lobster, granny smith apple, endive with a tarragon vinaigrette

Entree

Salmon Burger
24
with avocado, pickled red onions on squid ink brioche with fries
Organic Chicken Skewer
29
grilled pita, tzatziki, lemon potatoes & cherry tomato salad
Grilled Shrimp Skewer
30
grilled pita, avocado mousse, lemon potatoes & mixed green salad
Seafood Orzotto
34
saffron orzotto featuring octopus, shrimp, mussels and calamari
Autumn Risotto
28
arborio rice, butternut squash, sage and kefalograviera cheese
Icelandic Cod
36
served over lemon basil puree, pickled cherry tomatoes and grilled baby zuchinni
Salmon
36
pan seared faroe island salmon served over spinach rice with crispy leaks
Scallops
38
day boat scallops served with ouzo honey glaze, sunchoke puree and rainbow cauliflower
Lavraki
40
grilled loup de mer deboned, fileted and served with wilted greens
Lobster Pasta
42
poached maine lobster with squid ink linguine in metaxa bisque
Lamb Chops
42
with lemon potatoes and pencil asparagus
Dover Sole
68
pan seared dover sole served with beurre blanc sauce and capers

Desserts

Greek Yogurt
10
with thyme honey and candied pecans
Seasonal Fruit Plate
12
Karidopita
14
walnut cake with milk and honey glaze
Saragli
14
hand-rolled baklkava with tahini mousse
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