Kokkari Estiatorio

Greek feta wood oven baked with tomato, capers and Metaxa brandy.

Grape leaves stuffed with rice, dill, and mint.

Roasted beets with Greek yogurt and pistachio.

Traditional filo pies of spinach, feta, leeks, and dill.

Flatbread with Kalamata olives, tomato, caramelized onion, and mizithra cheese.

Oven-baked giant beans with tomato sauce, olive oil, and herbed feta.

Wood oven-roasted butternut squash with tahini sauce and toasted pine nuts.

Wood oven-roasted with lemon and capers.

Braised seasonal greens with lemon and olive oil.

Served with cucumber and mint yogurt dressing.

Pan-fried Kefalograviera with lemon and oregano.

Served with tomato and garlic butter.

Served with garlic-potato skordalia and lemon.

Served with lemon, oregano, and olive oil.

Stuffed with feta, fennel, and orange with black olives.

Served with red onions, marinated with yogurt and feta.

Terrine of Berkshire pig trotters and head with pickled cucumber and egg.

Spiced tomato sauce and Greek yogurt.

Each. Tzatziki, Favosalata or Tirokafteri with housemade grilled pita.

Traditional egg-lemon soup with chicken and rice.

Vegetable with braised greens.

Of tomato, cucumber, bell pepper, red onion, feta, oregano, and olives.

Frisee and mix greens with blue cheese, rusk croutons, almonds, apples, and sherry vinaigrette.

Romaine lettuce with toasted pine nuts, Kalamata olive, and creamy feta cheese dressing.

Pan-roasted with black lentils and Kalamata olive, artichoke tapenade.

Stuffed with summer squash and manouri cheese with mushrooms and toasted pine nuts.

Grilled artichokes and eggplant skewered with peppers and onions with yogurt and pita.

Charcoal-grilled octopus, Greek peppers, Frisee and red wine vinaigrette.

Yogurt marinated chicken skewer with peppers, onion with bulgur wheat salad and tzatziki.

Spiced ground lamb with tomato, onion, cucumber, mint, and tzatziki wrapped in a pita.

Traditional casserole of spiced lamb, eggplant, potato, and yogurt bechamel.

Served with lemon-oregano vinaigrette and Kokkari potatoes.

Marinated lamb skewered with tomato, onion, lay leaf with chickpea salad, tzatziki, and pita.

Mithia, mussels steamed with ouzo, tomato, and feta cheese.

Souvlaki Hirino, wood fire-roasted pork gyro with lemon, oregano potatoes.

Yemista, beef and rice-stuffed summer vegetables with potatoes and feta cheese.

Pastitsio, a traditional casserole of spiced beef and pasta with bechamel.

Kotopula Souvlas, rotisserie roasted half chicken with lemon, oregano potatoes.

Greek feta baked with tomato, capers and Metaxa brandy.

Grape leaves stuffed with rice, dill and mint.

Roasted squash with tahini sauce and toasted pine nuts.

Oven-baked giant beans with tomato sauce, olive oil, and herbed feta.

Crispy zucchini cakes with cucumber and mint yogurt dressing.

Traditional filo pies of spinach, feta, leeks, and dill.

Grilled artichokes and eggplant skewer with Greek yogurt.

Flatbread with Kalamata olives, tomato, caramelized onion, and Myzithra.

Roasted beets with spring garlic skordalia.

Wood oven-roasted Brussels sprouts with capers and lemon.

Pan-fried Kefalotiri cheese with lemon and oregano.

Grilled octopus with lemon, oregano and olive oil.

Wood oven-roasted prawns with tomato and garlic butter.

Grilled calamari stuffed with feta, fennel, orange with black olives.

Crispy smelts with garlic-potato skordalia and lemon.

Crispy fried chicken livers marinated with yogurt and feta.

Crispy baked duck ravioli with spiced brown butter and yogurt.

Terrine of Berkshire Pig head and trotters with pickles, an egg, and celery.

Grilled lamb riblets with lemon and oregano.

Grilled lamb meatballs with spiced tomato sauce and Greek yogurt.

Each. Served with housemade grilled pita.

Traditional egg-lemon soup with chicken and rice.

Lentil, vegetable soup with braised greens.

Classic Greek salad of tomato, cucumber, bell pepper, onion, oregano, olives, and feta.

Free and mix greens with blue cheese, rusk croutons, almonds, apples, and sherry vinaigrette.

Chopped romaine lettuce and radicchio with toasted pine nuts, Kalamata olive, and creamy feta cheese dressing.

Persimmon and endive salad with pomegranate, Persian cucumber, candied walnuts, and honey-lemon vinaigrette.

Pacific salmon are pan-roasted with black lentils and Kalamata olive, artichoke tapenade.

Lemon-oregano chicken roasted with baby leeks and Kokkari potatoes.

Ravioli of summer squash and manouri cheese with mushrooms and toasted pine nuts.

Traditional casserole of spiced lamb, eggplant, potato, and yogurt bechamel.

Aromatic braised lamb shank with orzo and Mizithra cheese.

Lamb chops grilled with a lemon-oregano vinaigrette and Kokkari potatoes.

Spiced lamb skewer grilled with onion, bay leaf, and tomatoes with tzatziki and potatoes.

Charcoal-grilled, dry-aged rib-eye with braised greens and Kokkari potatoes.

Traditional walnut and honey baklava with vanilla-praline ice cream.

Flourless dark chocolate cake with sweetened whipped cream.

Arborio rice pudding with honey-roasted peach.

Semolina custard in filo with Meyer lemon spoon sweet and creme fraiche ice cream.

Yogurt sorbet with seasonal fruit granita and mint syrup.

Prickly Pear and ouzo sorbet.

Greek yogurt with spiced walnuts and dates drizzled with Marshall's honey.

Chocolate and vanilla ice cream with hot fudge whipped cream and toasted hazelnuts.

Baklava ice cream with baklava syrup.

A selection of Greek cookies.

Traditional Greek honey puffs with cinnamon and walnuts. Available only for dinner.

Caffeine-free.