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Choice of 3 spreads.
Paper thin zucchini and eggplant chips, served with traditional tzatziki. Vegetarian.
Fresh spinach, scallions, leeks, dill and feta cheese, perfectly wrapped in handmade phyllo dough on a spinach puree. Vegetarian.
Simmered in house tomato sauce, ouzo and feta cheese.
Pan-seared kefalograviera cheese with ouzo. Vegetarian.
Red wine vinegar, capers, oregano, onions and green bell peppers.
Layers of avocado and yellowfin tuna served with soy-honey sauce.
Steamed mussels cooked in spicy tomato sauce and toasted garlic bread.
Served with spicy roasted tomato sauce.
Fresh spinach, scallions, leeks, dill, feta cheese, wrapped in handmade phyllo on a spinach puree. Vegetarian.
Marinated shrimp, branzino, and tomato, served over avocado. Gluten free.
Served with beluga lentils and spicy Dijonnaise dressing.
Crispy baby shrimp, Idaho potatoes and a chili-lime sauce.
Braised giant lima beans, tomato sauce, and onions.
Beef meatballs served with tzatziki.
Roasted tomatoes and basil. Served with pita bread.
Crab cake with cherry tomatoes, small salad, and mayo-mustard sauce.
Tomato, onions, and tzatziki. Served with Greek fries.
Paper thin zucchini and eggplant chips, served with our original tzatziki sauce. Vegetarian.
Sauteed with green peppers, lemon, oregano, and crumbled feta cheese. Gluten free.
Tomato sauce, ouzo, and feta cheese.
Mushrooms stuffed with bacon, roasted peppers, and melted mozzarella cheese.
Thick-cut pan-seared yellowfin tuna served with a spicy mayo and kritamo salad.
Simply grilled goat cheese drizzled with extra virgin olive oil.
Traditional Greek lentil soup. Vegetarian.
Chicken-egg-lemon soup.
White fish, shrimps, mussels, clams, calamari and toasted garlic bread.
Call the restaurant for daily selection.
Tomatoes, cucumbers, peppers, olives, onions, capers, extra virgin olive oil, red wine vinegar and feta cheese. Vegetarian.
Arugula, basil, cherry tomatoes, rusks, and grilled vegetables, topped with grilled manouri cheese and balsamic vinaigrette. Vegetarian.
Red and gold beets, arugula, skordalia, parsley and lemon-garlic vinaigrette. Vegetarian.
Romaine lettuce, endives, dill, scallions, kefalograviera cheese and tossed in red wine vinegar and extra virgin olive oil. Vegetarian.
Cherry tomatoes, olives, onions, wheat rusks, caper, olive oil, balsamic vinegar, kritamo salad and xinotiri cheese.
Tomatoes, cucumber, peppers, olive, onions, capers, and feta cheese.
Maryland crab, mango, celery, lettuce and spicy aioli sauce.
Organic mixed field greens with fresh Greek herbs, extra virgin olive oil, and lemon, served over octopus carpaccio. Gluten free.
Cherry tomatoes, fennel, Parmesan powder, and lemon-caper sauce. Vegetarian.
Roasted almonds, peanut dressing and pan-seared yellowfin tuna.
Mussels, baby shrimp, and calamari, served over a bed of wild greens topped with lemon-marjoram sauce. Gluten free.
With mix mushroom, Parmesan, and truffle oil.
With shrimp, roasted tomatoes, fresh basil, garlic, and crumble feta cheese.
With grouper, sweet garlic, fresh tomato, mushrooms, and cream of Parmesan.
Whole lobster linguini with roasted tomatoes, sweet garlic, and parsley.
Served with pita or crudite. Vegetarian.
Wild mushroom ragout served with polenta. Vegetarian.
Roasted cauliflower, sprinkled with mixed seeds and nuts, and served with yogurt-tahini and grated cheese on top. Vegetarian.
Red and gold beet salad with arugula, cashew ricotta cheese, and balsamic dressing. Vegetarian. Gluten free.
Layers of eggplant, potato, zucchini, fresh tomato, and a creamy bechamel sauce. Vegetarian.
Eggplant, roasted tomato sauce and Parmesan cheese.
Grilled and served with ladolemono, tomatoes, capers and oregano.
Served with spanakorizo.
Onions, capers, potatoes and roasted tomato sauce.
Shrimp, mussels, clams, octopus and calamari with homemade tomato sauce.
Whole lobster over linguini, fresh tomato sauce, sweet garlic and parsley.
Lobster linguini with roasted tomatoes, sweet garlic, and parsley.
Layers of eggplant, potatoes, zucchini, and lobster ragout topped with bechamel sauce.
Brannzinno, charcoal grilled, and extra virgin olive oil. Gluten free.
Fettuccini with shrimp, spicy tomato sauce, ouzo, and feta cheese.
Grilled fillet of grouper served with spinach sautee and cream of tomato. Gluten free.
Steamed monkfish with celery, onions, extra virgin olive oil, and lemon. Gluten free.
Filet of stripped bass with vegetable, extra virgin olive oil, and lemon, wrapped an baked in parchment paper. Gluten free.
Thick cut of sushi grade yellowfin tuna. Served with spicy chili sauce and rock samphire salad. Gluten free.
Grilled red snapper.
Grilled royal dorado.
Grilled black seabass.
Charcoal grilled tiger shrimp with garlic.
Lamb kebab, free range chicken, beef souvlaki, lamb burger, served with fries, tzatziki and toasted pita.
Beef kebabs with tzatziki, tomato, onion, Greek fries and pita bread.
Grilled lamb chops served with roasted lemon potatoes.
1/2 chicken roasted with ladolemono. Served with Greek fries.
Fresh ground lamb skewers, tomato, onion, Greek fries, tzatziki and toasted pita.
Served with Greek fries.
Fresh ground lamb burger, tomato, onion, tzatziki and Greek fries.
Layers of eggplant, potatoes, ground lamb and beef topped with bechamel sauce.
Boneless lamb shank, homemade tomato sauce, herbs, orzo and kefalograviera cheese.
Greek burger with herbs and spices, served with Greek fries, tzatziki and pita bread.
Slow cooked lamb shank with lemon and herbs. Served with yellow split pea mousse. Gluten free.
Vegetarian.
Vegetarian.
Vegetarian.
Vegetarian.
Vegetarian.
Vegetarian.
Vegetarian.
Vegetarian.
Vegetarian.
Vegetarian.
Vegetarian.
Served with vanilla ice cream.
Custard cream wrapped in phyllo dough. Served with lemon orange syrup and cinnamon.
Served with sweet spoon cherries.
Shredded phyllo, orange-lemon syrup, custard, and whipped cream, topped with pistachio.
Walnut cake with lemon-orange syrup and vanilla ice cream.
Almond pistachio layers, vanilla ice cream and ouzo jelly.
served with fresh strawberries.
w/ honey syrup served with chocolate ice cream