Royal dorado, cucumber, tomatoes, avocado, Fresno chile, chilled tomato soup

Sushi-grade tuna, avocado, mango, chives, yogurt, kataifi, sesame oil

Sushi-grade yellowtail delicately dressed with yuzu, avocado, micro cilantro, wakame, serrano chili, fresh black truffle

Served on ice with sweet mango mignonette, traditional horseradish sauce

Chilled jumbo shrimp served with cocktail sauce, lemon

Creamy burrata, vine ripened tomatoes, fresh basil, aged balsamic, EVOO

Vine-ripened tomatoes, cucumber, red onions, bell peppers, olives, Arahova feta

Feta, arugula, toasted walnuts, spiced lime vinaigrette

Romaine, Graviera, croutons, white anchovies, with Caesar dressing

Smoked paprika, marinated chickpeas

Greek strained yogurt, cucumber, garlic

Santorini yellow split pea, shallots, dill

Spicy roasted red peppers, feta cheese

Lightly fried zucchini and eggplant, tzatziki, kefalograviera cheese

Braised spinach, leeks, herbs, feta, baked in house-made phyllo dough

Wild Gulf shrimp, frisée salad, watermelon radish and roasted peaches

Lightly fried with our classic tomato sauce, or simply grilled with EVOO and lemon

Sesame-crusted feta, pink peppercorn, fried figs, honey

P.E.I. mussels, tomato and ouzo emulsion, feta cheese, Mediterranean herbs

Grilled Spanish octopus, fava purée, pickled pearl onions, confit cherry tomatoes, capers

Grilled meatballs with charred tomatoes, feta sauce

Shrimp, mussels, clams, tomato, saffron orzo

Maine lobster, fresh tomatoes, squid ink linguine, metaxa bisque, mizithra

Pan-seared wild cod, fennel purée, clams, asparagus, Assyrtiko-thyme emulsion

Grilled Faroe Island salmon filet, spanakorizno herbed vinaigrette

Grilled Mediterranean sea bass, lean and mild flavor

Amber-hued grains with a smooth bronze sheen, offering delicate marine aromas, slightly salty, nutty profile, and a long, refined finish. Served with chopped egg whites, egg yolk, red onion, crème fraîche, and warm pita coins.

Half-roasted chicken, lemon potatoes

Three double cut loin lamb chops, oregano fries, house-made chimichurri

Braised short rib in Xinomavro wine, roasted eggplant, red pepper coulis, truffle béchamel

Served with carrots, roasted potatoes and Mavrodaphne Bordelaise sauce

Wild mushrooms, Graviera sauce, black truffle

Asparagus, cherry tomatoes, spinach, garlic Calabrian chili

Sea salt and EVOO

Sea salt and EVOO

Roasted with sea salt, fresh herbs, and EVOO

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