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Mo-Sa 4:30 – 10:00pm
Taxes and Gratuity are not included in prices.
Fresh Whole Fish
by the pound
A selection of the freshest fish is flown in daily from the Mediterranean water.
Grilled to perfection | Subject to market availability. One pound per person is recommended.
Our chef de-bones your fish unless otherwise instructed, but there always are some leftover bones on the fish. Please allow us some time for larger sizes.
Imported, Greek Islands, lean fish, mild & moist tender flakes
1 lbs
Imported, Greek Islands, Royal Dorado, mild flavor, firm flakes
1 lbs
Imported, Holland, mildly sweet flavor, small tender flakes
1 lbs
Good for Sharing
Mid-Atlantic Ocean wild bass, mild & flaky texture
1,3-1,5 lbs
Good for Sharing
Atlantic Ocean red snapper, moist & lean fish, distinctive sweet flavor
1,3-1,5 lbs
Good for Sharing
Imported, Greek Islands, firm, mild white snapper
1.5-1.7 lbs
Main Courses
We only use first & cold press extra virgin olive oil “evoo”
24oz wet aged Bone-in Ribeye Steak, Certified Angus beef, fine herbed compound butter
Arborio rice sautéed with shiitake, oyster & crimini mushrooms, mixed vegetables, diced peppers infused with truffle oil
Broiled Jhon Dory fillet over spring veggies, multi color peppers, onions, mushrooms, fresh garlic Brussel sprouts, green beans, parsley & lemon aioli sauce
Baby piglet, sautéed Brussels sprouts & mixed vegetables, sweet potato puree, raisin horseradish sauce
Roasted organic half cut chicken marinated in fresh lemon & fine herbs, served with Sautéed Brussel sprouts & wild mushrooms, lemon potatoes
(made by order)
Finely chopped seafood & fresh catch fish fillet, layers of zucchini, eggplant & yellow squash seared in evoo, feta béchamel sauce
Braised Chilean Bass in beurre blanc sauce, caper berries, marble potatoes, on top of grilled tomato & vidala onion, tricolor carrots
Crusted in fine herbs sushi quality tuna, fingerling potatoes, Brussel sprouts, avocado mousse, soy cider vinaigrette
Grilled rack of lamb over traditional Greek gigandes
and feta cheese
Sautéed ground beef, roasted zucchinis & eggplants, potatoes, feta cheese béchamel sauce
Grilled eggplant, zucchini, vine tomatoes, Vidalia onion & jumbo asparagus, almond garlic purée
Pan seared salmon on top of zucchini pappardelle sautéed with wild mushrooms, served with red pepper coulis
Tiger shrimp, finely chopped shellfish & fresh catch fish fillet in wild mushroom risotto & truffle oil
Tiger shrimp in Santorini style cooked linguini pasta, fresh tomato broth with Greek feta, spiced with oregano & parsley
Sides
sautéed with cured bacon, flambéed with white wine sauce
Baked traditional giant beans in tomato sauce, dill, crumbled feta
Salads
ADD Chicken breast, Shrimp, Salmon, Grilled Octopus, Grilled Kalamari
Sliced avocado, beefsteak tomatoes, chickpeas, Kalamata olives, parsley, cumin, paprika, crumbled pita chips, aged white balsamic vinaigrette, evoo
Baby arugula, fine julienne carrots, mixed peppers, Brussels sprouts, haricot vert, tri color cauliflower, light lemon garlic dressing
Spring mix, dill garlic goat cheese, walnuts, dried cranberries, raspberry vinaigrette
Beefsteak tomatoes, Kalamata olives, Spring onions, cucumbers, tri-color peppers, barrel-aged feta, evoo
Appetizers
Mussels saganaki, infused with fresh tomato wine sauce with barrel-aged feta cheese, finished with Ouzo liqueur
(good for sharing)
Crispy thin-cut mixed vegetables, served with yogurt garlic sauce and eggplant spreeds
Ground sirloin meatballs with barrel-aged feta & parsley cooked in tomato & basil sauce
Sushi quality grilled Mediterranean octopus, fennel, Spring onions, roasted red peppers, sweet balsamic emulsion
48 hour braised tiger shrimp, wrapped in kataifi phyllo dough, served with our beurre blanc sauce
Served grilled with ladolemono sauce or crispy with lemon caper aioli
Roasted lamb riblets, lemon sauce, Greek mountain grown oregano
Traditional spinach pie, barrel-aged feta, tomato sauce, mint evoo
Crispy zucchini fritters, graviera & feta cheese, mint evoo, tzatziki dip
Grilled Mediterranean fresh sardines, fresh lemon & herbs
Saganaki style Greek graviera cheese, dry figs, flambéed with Metaxa brandy
Tzatziki, taramasalata, melitzanosalata, htipiti, skordalia, served with pita
Roasted ranch chicken & veggies soup. Zucchini, fresh garlic, onions, carrots, celery, salt, pepper and fresh cilantro
