Marinated Greek olives, chili, rosemary
An assortment of Greek spreads: taramas, tzatziki, ktipiti, and tirokafteri
Crispy phyllo pastries Greek sheep and goat milk cheeses, baby spinach
Stuffed grape leaves, braised beef cheeks mushroom puree, crispy mushrooms, egg lemon sauce
Crispy kefalograviera cheese, Metaxa egg lemon
Lightly seared mussels and squid pickled peppers, crispy olives, barrel aged feta cheese
crispy Brussel Sprouts, Attiki honey, slow egg Golden balsamic, pine nuts and house-made pancetta
Lamb meatballs, blistered grapes citrus infused yogurt, light herb broth
Mesquite-grilled octopus romesco sauce, lemon vinaigrette, grated hazelnuts
Slow-cooked pork ribs rubbed with Greek spices Attiki honey and lemon, sour cherries with ouzo
Some favorites in an appetizer medley featuring: spanakotiropita, pork ribs, dolmathes and lamb meatballs Created for 2 or more
Traditional Egg lemon soup pulled chicken, orzo, avgolemeno froth
Ember roasted and raw Beets pistachio butter, pink grapefruit
"Greek Village salad," cucumber, tomatoes red onions, Kalamata olives, romaine, feta cheese
Mixed greens, Roasted Maraquita roots carrot top pesto, spiced pecans
Maine scallops seared on the plancha, Roasted summer squash, corn pudding, shaved squash
Mesquite-grilled Mediterranean branzino sautéed summer greens, roasted potatoes
Mesquite-grilled Mediterranean dorade served whole and on the bone, A la carte
Local salmon with crispy skin, Roscoe's potatoes artichokes, meyer lemon aioli, roasted bell pepper
Aquerello risotto, crispy duck confit, English peas, mint, parmesan, and toasted almonds
Mary's chicken breast roasted on the bone porcinis roasted in butter, fava-walnut pesto, arugula
Lamb shank braised in egg lemon sauce cheesy polenta, marinated asparagus, myzithra
A traditional layered casserole, ground lamb sliced eggplant and potato, béchamel crust, lamb jus
Double-cut, Mesquite-grilled lamb chops, lemon-oregano crusted potatoes, whipped spinach.
Crispy, imported gigantes beans, urfa pepper smoked taramas, oregano
Maine lobster salad, various forms of chickpea Sitia olive oil, herbs, and avocado
Sweet Hawaiian prawns seared on the plancha caramelized cauliflower skordalia
An 8 oz. USDA prime, 30 days aged filet mignon, grilled bread and Greek Chimichurri sauce
This extremely rare cut of 16 oz. USDA prime is slowly and naturally aged for 30 days. It offers the exquisite taste of our traditional filet, with the added sweetness that only comes from meat cooked on the bone
16 oz. USDA prime, crowned the "King of Steaks," our New York strip reigns supreme with a robust flavor. Hand cut from the center of the strip loin and rich with fine marbling
24 oz. USDA prime, French-cut bone-In rib eye delivers marvelously rich, yet mellow flavor that comes from the heart of the prime rib roast, where the most abundant marbling, tender textures and succulent taste are found
16 oz. milk-fed "pink" veal steak. Extraordinarily tender and delicate on the palate, features a veal sirloin on one side of the bone, and a tender filet on the other
Greek yogurt with fresh fruit, Attiki honey, quinoa pastelli
Traditional Greek layered phyllo with nuts, spiced syrup, coconut sorbet, spiced caramel
Chocolate caramel tart, cocoa nib streusel, salted caramel ice cream
Burnt honey mousse, preserved lemon ice cream, almond streusel, roasted almond cream
Traditional Greek beignets, dipped in thyme-honey syrup with cinnamon
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.