Graviera cheese saganaki flamed and finished with lemon and served with warm pita.

Grilled halloumi cheese, afellia cress, marinated tomatoes, extra virgin olive, and balsamic vinegar.

Traditional crispy fried zucchini chips with tzatziki sauce.

Octopus grilled with whole spices and tossed with capers onions, pepper, and red wine vinegar served over saffron split pee puree.

Kalamarakia tiganita. Calamari lightly fried, dusted with oregano and greek tomato sauce.

Kalamarika Sxaras. Grilled calamari seasoned with Aegean spice and tossed with ladolemono sauce and barrel-aged feta.

Keftedakia. Meatballs with traditional Greek tomato sauce, trahana mousse, and aged graviera cheese.

Greek hummus, tzatziki, feta, and red pepper tirokafteri, taramosalata and warm pita.

Our handmade traditional spinach pie made with lots of onions, leeks, and feta, and encased in phyllo dough.

Lamb ribs slowly smoked, basted with tomato jam and finished with harissa yogurt.

Mussels steamed with spices and garlic finished with feta and light white wine broth, served with warm toasted bread.

Traditional ground meat, rice, rolled in grape leaves.

Wild bigeye tuna tossed with Meyer lemon and Greek extra virgin olive oil, cucumbers and avocado mousse, served with harissa water.

Shrimp sauteed With Whole market spices, summer tomatoes and finished with barrel-aged feta.

Traditional chicken lemon soup with orzo and aromatic veggies.

Maryland cream of crab soup.

Beefsteak tomatoes, English cucumbers, onions, peppers, capers, mild feta, and kalamata olives.

Arugula, sliced lomo, marinated baby tomatoes, holy basil oil.

Heirloom baby beets, goat cheese, upland cress & sweet sherry vinaigrette.

Romaine hearts, marinated anchovies, graviera cheese, and Creamy dressing.

Sweet Maine lobster, summer tomatoes, torn basil tossed with spaghettini pasta.

Handmade squid ink tagliatelle with three tomato sauce, littleneck clams, budget mussels, and sweet shrimp.

Slowly braised veal and lamb ragout with tomatoes graviera and garlic breadcrumbs.

Layers of zucchini squash and potato with slowly braised veal in béchamel sauce.

Slowly braised lamb shanks with orzo and vegetable stew.

Half roasted chicken with roasted potatoes and chicken oregano jus.

8 oz Creekstone farms boneless tenderloin served over roasted potatoes and asparagus with smoked bone marrow and red wine jus.

Grilled lamb chops with holy basil oil and balsamic, served with roasted potatoes and asparagus.

14 oz Creekstone Farms ribeye with roasted potatoes and broccolini served with red wine jus.

Wild-caught sushi-grade tuna crusted with zataar and served with olive oil lemon sauce and smoked couscous.

Ora king salmon with fava bean puree, grilled with farm squash and finished with Meyer lemon and olive oil.

Chilean bass cooked with tomatoes, peas, potatoes, and sweet onions.

Seared into diver scallops, silky split pea puree, caper lemon relish, tomatoes, and fried chickpeas.

Lemon herbs and olive oil roasted potatoes.

Olive oil marinated summer squashes, eggplant, baby peppers, and asparagus.

Charred broccolini, Meyer lemon & herbs.

Green beans stewed with ripe tomatoes and olive oil.

Grilled asparagus, lemon salmoriglio, pepper relish.

Arrowhead spinach, caramelized leeks, aged graviera.

White truffle oil, aged graviera and oregano.