Vine-ripened tomatoes, cucumbers, olives, onions, peppers, barrel-aged Greek feta, and extra virgin olive oil.

Santorini capers, ladolemono, broccoli.

Lightly fried zucchini and eggplant tower, kefalograviera, and tzatziki.

From the pristine clear waters of Faroe Islands, simply grilled, served with Santorini piazzi-style beans

Athenian-style deep-sea lobster pasta. Consuming raw and undercooked meats, poultry, seafood shellfish or eggs may increase your risk of foodborne illness especially if you have certain medical conditions.

Yuzu kosho, dill, extra virgin olive oil

Fresno chili, shallots, cilantro

Fresno chili, shallots, cilantro

Serrano chile, micro basil, orange

Loup de mer, fresh Mediterranean herbs, barrel-aged Greek feta, gigantes beans

Today's selection of fish, offered raw, carved masterfully by our chefs

Lightly fried zucchini and eggplant tower, kefalograviera, and tzatziki.

Sashimi quality Mediterranean octopus, with capers, onions, and Santorini fava.

Lightly fried squid, freshly grated seasoned tomato, lemon, and parsley

Four fresh jumbo prawns, grilled served with endive, radicchio, and microgreens. Consuming raw and undercooked meats, poultry, seafood shellfish or eggs may increase your risk of foodborne illness especially if you have certain medical conditions.

Freshly hand-picked jumbo lump crab (95 % crab meat), served with endive, radicchio, and Piazzi beans.

Fresh yellowfin tuna, daikon radish, and hand-cut Greek fried potatoes.

Taramosalata, tzatziki, htipiti, served with raw vegetables, grilled pita

Vine-ripened tomatoes, cucumbers, olives, onions, peppers, barrel-aged Greek feta, and extra virgin olive oil.

Tender organic romaine hearts, manouri, dill, spring onions, and Milos dressing.

Endive, radicchio, spring onions, dill, ladolemono.

King trumpet, honshimeiji, shiitake, oyster, portobello, hen of the woods

Eggplant, zucchini, peppers, halloumi cheese, mint yogurt, extra virgin olive oil

Grilled orange, yellow, and red peppers, aged balsamic, extra virgin olive oil, roasted garlic

Roasted and served with mint yogurt, roasted garlic, balsamic, extra virgin olive oil

Grilled whole, served with Santorini capers, ladolemono, broccoli. Serves 2.

Served with hand-cut Greek fried potatoes, drawn butter.

Athenian-style deep-sea lobster pasta. Consuming raw and undercooked meats, poultry, seafood shellfish or eggs may increase your risk of foodborne illness especially if you have certain medical conditions.

Lightly pan-seared, organic baby beets, swiss chard sauteed Santorini capers, skordalia.

From the pristine clear waters of Faroe Islands, simply grilled, served with Santorini piazzi-style beans

Santorini capers, ladolemono, broccoli.

Sashimi quality, served with Swiss chard, beets

Lightly pan fried, whole, served with organic baby beets, Swiss chard, sautéed Santorini capers, skordalia *Contains nuts

Served with hand-cut Greek fried potatoes.

USDA Black Angus filet shish kebab served with hand-cut Greek fried potatoes and grilled vegetables

Served with hand-cut Greek fried potatoes. *3 pieces

Greek-style with mint, parsley and dill, kalamata olives, and olive oil.

Assorted raw vegetables

Whipped cured roe, lemon, bread, and extra virgin olive oil. Served with pita.

Greek yogurt with cucumber, garlic, and lemon. Served with pita.

Whipped barrel-aged Greek feta with red bell pepper. Served with pita.

Traditional layered pastry with honey and nuts.

Whole milk Greek yogurt, thyme honey from Kythira.

Traditionally slow-cooked Kastoria beans in tomato sauce.

Topped with caramelized Vidalia onions.

Fresh free range chicken, wrapped in pita with tzatziki, tomatoes, onions and parsley

In a light Athenian-style tomato sauce

Fresh yellowfin tuna, daikon radish, and hand-cut Greek fried potatoes.

Fresh free range chicken, wrapped in pita with tzatziki, tomatoes, onions and parsley

In a light Athenian-style tomato sauce

Fresh yellowfin tuna, daikon radish, and hand-cut Greek fried potatoes.