Mykonos

Traditional egg-lemon soup with pulled chicken and orzo.

Classic greek salad of tomato, cucumber, bell pepper, onion, olives, and feta.

Santa Cruz watermelon, mint, arugula, pistachio, feta, and balsamic vinegar.

Chopped lettuce, scallions, fresh dil, feta, and lemon olive oil.

Three different greek cheese blended with hand-picked herbs and pistachio.

Roasted eggplant, peppers, red onion, and olive oil.

Crispy zucchini cakes with cucumber and mint-yogurt dressing.

Organic roasted beets, baby radish, citrus leaves, and goat cheese fondue.

Pan-fried kefalotyri cheese with lemon, and oregano.

Grilled Spanish octopus with lemon, oregano, and olive oil.

Wood-oven roasted prawns with tomato, onion, fresh basil, and feta.

Deep-fried Monterey calamari with housemade tartar sauce.

Marinated greek olives and feta cheese top with olive oil, and oregano.

Sheep milk yogurt, cucumber, fresh mint, and dill.

Roasted bell pepper, imported spicy herbs, walnut, and feta cheese.

Marinated red cabbage with greek yogurt.

Black and green olives with dates, fresh mint, and labneh.

Sauteed carrots, garlic, dill, and yogurt.

Aromatic braised lamb shank with orzo and mizithra cheese.

Spice marinated tenderloin, shallot, and rosemary skewers.

A greek-style layer of macaroni with ragu sauce and béchamel.

French fries with mild spicy garlic yogurt fondue.

Marinated crispy brussels sprouts.

Wood-oven baked roasted potatoes.

Seasonal mix vegetables from Santa barbara farms.