DINNER

chef’s seasonal choice gf

tiger prawns, cocktail sauce gf

caviar tsoureki blini, crème fraîche, traditional Greek sweet bread

sushi-grade tuna, lime caviar, sesame oil, finokio, charcoal eggplant purée, kataifi twill gf

daily fresh catch (serves two or four) gf

beet-cured hamachi, musk orange sauce, kritamos seaweed, basil oil gf

sea bass, yellow spicy pepper, citrus, fennel pollen, dill oil gf

wasabi vinaigrette, tobiko caviar, lime caviar gf

scallop ceviche, chili garlic, coconut & passion fruit leche gf

tzatziki, sturgeon white tarama, charcoal eggplant, spicy barrel-aged feta (serves two or four) gf

shrimp tempura, spicy red pepper aioli, crispy seaweed gf

chef’s selection of mushrooms, eggplant, potato, kefalograviera, smoked béchamel tomato sauce

sushi-grade octopus, black-eyed peas, fresh herbs

zucchini sticks, yogurt-mint sauce

homemade spinach pie, crispy chili tomato jam

simply grilled pickled onions, capers, fire-roasted red peppers, lemon preserve

grape leaves, fresh herbs, rice, yogurt-mint, basil oil, lemon preserve

sturgeon caviar mousse, coral tuile, truffle powder, salmon caviar

chicken meatballs, chef’s selection of mushrooms, creamy sauce

filet mignon, black garlic tzatziki, barrel-aged feta, cucumber, pickled red onions

red and golden beet pearls, smoked eggplant purée, goat and feta cheese mousse, caper leaves, basil oil gf

shaved romaine hearts, barrel-aged feta, fresh herbs, aged muscatel vinegar gf

naked beefsteak tomatoes, shaved red onions, cucumbers, green peppers, caper leaves, Kalamata olives, barrel-aged feta gf

served grilled, steamed, fried or sea-salt crusted (minimum 2 lbs) gf Choice of Black Sea Bass, Branzino, Dover Sole, Scorpio Fish, Red Snapper, Pink Snapper, Lithrini, Fagri, Rofos (depending on availability) Day boat fish caught by Nikos Mavridis in Greece

sushi-grade tuna steak, crunchy chili oil, crispy seaweed, beet skordalia purée gf

branzino, Kalamata olives, tomato, green peppers, onions, mountain oregano gf

branzino or choice of fish by the pound from the chef’s daily selection, kolokithi, potatoes, carrots gf

yogurt beet cream, fennel, basil oil gf

goat cheese gnocchi, spicy yellow pepper creamy sauce, blue crab meat

lobster pasta, Metaxa ouzo flambé, light tomato sauce, finokio

caramelized orzo pasta, scallops, saffron emulsion

fermented yogurt pasta, fennel, fresh tomato, barrel-aged feta, ouzo flambé

eggplant, chef’s selection of mushrooms, tomato béchamel, Greek fries

briam gf

8oz., green peppercorn sauce gf

22 oz. bone-in gf

Greek fries, smoked eggplant béchamel sauce, crispy chili gf

honey, citrus zests gf

barrel-aged feta gf

yellow split peas, capers, pickled onions gf

white giant beans, fire-roasted peppers, ladolemono, parsley, chili oil gf