Our Menu

Fresh grilled artichokes.

Traditional Greek dip made with chickpeas, served with pita bread.

Simply grilled, chickpeas, lemon juice, EVOO, and oregano.

Aged feta cheese and fresh tomato sauce.

Traditional Hellenic spinach pie.

Tzatziki, hummus, spicy feta, and melitzanosalata.

Pan-fried Naxos kefalograviera cheese, hundred percent sheep milk, and flambeed at the table with five-star Metaxa cognac.

Greek yogurt cucumber spread.

Cheese sauce, pesto, and almonds.

Stuffed grape leaves with arborio rice.

Tender and golden crispy.

Greek eggplant spread.

Turokafter with pitta.

Oven-baked feta cheese with tomato, peppers, olives, and feta psiti.

Sparkling wine, butter garlic, parmesan, chili flakes.

Oven-roasted, charred cabbage, tzatziki.

Cheese pie topped with pine honey and pan-seared sesame seeds.

Southern Greek carp roe spread with pita bread.

Served hot.

Aged feta cheese imported from Greece in a wood barrel.

Cyprus cheese, fig marmalade, black sesame seeds.

Savory meatballs with feta cheese, served with a rich tomato sauce and a touch of Gruyere parmesan foam.

4 cakes, walnut muhammara, olive-honey vinaigrette.

Crispy butter beans, aged Kefalograviera cheese, baked tomato sauce.

Butter, garlic, lemon, coriander, parsley.

Romaine lettuce, shredded chicken, syglino manis goat cheese, anchovy mustard dressing.

Chunks of barrel feta cheese, Santorini capers, green peppers, red onions, Kalamata olives, vine-ripened tomatoes, cucumbers, Kalamata evoo, wild thyme, and oregano.

Authentic monastery recipe: variety beans, shredded fennel, orange, parsley, aged vinegar, tahini, smoked mackerel.

Kale, leeks, raisins, garlic.

Baby potatoes, asparagus, EVOO, capers, and lemon.

Grilled with fava been puree.

Grilled Florida grouper.

Fresh Mediterranean sea bass fillet, expertly hand-cut for a delicious dining experience.

Fresh fillet of fish served with crispy chips.

Sesame crust, olive oil seared, butter beans.

Breaded black cod, full dressed, parmesan fries, Visando ketchup.

Seared U-10 sea scallops, blood orange, asparagus, and mint.

Arborio, egg, lemon, parsley, marble, crispy Jerusalem artichokes, lemon zest.

Shrimp and linguini in a fresh tomato sauce, offering a delightful seafood experience.

Wild shrimps, black mussels, sea scallops, calamari, and tomato sauce.

2 Lobster tails, 8-10 oz with veggies and potato.

Crocus Kozanis saffron, mussels, calamari, shrimps, and sea scallops.

Whole lobster tail, Greek square pasta.

Two Butterfly 8 oz lobster tails cooked to perfection.

Orzo, grouper, shrimps, Kakavia jus, lemon grass, saffron, crispy leek hair, aged parmesan, orange zest.

Artichokes, egg lemon, purple mashed.

Savory shrimp with orzo in a rich tomato sauce, topped with creamy Naxos Gruyère.

Free-range diced chicken grilled to perfection on a skewer, served with lemon baked potatoes.

Pickled onions, avocado, tzatziki, truffle parmesan fries.

Juicy chicken wrapped in a warm pita with crispy fries.

Wagyu beef layered with eggplant and zucchini, topped with béchamel sauce for a rich, savory delight.

Pickled onions, avocado, tzatziki, truffle parmesan fries.

Kleftiko. Braised hind shank.

Free-range chicken, artichoke hearts, and egg lemon sauce.

Greek-style lasagna.

Grilled pork wrapped in pita with tzatziki sauce, tomato, onion, and lettuce for a classic Greek delight with fries.

Marinated lamb chops in olive oil, served with lemon-baked potatoes for a zesty finish.

16 oz. prime cut, demi, bone marrow butter.

6 hours cooking, petimezi, trahanas, caseri cheese foam, sofrito sauce.

Fresh cut skin on, wild oregano, thyme, and mitzithra cheese.

Golden roast potatoes with EVOO, lemon, oregano, and thyme.

Grilled and extra virgin olive oil.

Freshly grilled carrots, perfect as a side dish.

Sauteed spinach with feta cheese, dill, and green onions.

Cool and creamy yogurt-based sauce with cucumber and garlic.

Bowl Chicken, Avgolemono, or Fish Soup served with grilled pita bread.

Organic chicory with EVOO and lemon.

Sweet and smoky bell peppers.

Imported Kalamata olives, perfect for adding a salty, savory flavor to any dish.

Creamy pastry filled with sweet cream.

Layered pastry with nuts and honey.

Portokalopita.

Sweet and creamy yogurt paired with a drizzle of honey.

Karidopita.