First Course
Spanako-Tirópita
crispy phyllo, spinach & leeks pastries, imported feta & Graviera
Oktopodi
Galicia Spanish coast, mesquite-grilled octopus, skordolada, Greek oregano
Soutzoukakia
oven-baked lamb & beef meatballs, blistered tomatoes, citrus Greek yogurt
Coquilles Scampi
North Atlantic, wild seared scallops, yogurt pomme-purée, lemon-garlic
Second Course
Lobster Bisque
tomato-based broth, Maine lobster meat, cream, Sherry, aromatics
Horiatiki “Village”
local tomatoes & cucumber, red onion, peppers, Dodoni feta, Kalamata olives
Third Course
Lobster Pasta
butter-poached lobster, fettuccine made in-house, Assyrtiko beurre blanc, sweet herbs
Lavraki
mesquite-grilled filleted Branzino, Swiss chard, roasted potatoes
“Rib Cut” Lamb Chops
pasture raised, yogurt pomme-purée, roasted onion, skordolado
Filet Mignon
8oz. Allen Bros. USDA Prime, local foraged mushrooms, broccolini, bone marrow reduction
Braised Wagyu
Allen Bros. short rib, allium, mushrooms, tomato, herbs, broccolini, pommes purée
Fourth Course
Sokolatina
variations of dark and milk chocolate, chocolate gelato, hazelnut, mint
“Saragli” Baklava
pistachio, traditional phyllo, spiced honey, vanilla-coconut gelato
Ekmek
layered custard, vanilla scented cream, kataifi phyllo, almond-walnut farce, citrus syrup
Yiaourti
Attiki thyme-honey Greek yogurt, toasted sesame, assorted berries