Dio Deka

Pan-fried Kefalograviera cheese finished with Metaxa brandy and lemon emulsion

Herb-skewered succulent tiny lamb meatballs with zesty Kefalotiri cheese and Kalamansi yogurt

Young hearts of romaine lettuce in a creamy citrus and peppercorn emulsion, served with a tomato jam riganatha

Traditional Greek "village" salad of local tomatoes, Epirus feta, Kalamata olives, red onion and cucumber, seasoned with oregano and red-wine vinaigrette

Pan seared "everything-crusted" Ahi tuna with a warm salad of green beans, Roma tomatoes, red onion, capers, Dijon dill vinaigrette

Mesquite-grilled six ounce New York strip, vine- ripened tomatoes, salad of shaved fennel and Kasseri cheese, with an aged balsamic vinaigrette

Grilled filet of Hawaiian Mahi Mahi, apple-wood smoked bacon, avocado, spiced feta with a toasted rosemary focaccia

our homemade lamb sausage, scallions, tzatziki, sweet vine-ripened tomatoes and lemon olive oil, wrapped in grilled flatbread

Homemade rolled pasta filled with spinach, Manouri cheese, fresh nutmeg and baked with a roasted tomato Sauce

Everything-crusted" Ahi tuna loin, sweet and sour eggplant caponata, Quinoa grain with tomato and aged sherry vinaigrette

Slowly-braised Colorado lamb shank with orzo, St. George wine, lamb jus, dill and Manouri cheese

Mesquite-grilled Stockyards of Chicago, 8 oz. USDA Prime and aged filet mignon, roasted zucchini tartlet, beet paint with a light Madeira reduction

An Athenian casserole of tender-braised beef cheeks, layered zucchini, eggplant and potato with a béchamel crust

Kasseri crusted Berkshire pork tenderloin, sautéed winter vegetables, Santorini wine egg-lemon sauce

Puree of mesquite grilled eggplant, green onion and aged sherry-vinegar

An assortment of tzatziki, ktipiti, melitzanosalata and taramas served with our flat bread

Pan-fried Kefalograviera cheese finished with Metaxa brandy and lemon emulsion

Metaxa-braised beef short ribs and creamy rice, wrapped in grape leaves and finished with a trufflescented wild mushroom citrus foam

Mesquite-grilled baby back pork riblets, infused with nutmeg and ouzo with a quince and pistachio relish

Sautéed Prince Edward island mussels, with spicy tomato, Ouzo-dill broth and an orange flavored loukaniko

Mesquite grilled Greek octopus, warm citrus olive oil, oregano and micro-greens

Orzo pasta with burnt butter and Myzithra cheese

Goat-cheese cheesecake, rum snap cookie with market berries and vanilla orange sauce

Orange and vanilla-bean semolina custard, wrapped in phyllo and drizzled with citrus honey