straight from the sea, pounded, marinated, grilled octopus tossed with fresh red onions.

the chef’s specialty, a beautiful village-baked homemade phyllo with Greek cheeses and a variety of savory greens and herbs

a perfect version of this favorite spread, made with chickpeas, olive oil, garlic, lemon, parsley, and a hint of cumin

our most fragrant dish, sautéed prince Edward island mussels in ouzo a delight to the senses

the Greek version of a popular traditional spread that is made throughout the middle-east and mediterranean region. our recipe, which has been passed down through several generations combines grilled eggplant, garlic, balsamic vinegar, and olive oil

this black olive favorite takes fresh calamari, stuffs them with manouri and feta cheese, then delicately grills them off for one of our most requested small plates. A supreme juxtaposition of taste and texture

a traditional middle-eastern spread made from thickened Greek yogurt with dill, lemon, garlic and olive oil

this mild Greek sheep’s cheese is wrapped in grape leaves and baked with a touch of olive oil

a beautiful plate of our four traditional spreads: tarama, tzatziki, melitzanasalata, and hummus, with olives and feta cheese.

lobster, scampi, shrimp, mussels, calamari, and bay scallop on the grill.

a delicious and elaborate Greek fisherman’s soup, made with mediterranean lobster, mussels, clams, and fish

from the legendary scorpion fish also known as rascas, comes a divine soup flavored with garlic and served with select chunks from the fish’s mid-portion

mescaline and baby greens salad mixed with goat cheese and olive oil, finished with a touch of aged balsamic vinegar

vine ripened tomato, cucumbers, red onion, bell peppers, avocado, and leaf greens, with kalamata olives, and imported feta