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125 W 55th St NEW YORK, NY 10019
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Grilled Holland peppers, served with our special vinaigrette and roasted garlic.
Sushi-quality Mediterranean octopus, charcoal-broiled, served with revythada from Sifnos Island.
Made with the freshest crabmeat from Maryland’s blue crabs.
Cultivated on the volcanic earth of Santorini, pureed, served with French shallots, olive oil, and truffle caviar.
Tzatziki (yogurt, cucumber, garlic, olive oil), Tarama (fish roe, olive oil, lemon), Scordalia (almonds, garlic), and Ktipiti (Holland peppers, feta cheese, olive oil).
Paper-thin zucchini, eggplant and saganaki cheese, lightly fried.
Lightly fried, Maryland's best crabs (seasonal).
Canada. Sea scallops charcoal-grilled on the skewer.
Fresh Greek sardines, charcoalbroiled and served with extra-virgin olive oil, lemon, and oregano.
Head-on, Premium-quality, fresh white Gulf shrimp, charcoal-broiled. Sold by the pound.
Stuffed with Cretan Anthotiro cheese, feta, spinach, and fresh mint, with saffron and truffle caviar.
Rings of fresh and tender calamari, lightly fried and served with parsley sauce.
Grilled zucchini, eggplant, asparagus, peppers, the famous Cypriot cheese Haloumi, and yogurt with dill.
Baked heirloom beets served with their greens, balsamic vinegar and extra virgin olive oil.
Seasonal green salad garnished with vine-ripe tomatoes.
The authentic Greek salad, prepared with vine-ripe tomatoes.
Organic salmon by "Freedom Food", grilled.
Sushi-quality, served only blue or rare.
Deep-sea Nova Scotia lobster, grilled and served in a salad with fennel, dill, raddichio, endive, and Metaxa brandy. (lb)
Grilled, deep-sea Nova Scotia lobster.
A traditional fish soup from the island of Santorini. (For two persons)
We serve, on a daily basis, the best that the sea has to offer, depending on the season, the weather, and the luck of our fishermen. We invite you to the Milos market for today’s availability. Grilled on the charcoal, with olive oil and lemon sauce. Marke
Prime Filet Mignon cooked to temperature.
Only fresh lamb chops, cooked to temperature.
Layered phyllo with almonds, honey, and cinnamon.
Custard with a layered phyllo crust.
Walnut-based cake served with ice cream.
Dough fritters with cinnamon and thyme-honey syrup.
Greek-style artisan-made goat’s milk yogurt with thyme honey from Kythera.
Shredded phyllo layered with custard and chantilly topped with walnuts.
Authentic Florida recipe.
From our Montreal house.



