Crispy phyllo pastries with cheese, baby spinach, leeks.

Dodoni feta, crusted with nuts and seeds, farro, roasted beets, mavrodaphne sauce.

Balsamic mavrodaphne reduction, crispy pancetta.

Galicia coast of Spain mesquite-grilled octopus, lemon, olive oil, oregano.

Local dungeness crab, dill, capers, remoulade, arugula.

3 Bristol diver scallops, saffron aioli, lentil truffle puree, rice puff.

Kansas baby back pork, spice rub, Attiki honey, sour cherry pistachio compote.

Baked meat balls, blistered tomatoes, citrus Greek yogurt.

Brushed with olive oil and herbs.

Chili-herb marinated.

Made in-house yogurt, garlic, cucumber, dill.

Mesolongi Greece bottarga roe spread, olive oil, lemon.

Dodoni feta, roasted chili pepper spread.

Dodoni feta, jalapeno pepper spread.

Served with our made in-house pita.

Japanese A5 wagyu, watercress aioli, red onion, fried capers.

Mesquite-grilled, lemon, fennel and herb stuffed.

Leeks, garlic, shimeji mushroom, kale, Parmesan, feta.

Vegetarian house-made pasta rolled around sauteed spinach, Manouri cheese, baked with tomato sauce.

Remoulade, poblano, caramelized onion, tomato, white truffle oil, Gruyere.

3 oz. miyazaki, crushed potatoes.

Filleted, mesquite-grilled, sauteed greens, roasted potatoes.

Layered ground beef, eggplant, potato, bechamel crust, lamb jus.

2 double-cut from four ribs, all-natural and free-range from the Southern region of Australia, mesquite-grilled, olive oil crushed potatoes.

Orzo, shiitake mushrooms, piquillo puree.