Zucchini fritters served with tzatziki.

Fried kefalogravyera cheese finished with lemon and oregano.

Wild caught Mediterranean grilled octopus.

Oven baked tiger prawns in a lightly spiced olive oil garlic sauce.

Fresh Monterey squid grilled, topped with kalamata olive tapenade.

Grilled Lamb rib lets, finished with orexi dressing and fresh oregano.

Baked giant white beans in house tomato sauce topped with feta cheese.

Topped with feta cheese, oregano, Extra Virgin Olive Oil and red wine vinegar.

Grilled Mediterranean octopus tossed with arugula, cherry tomatoes and red onions.

Organic mixed salad, grilled figs, manouri cheese, toasted walnuts and balsamic vinaigrette.

Traditional chicken lemon soup.

Slow braised lamb shank in red wine sauce served with orzo, topped with kefalotyri cheese.

Lamb chops, grilled, seasoned to perfection, served with Greek potatoes, broccolini and Orexi dressing

Grilled dry-aged 16-oz rib eye steak, served with broccolini, Greek potatoes and Orexi dressing.

Traditional baked dish with layers of eggplant, potato and ground lamb and beef, topped with béchamel sauce.

Organic Free-Range rotisserie chicken served with Greek potatoes, broccolini and Orexi dressing.

Fresh grilled Norwegian salmon served with green lentils topped with oregano pesto.

Wild Alaskan grilled halibut, served over fresh baked corn, finished with cherry tomatoes, capers and Extra Virgin Olive Oil.

Roasted Brussels sprouts.

Greek fries, tossed with feta cheese and oregano.

Steamed seasonal greens dressed in Extra Virgin Olive Oil and lemon.

Green lentils in fresh tomato sauce topped with feta cheese.

Kalamata olives with feta cheese.