Chef’s seasonal selection

Crispy thin-cut mixed vegetables, saganaki bites, served with yogurt garlic sauce

Five traditional Greek spreads, served with pita or fresh-cut vegetables

Greek graviera cheese, lightly fried and flambéed with Metaxa brandy

Graviera & feta cheese, mint olive oil, served with tzatziki

Oven roasted golden and blood beets, served with almond garlic purée

Ground sirloin meatballs cooked in tomato & basil sauce, parsley, springled with crumbled feta

Grilled or pan fried, Mediterranean fresh sardines, fresh lemon & Greek herbs

Jumbo shrimp sautéed with fresh tomatoes, garlic & sweet onion, finished with ouzo, topped with warm creamy feta & parsley, served with pita

Tender squid, grilled with lemon & olive oil emulsion sauce or crispy with lemon caper aioli

Tender Mediterranean octopus served over Santorini fava

Finely diced tuna with taramosalata spread, chopped tomatoes, cilantro & scallions, served with crispy pita

Beefsteak tomatoes, Kalamata olives, Spring onions, cucumbers, tri-color peppers, barrel-aged feta, fresh Mount Taygetos oregano

Baby arugula and mixed greens, mixed berries, strawberries, dry Kalamata figs, roasted walnuts, cashews, Greek honey & garlic balsamic vinaigrette dressing

Thin-cut oven roasted golden and blood beets, shallot vinaigrette, pistachio yogurt, crispy garlic

Imported, Greek Islands, lean fish, mild, delicate and flaky, subtle sweetness

Imported, delicate, mild and slightly sweet, tender, flaky white flesh, clean flavor

Western Atlantic Ocean, mild, lean, soft tender texture, delicate white fish, slightly sweet flavor

Imported, English Channel, mildly sweet flavor, buttery, small tender flakes

Imported, firm, delicate white flesh, mild, slightly sweet flavor, clean finish

Atlantic Ocean, firm, flaky white flesh, mild, delicate finish

Mid-Atlantic Ocean, tender, flaky white flesh, mild, slightly sweet flavor, delicate texture

Fresh catch of the day, chef’s special preparation

Linguini pasta tossed with calamari, shrimp, octopus and chopped clams in garlic, basil and tomato sauce, finished with clam broth and butter

Pan-seared salmon served with spinach purée, Mediterranean ratatouille & dill jasmine rice

Crusted in fine herbs pan-seared tuna, truffle carrot puree, wild mushrooms, sautéed spinach, baby carrots, red bell peppers with basil oil & ginger soy cider vinaigrette

Sautéed ground beef with roasted potatoes, zucchini and eggplant, topped with feta béchamel sauce

Grandma’s pasta in traditional Greek meat sauce

Pan-seared tender chicken, finished with fresh lemon & butter, served with golden lemon potatoes & Dijon yogurt sauce

Ground sirloin burger, grilled tomato & onion, mesclun salad, topped with feta cheese, served in warm pita with Ammos oregano fries, tzatziki & aioli sauce

Traditional slowly cooked lamb shank in a homemade tomato sauce over mashed potatoes

Grilled eggplant, zucchini, vine tomatoes, Vidalia onions, bell peppers & carrots, served with almond garlic purée

Linguine, tossed in garlic, fresh tomato & basil sauce with pistachio pesto & goat cheese (Available without goat cheese and prepared with extra-virgin olive oil)

Grilled rack of lamb, Mediterranean herbs, lemon & olive oil emulsion

24oz Prime bone-in Ribeye steak, roasted garlic, rosemary & thyme Butter

Two Prawns & 24oz Prime bone-in Ribeye steak served with mashed potatoes & crispy onions & Ammos truffle fries, side of garlic peppercorn & creamy truffle sauce

Mixed nuts layered in phyllo dipped in cinnamon honey syrup

Walnut cake dipped in honey cinnamon syrup

Belgian chocolate souffle cake seved with raspberry coulis

Caramelized apple tart mixed with melted halva mousse & drizzled with halva crumbs

Chilled Greek yogurt flan served with Greek honey & sour cherries