Traditional Greek spreads tzatziki include tyrokafteri, melitzanosalata and hummus.

Tomatoes, feta cheese, capers, purslane and olive oil.

Tomato salad with cucumber, green pepper, red onion, Kalamata olives, feta cheese and olive oil.

Arugula Salad with walnuts, figs, kefalograviera, honey-balsamic vinaigrette.

Beet salad with red beets, arugula, manouri, walnuts and red-wine vinaigrette.

Fresh spinach pie made with dill, mint and feta cheese wrapped in homemade phyllo.

Warm grain salad with farro, scallions, mint, fruit and honey balsamic vinaigrette.

Grilled octopus with red wine macerated onions, capers and a fava puree.

Stuffed eggplant with zucchini, bell peppers, onion, tomato and bechamel.

Romaine salad, scallions, dill and red-wine vinaigrette.

Beef burger, onion, arugula, feta cheese, Santorini ketchup and Greek fries.

Pan-seared wild salmon with olive oil infused potato puree and Kalamata olive vinaigrette.

Branzino served with seasonal greens, lemon and olive oil.

Chicken with dill, carrots, lemon and olive oil.

Shrimp pasta with white wine, tomato, onion, garlic, feta cheese and Loi pasta.

Lamb chops with red bliss potatoes, arugula and Loi Greek yogurt.

Tomato-steeped cauliflower.

Grilled vegetables.

Slow roasted lemon potatoes.

Steamed seasonal wild greens.

Greek sheep and cow's milk cheese.

Chickpea spread.

Eggplant salad.

Cucumber-yogurt spread.

Spicy feta spread. Spicy.

Loi Greek yogurt with your choice of preserves.

Traditional walnut sponge cake in a cinnamon-spiced syrup.

Shredded phyllo soaked in honey, topped with custard, toasted nuts and light creme.

Flourless chocolate cake.

Phyllo wrapped semolina vanilla bean custard with honey syrup.

Almonds and walnuts wrapped in crispy layers of phyllo with a light drizzle of spiced honey.