Menu

Curated By Executive Chef Nicholas Poulmentis

Spreads

INDIVIDUAL 6 PIKILIA OF ALL FOUR 16

Tzatziki

Greek yogurt, cucumber, dill, garlic

Taramosalata

Herring egg mousse

Melitzanosalata

Chargrilled eggplant, fire roasted peppers

skordalia

Potato, garlic

Meze

AVGOLEMONO

Traditional Greek Chicken Soup

SPANAKOPITA

Fresh Spinach, leek, and Feta Cheese

SAGANAKI

Lightly fried kefalograviera cheese

SESAME FETA

Pan-seared sesame encrusted feta drizzled with honey

KOLOKITHAKIA TIGANITA

Thin zucchini, yellow squash, eggplant, eggplant chips, tzatziki

OCTAPODI

Grilled sashimi quality octopus

FRIED CALAMARI

Lightly fried calamari

GRILLED CALAMARI

Simply charcoal grilled, fire roasted peppers, capers, EVOO

KEFTEDAKIA

Meatballs over cheese mouse

DECONSTRUCTED SALMON TARTARE

Organic salmon, finger lime, black sesame, avocado, eggplant puree

DECONSTRUCTED TUNA TARTARE

Sushi tuna, finger lime, black sesame, avocado, eggplant puree

GARIDES LOUKOUMADES

Shrimp Tempura, spicy sambal aioli

GARIDES KATAIFI

Jumbo shrimp wrapped in shredded phyllo, yogurt scallion sauce

MIDIA AHNISTA (GF)

Mussels steamed in ouzo reduction, fresh tomato emulsion

CRAB CAKE

Lump blue crab meat, tartar sauce

SALATES

ELLINIKI

Beefsteak tomatoes, cucumbers, green peppers, shaved red onions, Kalamata olives, barrel-aged feta

BEET SALAD

Smoked goat cheese mousse, cured beets, baby arugula

PRASINI

Garden lettuce, scallion, sweet pepper drops, barrel aged feta, EVOO, Muscat aged vinegar

SPANAKI

Baby spinach, avocado, gorgonzola cheese, strawberries, fried egg, apple cider vinaigrette

MAKARONADES

NISIOTIKI

Mussels, scallops, tiger shrimp, fresh tomato, ouzo, linguine

ONIRO MAKARONADA

Squid ink linguine, diver scallops, mussels, shrimp, saffron cream

ASTAKOMAKARONADA

Linguine, 1.5 lb Maine Lobster, fresh tomato sauce

FROM THE SEA

SOLOMOS

Grilled organic salmon with seasonal vegetables

SCALLOPS RISOTTO

Three pan seared U10 diver scallops, truffle squid ink risotto, caviar

SEAFOOD MOUSSAKA CAST IRON

Bed of seasonal veggies, shrimp, scallops, mussels, béchamel

YELLOWFIN TUNA

Sashimi quality center cut tuna with sesame crust, and sautéed spinach

WHOLE FISH

FROM OUR DISPLAY
*SELECT WHOLE FISH AVAILABLE DAILY FOR 2 OR 3 TO SHARE*

LAVRAKI/BRANZINO

TSIPOURA/DORADO

RED FAGRI (FOR 2)

BLACK SEABASS

RED SNAPPER

FROM THE LAND

ORGANIC CHICKEN (GF)

half boneless chicken, grilled, marinated with rosemary and thyme, Lemon Potatoes

LAMB CHOPS

Grilled Colorado lamb chops, lemon potatoes

RIBEYE

Prime bone-in 24oz. ribeye, lemon potatoes

FILET MIGNON

Grilled Prime 10oz. parmesan truffle crushed potatoes

 

SIDE DISHES

LAHANAKIA TIGANITA

Crispy brussel sprouts

HARICOT VERTS

Steamed with olive oil & lemon

LEMON POTATOES

FRESH CUT FRIES

COLLECTION OF MUSHROOMS

GIGANTE BEANS

HORTA

TRUFFLED CRUSHED POTATOES

Vegan
Gluten Free

Please Alert Your Server of any food allergies, as not all ingredients are listed on the menu.
Eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses.

© 2018 Oniro Taverna & Lounge