Menu
Curated by Chef de Cuisine George Nikitopoulos
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
Spanakopitakia
Baked triangles of baby spinach, barrel-aged feta
Octapodi
Grilled sashimi quality octopus, giant bean puree, truffle
Grilled Calamari
Simply charcoal grilled, fire roasted peppers, capers, EVOO
Fried Calamari
Lightly fried calamari, Greek tartar sauce
Midia Ahnista
Mussels steamed in ouzo reduction, fresh tomato emulsion
Saganaki
Lightly fried kefalograviera cheese
KOLOKITHAKIA TIGANITA
Thin zucchini, yellow squash, eggplant, eggplant chips, tzatziki
DECONSTRUCTED SALMON TARTARE
Organic salmon, finger lime, black sesame, avocado, eggplant puree
TUNA TARTARE
Sushi tuna, black sesame, avocado, eggplant puree
GARIDES KATAIFI
Jumbo shrimp wrapped in shredded phyllo, yogurt scallion sauce
CRAB CAKE
Lump blue crab meat, tartar sauce
garides loukoumades
Shrimp tempura, spicy sambal aioli
SALATES
ELLINIKI
Beefsteak tomato, cucumber, green pepper, shaved red onion, Kalamata olives, barrel-aged feta
BEET SALAD
Smoked goat cheese mousse, cured beets, baby arugula
LAHANOSALATA
Purple cabbage, walnuts, figs, sherry vinaigrette
MAKARONADES
PARADOSIAKI
Kalamata olives, barrel aged feta, fresh tomato, green pepper, oregano, pappardelle pasta
NISIOTIKI
Mussels, scallops, tiger shrimp, fresh tomato, ouzo, linguine
ONIRO MAKARONADA
Squid ink linguine, diver scallops, mussels, shrimp, saffron cream
FROM THE SEA
SOLOMOS
Grilled organic salmon, truffle cauliflower puree, sautéed baby spinach
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
TUNA
Sesame crust, pan seared rare, sautéed spinach, wasabi aioli
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
KOTOPOULO
Pan-roasted, Frenched organic chicken breast, chef’s selection of mushrooms
LAMB CHOPS
Grilled Colorado lamb chops, lemon potatoes
RIBEYE
Prime bone-in 24oz. ribeye
SIDE DISHES
LAHANAKIA TIGANITA
crispy Brussels sprouts
haricot verts
steamed with olive oil & lemon
LEMON POTATOES
FRESH CUT FRIES
COLLECTION OF MUSHROOMS
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.