Post on 09-Mar-2021
MEZZE
GARDEN
ASSORTMENT OF GREEK SPREADS V
SARDELES (sah-rde-les)Marinated Sardines, Crushed Olives from Thassos Island, Tomato, Caper Leaves
KOLOKUTHOANTHOI (ko-loh-kee-tho-an-theeh) VZucchini Duo, Stuffed Blossoms with Mizithra Cheese, Zucchini Patties Served with Yoghurt Mint Sauce
FETA MELI (fe-tah) (me-lee) VFeta in Phyllo Crust, Cretan Thyme Honey, Bee Pollen
OCTAPODI FAVA (oc-ta-po-dee) (fa-va)Grilled Octopus, Fava from Santorini, Pickled Sea Fennel, Caper Berries and Caramelized Onions
GARIDAKI SYMIAKO (gha-ree-da-kee) (shee-meeh-a-koh) GFFlamed Symi island Shrimp, Lemon, Garlic, Ouzo, Extra Virgin Olive Oil
Karavides (ka-ra-vee-dehs) Langoustines Fricassee, Fennel, Avgolemono Sauce, Spinach, Dill
LOUKANIKA PETIMEZI (loo-ka-nee-ka) (pe-tee-me-zee)Roasted Village pork Sausages with Leek, Petimezi, Fresh Thyme and Red Wine Vinegar
HALOUMI (ha-loo-mee) GF VGrilled Haloumi Cheese, Preserved Grapes, Fresh Basil
KEFTDAKIABeef Lamb Meat Balls, Tomato Sauce, Greek Yoghurt
ELLINIKI SALATA (e-lee-nee-kee) (sa-la-ta) VGreek Village Salad, Tomato, Cucumber, Red Onion, Green Peppers, aged Barrel Feta from Hpeirus, Kalamata Olives, Pickled Caper Stems, Oregano, Extra Virgin Olive Oil
KRITIKOS DAKOS (kree-tee-kos) (da-kos) VCretan Dakos, Barley Rusk aromatized with Ouzo, Tomato, Capers, Xinomizithra Cheese from Chania, Baked Olives and Sea Fennel
SALATA BRIAM (sa-la-ta) (bree-ahm) GFBriam Salad, Roasted Eggplant, Zucchini, Potato, Red Onion, Marinated Mackerel, Parsley and Tomato Dressing
SALATA TIS YIAYIAS (sa-la-ta) (tees) (yia-yias) GFGrandma Salad, Watermelon, Feta Cheese, Purslane Salad, Pistachios and Oxymeli Dressing
16
14
14
19
17
26
16
14
14
17
15
17
15
Chefs Recommendation
Vegetarian
Gluten Free
V
GF
CONSUMING RAW AND UNCOOKED MEATS OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONSAN 18% GRATUITY (plus taxes) WILL BE ADDED TO YOUR CHECK
TARAMA 4 TZATZIKI 4 TYROKAFTERI 4 EGGPLANT SALAD 4
LAND
VEGETARIAN
SIDES
KOKORAS STIN GASTRA (ko-ko-ras steen) (ga-stra) GFTraditional slow cooked Free Range Chicken in Clay Pot, Okra, Tomato, Fresh Oregano
KERKYRAIKO SOFFRITO (ker-kee-ra-hee-ko) GFBeef Corfu Sofrito, Rib Eye Steak, Roasted Garlic, Parsley Sauce, Parsley Root Purée
ARNISIA PAIDAKIA (ar-nee-see-ah) (pa-ee-da-kee-ah) GFGrilled Colorado Lamb Chops, Oven Baked Potatoes, Oregano, Lemon Mustard Sauce
VEGGIE MOUSSAKA VEggplant, Potatoes, Zucchini, Mushroom Ragout, Béchamel (Allergy to Dairy & Nuts)
KOFTO MAKARONI VKofto Pasta, Sun Dried Tomatoes, Artichokes, Olives, Basil Pesto, Feta Cheese (Allergy to Dairy & Nuts)
PRASORIZO VBraised Leeks, Carrots, Arborio Rice, Petimezi, Lemon, Extra Virgin Olive Oil
THGANITES PATATES (tee-ga-nee-tes pa-ta-tes) VFrench Fries with Gruyere Cheese from Naxos island and Oregano
FASOLAKIA SKORDALIA (fa-so-la-kee-ah) (sko-rda-lee-ah) GF VGreen Beans with light Aioli Sauce
PSITA LAXANIKA (psee-ta) (la-ha-nee-ka) GF VGrilled Seasonal Vegetables sterved with Petimezi Dressing
PITA (pey-ta) VHomemade Pita Bread
HORTA (hoor-ta) V GFSummer Greens, Marinated Zucchini, Spring Onion, Dill and Honey Lemon Dressing
OCEANFAGGRI KTISTO (fa-gree) (ktee-sto)Red Snapper cooked in Clay Crust, Sea Beans, Spring Onion, Lemon Sauce
KRITHAROTO MELANI (kree-tha-ro-to) (meh-la-nee)Black Ink Orzotto, Langoustines, Crispy Calamari and Grey Mullet Bottarga from Messologgi
TSIPOURA STIN LADOKOLLA (tsee-poo-rah) (steen) (la-do-ko-la) GFAegean Wild Seabream cooked in parchment paper, Fennel, Garlic, Spring Onion, Dill, Sundried Santorini Tomatoes, Extra Virgin Olive Oil
LINGUINI ACHINOS (a-hee-nos)Sea Urchin Linguini, Bottarga From Messologgi, Tomato, Garlic, Parsley, Extra Virgin Olive Oil
GROUPER MAVROMATIKA (bar-boo-nee) (ma-vro-ma-ti-ka)Pan Fried Grouper, Black Eyed Beans, Spinach, Fennel and Kotopoulo (ko-to-pooh-lo), Kozanis Sauce)
MYDIA ACHNISTA (mee-dee-ha) (ach-nee-sta) GFSteamed Mussels aromatized with Ouzo, Garlic, Fennel and Lemon
46
37
65
32
32
22
28
18
42
19
36
24
10
9
10
7
9
CONSUMING RAW AND UNCOOKED MEATS OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONSAN 18% GRATUITY (plus taxes) WILL BE ADDED TO YOUR CHECK
Chefs Recommendation
Vegetarian
Gluten Free
V
GF
COFFEEGREEK COFFEE $5
REGULAR COFFEE $5ESPRESSO $6
DOUBLE ESPRESSO $6CAPPUCCINO $6MACCHIATO $6
LATTE $6
ORGANIC TEAENGLISH BREAKFAST $5
LONG LIFE GREEN $5LAVENDAR EARL GREY $5
PEPPERMINT $5VANILLA ROOIBOS $5
OOLONG $5CHAMOMILE BLOSSOM $5
PORTOKALOPITA 12 / 60Muscat, Vin Doux, Samos , Greece 2015
LOUKOUMADES 15 / 85Ktima Gerovassiliou, late Harvest Malagouzia 2009 Greece
BAKLAVAS 15 / 150 Keo, St John Commandaria, Cyprus
EXTRA VIRGIN OLIVE OIL CHOCOLATE MOUSSE 25 / 125 Mavrodaphne, Patras, Ktima Parparoussis 2003, Greece
DESSERTS
OUR DESSERTS COFFEE SELECTION CORDIALS,LIQUEURS & DIGESTIFS
GREEK BRANDY
SKINOS MASTIHA $12OUZO BOUTARI $12
TSIPURO TSILILIS $12ROOTS MASTIHA 14
OUZO 12 $14ROOTS HERB $14FOS MASTIHA $14METAXA OUZO $14
ROOTS TENTURA $15ROOTS RAKOMELO $15
DARK CAVE 5 YEAR AGED TSIPURO TSILILIS $20
METAXA SEVEN STAR $14METAXA XO $18
CONSUMING RAW AND UNCOOKED MEATS OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONSAN 18% GRATUITY (plus taxes) WILL BE ADDED TO YOUR CHECK