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