menu
First Course / Raw Meze
| Dish | Description / Highlights | Price (USD) |
|---|---|---|
| Red Snapper | saffron, pear, bay leaf | 18 |
| Yellowtail | beet, crispy oil, bacon | 18 |
| Tuna | chili, apple, feta | 18 |
| Cobia | squash, yogurt, sage | 18 |
| Fluke | smoked skordalia, green grape, garlic | 18 |
| Baby Red Mustard Greens | mustard seed, honey crisp apple, Dijon | 16 |
| Artichoke Confit | Kalamata olive, red onion, haloumi crouton | 16 |
| Greek Salad | farmhouse vegetables, red‑wine vinaigrette | 16 |
| Warm Matsutake | walnut, rosemary, mastic | 17 |
| Roasted Nantucket Bay Scallop | Asyrtiko wine, bay leaf | 18 |
| Roasted Skate | cured bacon, cranberry bean, tomatillo, curly endive | 16 |
| Smoked Octopus | baby fennel‑lemon confit, pickled chanterelle | 16 |
| Grilled Hawaiian Prawn | saffron, orzo, smoked chicken, six‑minute egg | 18 |
| Veal Sweetbreads | grapefruit, pine nut, black pepper | 15 |
| Hilopita | egg noodle, Berkshire pork belly, artichoke, avgolemono | 18 |
| Grilled Quail | endive, haloumi, orange, sage | 17 |
| Autumn Squash & Fava Soup | duck leg confit, foie gras, yogurt | 18 |
Main Course
| Dish | Description / Highlights | Price (USD) |
|---|---|---|
| Psarokorizo | Greek risotto with lobster, crab, sea urchin & raw egg | 36 |
| Macaronia | braised lamb, pea greens, manouri cheese | 28 |
| Shellfish Yiouvetsi Stew | saffron, orzo, fennel | 36 |
| Whole Grilled Loup de Mer | served over briam of summer vegetables | 32 |
| Roasted Skate | cured bacon, cranberry bean, tomatillo, curly endive | 32 |
| Roasted Black Bass | rock shrimp, fingerling potato, tsaakistes olive, orange, avogotaraho | 36 |
| Crisped Turbot | mussel, clam, garlic, spicy cherry pepper | 36 |
| Cod Stifado | horta, beluga lentils, dried haloumi, black truffle | 34 |
| Roasted Sturgeon | speck, yellow pepper, shell bean fricassee, avgolemono | 34 |
| Bigeye Tuna | romanesco cauliflower, hazelnut, currant | 36 |
| Roasted Daurade | veal cheek, soy bean, chanterelle | 34 |
| Milk Fed Chicken | corn, artichoke, purslane | 28 |
| Roasted Lamb Loin | terrine, bluefoot mushroom, pistachio, omelet | 38 |
| Chef’s Tasting Menu | 7-course chef’s tasting menu | 95 |
Dessert
| Dish | Description / Highlights | Price (USD) |
|---|---|---|
| Baklava Trio | pistachio baklava plus creative spins | 12 |
| Honey Custard | brown sugar tuile, almond froth | 12 |
| Walnut Cake | cinnamon ice cream, candied walnut | 12 |
| Loukoumades | orange blossom donuts, bergamot cream, warm honey syrup, burnt honey ice cream | 10 |
| Milk Chocolate Crema | orange confit, chocolate streusel, balsamic gelée | 10 |
| Bougatza | goat cheesecake, blueberries, goat milk caramel, kataifi | 12 |
| Kafeneio | frappe, hazelnut paximathi, coffee ice cream | 11 |
| Sesame | sesame ice cream with Metaxa caramel halva shell | 12 |
| Apricot Torta | apricot candy, spiced genoise, ricotta sorbet, red wine syrup | 10 |
| Ice Cream / Sorbet | Various flavors: pistachio, sesame, rose‑champagne, etc. | ~9 each |
| Portrait of Sheep Cheese | marinated cheese, dried fruit puree | 12 |