Dinner Menu
Starter Plates
Made In-House Pita$4.00
Mesquite grilled & oven-baked flatbread, extra virgin olive oil, rigani
Lagana$7.00
Warm focaccia bread, zucchini, caramelized onions, Attiki honey-butter, Aleppo, maldon
Feta & Olives$14.00
Dodoni baked feta, warm assorted marinated olives, herbs
Tzatziki$14.00
Made in-house sheep's milk yogurt spread, garlic, cucumber, dill, made in-house pita
Tiro-Kafteri$15.00
Roasted chili, Dodoni feta spread, served with our made in-house pita
Melitzanosalata$14.00
Mesquite-grilled eggplant, tomato, onion, mint, served with sliced cucumbers
Sillogi$26.00
Traditional Greek assortment of three spreads, served with made in-house pita
Saganaki$18.00
Oven-baked, imported phyllo-wrapped feta, thyme honey, toasted sesame
Kolokitho-Keftedes$18.00
Crispy zucchini cakes, feta, herbed yogurt
Spanako-Tiròpita$16.00
Crispy phyllo, spinach & leeks pastries, imported feta & Graviera
Hténia Scampi$28.00
Two North Atlantic, wild seared scallops, yogurt pomme-purée, lemon-garlic
Oktapodi$24.00
Galicia Spanish coast, mesquite-grilled octopus, skordolado, Greek oregano
Garides Santorini$20.00
Sautéed shrimp, feta, tomatoes, orange zest, garlic, onion, Ouzo
Sashimi$16.00
Thinly sliced New Zealand raw Ōra King Salmon, radish, red onion, Wasabi, basil dressing
Soutzoukakia$24.00
Oven-baked lamb & beef meatballs, blistered tomatoes, citrus Greek yogurt
Plevrakia$20.00
Slow-roasted, Duroc pork riblets, Attiki honey gastrique, lime, mint
Second Course
Gazpacho$18.00
Tomato-based, chilled watermelon soup, cucumber, red pepper, onion, feta, sesame
Horiatiki “Village”$20.00
Local tomatoes & cucumber, red onion, peppers, Dodoni feta, Kalamata olives
Twist on Greens$18.00
Baby gems, arugula & seasonal vegetables garden salad, hazelnuts, smoked allium
Salad Enhancements$12.00
“Souvlaki” chicken skewer, add
Salad Enhancements$26.00
New Zealand Ōra King Salmon, add
The Entrées
Merluza Negra$48.00
Seared Chilean Sea Bass, arugula, watermelon, feta, scallions, pomegranate, walnuts
Lobster Pasta$68.00
Butter-poached lobster, fettuccine made in-house, Assyrtiko beurre blanc, sweet herbs
Solomos$44.00
Roasted New Zealand Ōra King salmon, green lentils, arugula, pesto, herbal lado-lemono
Hténia$58.00
North Atlantic large wild seared scallops, creamy polenta, bacon jam, pine nuts, herb-onion salad
Ratatouille Pasta$38.00
Made in-house veggie fettuccine, zucchini, peppers, tomatoes, onion, basil
Manouri Rolò$38.00
Rolled vegetarian pasta, sautéed spinach, manouri cheese, tomato sauce
Moussaka$40.00
Maple Leaf Farms Pekin duck baked casserole layered with eggplant, potato, bechamel
Braised Wagyu$54.00
Allen Bros. short rib, allium, mushrooms, tomato, herbs, broccolini, pommes purée
Youvetsi$62.00
Allen Bros., all-natural “volcano” lamb shank, orzo, wild rice, roasted tomato, myzithra
Ember-Roasted Fish & Meats
Dorade & Branzino are sustainably managed and sourced to us directly from Greece. All filleted fish maintain the chance of pin-bone segments remaining from our in-house fabrication.
Lavraki$44.00
mesquite-grilled filleted Branzino, Swiss chard, roasted potatoes
Tsipoura$54.00
mesquite-grilled whole fish Dorade served with the bone, lemon, fennel, thimari
Double Rib Lamb Chops
Australian pasture raised, distinct richness with a sweet, grassy flavor profile
- Petite - two chops from four ribs$54.00
- Classic - three chops from six ribs$81.00
Heritage Duroc Pork Chop$52.00
16 oz. All-natural, thick cut from rib of loin, high level of marbling
Wet-Aged USDA Prime Midwest Beef
Hand-cut for fine texture and rich marbling, “wet-aged” for 32-48 days to achieve an incredibly robust flavor and juicy tenderness.
Baseball Cut Filet Mignon$74.00
8 oz.
Center Cut Bone-In Filet Mignon$142.00
14 oz.
New York Strip Loin$87.00
16 oz.
Kansas City Bone-In Strip Loin$98.00
18 oz.
Delmonico Bone-In Ribeye$107.00
22 oz.
Cowboy Bone-In Ribeye$185.00
32 oz.
T-Bone Porterhouse$245.00
48 oz.
Tomahawk Long-Bone Ribeye$225.00
40 oz.
Dry-Aged USDA Prime Midwest Beef
Dry-aged a minimum of 30 days under highly controlled conditions allows natural enzymes to tenderize the meat, deepens the beef’s nuanced flavor while imparting a rich taste with a sweet nuttiness reminiscent of roasted peanuts. The longer aging time increases moisture evaporation creating a texture with a bit more bite than what you would expect from a wet-aged steak, we also recommend cooking to a rare or medium-rare to maintain the delicate flavor profile.
Bistecca Alla Fiorentina$230.00
36 oz.
Saratoga Boneless Ribeye$138.00
22 oz.
Ambassador$112.00
16 oz. Boneless Strip Loin, 60 Day Dry-Aged
On the Side
Horta$14.00
Swiss Chard, garlic, chili
Roasted Potatoes$15.00
lemon & cumin emulsion
Brussels Sprouts$16.00
onion, cherry tomatoes, honey
Sautéed Broccolini$15.00
garlic, herbs
Truffle Fries$14.00
garlic, parmigiano, truffle oil, herbs
"Just Salt" Fries$12.00
Pommes Purée$12.00
Yukon, butter, cream, thyme
Foraged Local Mushrooms$15.00
allium, herbs
Kritharaki$16.00
orzo pasta, wild rice, roasted tomato, myzithra
Rice Pilaf$12.00
butter & thyme