Our restaurant week menus will be available

January 21st - February 8th

Monday-Friday for lunch and dinner 

Lunch

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First Course

(Choice of)

 

 Kroketes Assortment of seasonal vegetable croquets with yogurt-mint & chipotle-lemon aiolis 

Salmon Tartare Oil cured Thasos olives, roasted pepper, Beluga lentils, ponzu sauce

Shrimp Kataifi Smoked mackerel crema, watercress pesto

 

Main Course

(Choice of)

Cod Plaki Parchment wrapped with olive oil, rosemary, sea salt, potato, fennel, Kalamata olives

Tuna Risotto Roasted yellow tomato, asparagus, lemon zest

Vegetarian Mousaka Summer vegetables, bechamel, Graviera cheese

 

Dessert

(Choice of)

Chocolate Souffle Goat milk vanilla ice cream($5 supp.)

Portakalopita Orange custard wrapped in filo, saffron sorbet($5 supp.)

 

Dinner 

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First Course

(Choice of)

 Kroketes Assortment of seasonal vegetable croquets with yogurt-mint & chipotle-lemon aiolis 

Salmon Tartare Oil cured Thasos olives, roasted pepper, Beluga lentils, ponzu sauce

Shrimp Kataifi Smoked mackerel crema, watercress pesto

Crab Cake Mildy spicy Greek gazpacho

 

Main Course

(Choice of)

Cod Plaki Parchment wrapped with olive oil, rosemary, sea salt, potato, fennel, Kalamata olives

Pan Seared Stripe Bass Farro , baby clams, sea beans, oyster arugula pesto

Lamb Shank Red wine rosemary sauce, parsnip puree

Vegetarian Mousaka Seasonal vegetables, bechamel, Graviera cheese

 

Dessert

(Choice of)

Chocolate Souffle Goat milk vanilla ice cream

Portakalopita Orange custard wrapped in filo, saffron sorbet