• Award-Winning Octopus: Simple grilled, tender, served with roasted chickpeas, butter beans, mandarin, and figs.

• Shrimp Saganaki: Sautéed wild-caught shrimp in tomato sauce with goat feta cheese.

• Flaming Cheese: Chicago-style fried caseri cheese flambéed table-side, served with black honey.

• Lamb Souvlaki: Two skewers grilled to perfection.

• Spiced Mussels: Sautéed with wine, goat butter, chili flakes, and Parmesan cheese.

• Raw Tuna Tartare: Smashed avocado, diced tuna, seaweed, and sesame seeds.

• Crispy Calamari: Lightly breaded and tender.

• Raw Snapper Ceviche: Fresh cucumber juice, aji amarillo, peppers, red onions, lime juice, and cilantro.

• Feta Rockefeller Oysters: 6 pieces - feta, spinach, graviera cheese.

• Roasted Cauliflower: With pesto sauce, cheese sauce, and almonds.

• Moussaka: Layers of ground beef, roasted potatoes, eggplant, and zucchini topped with béchamel sauce.

• Choriatiki Salad: Traditional Greek salad with goat and sheep milk feta cheese, drizzled with premium Kalamata olive oil.

• Aphrodite Salad: Burrata cheese, baby arugula, raw honey, golden raisins, nuts, and fruits. text goes here

• Whole Branzino: Freshly flown in from the Chios Island, simply grilled, served with olive oil and wild greens.

• Scottish Salmon: Served with lemon caper sauce, baby potatoes, and vegetables.

• Wild Tuna Steak: Cooked medium rare, served with roasted baby potatoes and vegetables.

• Florida Red Snapper Filet: Crusted with nuts, served with fava bean purée.

• Herb-Crusted Sea Scallops: Served with fava bean purée and vegetables.

• Twin Lobster Tails: Served with baby potatoes and vegetables (additional charge).*

• Purple Lobster Risotto: 8oz lobster tail with creamy Arborio rice and buttery pea cream.

• Seafood Pasta: Homemade tomato sauce with wild-caught shrimp, black mussels, and sea scallops.

• Shrimp or Chicken Alfredo Linguini: Served in a creamy white sauce.

• Prime Cut Ribeye: A 10 oz perfectly grilled steak.

• Rosemary Lamb Chops: Four tender bones of lamb rib.

• Leg of Lamb: Braised hindshank served with chestnuts, baby potatoes, and nuts.

• Thyme Organic Chicken Souvlaki: Marinated chicken breast with thyme and olive oil, served with root vegetables.

• Lamb or Chicken Gyro: Served with Greek fries.

• Bougatsa Cream: A creamy and sweet pastry.

• Baklava: Layers of flaky pastry with nuts and honey.

• Greek Yogurt: Served simply or with honey.

• Orange Pie: A zesty and sweet pie.

• Vanilla Ice Cream: A classic treat.