Sheep milk yogurt, cucumber, fresh mint, and dill
Roasted bell pepper, lemon juice, walnut, feta, and pita
With Greek olive oil and oregano
Oven-baked giant beans with tomato sauce, olive oil, and herbed feta
Traditional filo pies of spinach, feta, leeks, and dill
Baked feta cheese, roasted tomatoes, serrano pepper, Greek oregano, and olive oil
Baked feta cheese, roasted tomatoes, serrano pepper, Greek oregano, and olive oil
Slowly-cooked lamb riblets, lemon, oregano, and tzatziki
Grilled eggplant spread with garlic, parsley, olive oil, and herbs
Roasted walnuts, red peppers, pomegranate, and crushed pepper
Grape leaves stuffed with rice, dill, and mint
Marinated fresh cured anchovies, lemon, and olive oil
Zucchini with feta cheese fresh dill and eggs ,flour mint serve with tzatziki
Pan-fried Kefalotyri cheese with lemon and oregano
Grilled octopus with lemon, oregano, and olive oil
Grilled lamb meatballs with spiced tomato sauce and Greek yogurt
Traditional egg-lemon soup with chicken and rice
Classic Greek salad of tomato, cucumber, bell pepper, onion, oregano, olives, and feta
Lentil and vegetable soup with braised greens
Cherry tomato, cucumber, peppers, onion, capers, olives, sun-dried tomatoes, croutons, kefalograviera, walnut, extra virgin oil, and thyme
Mediterranean sea bass, with lemon, extra virgin olive oil, and arugula
Classic Greek salad of tomato, cucumber, bell pepper, onion, oregano, olives, and feta
This iconic eggplant casserole dish is layered with potatoes, ground beef, and eggplants, and topped with a rich béchamel sauce. Served with rice pilaf, Greek salad, artisan pita bread, and fresh tzatziki
Braised lamb shank with orzo and Mizithra cheese
Spiced lamb skewer grilled with cucumber, tomato salad, tzatziki, and potatoes
Mediterranean sea bream, with lemon, extra virgin olive oil, and arugula
Chicken or beef skewers served with tzatziki and hand-cut fried potatoes
Charcoal-grilled dry-aged ribeye with braised greens and potatoes
Grilled lamb chops with lemon-oregano vinaigrette and Kokkari potatoes
Eggplant, zucchini, and potatoes topped with chef’s classic Grecian style ratatouille and béchamel cream sauce, oven-baked to order
French fries, with mild spicy garlic yogurt fondue
Wood-oven baked roasted potatoes
Seasonal mix vegetables from Santa Barbara Farms
Traditional bulgur pilaf with onion, pepper, and tomato
Filo pastry stuffed with walnuts, cinnamon, cloves, and honey syrup
Creamy rice pudding with a sprinkling of cinnamon on top
Decadent semolina cake with syrup
Decadent semolina cake with syrup
Decadent semolina cake with syrup
Sunday | 4:00 pm – 10:00 pm |
Monday | 4:00 pm – 10:00 pm |
Tuesday | 4:00 pm – 10:00 pm |
Wednesday | 4:00 pm – 10:00 pm |
Thursday | 4:00 pm – 10:00 pm |
Friday | 4:00 pm – 11:00 pm |
Saturday | 4:00 pm – 11:00 pm |