Our Menu

Chickpeas, sesame tahini, fresh squeezed lemon juice, garlic & sea salt. Served with our homemade zaatar chips • Chicken Shawarma +$8.00 | Beef Shawarma +$8.00

Whipped Greek Feta, Topped with roasted garlic, confit heirloom tomatoes, finished with chili flake, basil oil and served with grilled flatbread.

Fresh Burrata , marinated peaches, basil chiffonade,on Delano bakery pan rustic crostini. Finished with a hot honey drizzle

Marinated Shrimp, Zucchini, Red Onion, grilled and served on a grilled flatbread with lemon dill sauce.

Scratch made daily! Call to check on today’s selection.

Romaine lettuce, radish, cucumbers, tomatoes, and red onions, topped with pita chips.

Mixed Greens, Kalamata Olives, Cucumbers, Tomatoes and Red Onions Tossed in a traditional Greek Vinaigrette and topped with Feta Cheese crumbles.

Fresh Burrata cheese, with olive concasse, Sliced Potatoes, Tender Artichoke hearts, topped with crispy leeks.

Mixed greens tossed in a raspberry vinaigrette, topped with candied pecans, dried cranberries, granny smith apple wafers and finished with warm goat cheese medallions.

Seared salmon filet on Fresh Arugula, pickled red onion, shaved Fennel tossed in a lemon poppy vinaigrette dressing and topped with toasted grapes and Parmesan cheese.

Pappardelle Cooked Al Dente and Tossed in a vibrant saffron lemon sauce. Mushrooms, Shallots, Arugula and finished with herbed ricotta and toasted pistachios.

Airline chicken breast, encrusted with ghee and sumac, served over mashed cardamom infused yams and sautéed chard.

Marinated sirloin steak, grilled to your liking sliced and topped with a Mediterranean salsa and served with pesto and citrus, tossed fingerling potatoes, and grilled broccolini

Garlic, rosemary, brine bone in pork cooked to perfection and served over a sage and goat cheese, polenta cake, grilled broccolini, and served with a blackberry mint sauce.

Chefs take on the French classic a grilled cod, served over a leak, asparagus and fish stock and topped with a nut medley, crumb and potato, fennel and courgette suneli salad.

Pan seared to your liking, then finished with a garlic herb compound brown butter served alongside confit, fingerling potatoes, and a side of orange and mint, glazed, heirloom carrots.

Grilled to your liking and served over truffle mash, crispy young vegetables, and finished with a mushroom and bourbon Demi.