MEZEDES SMALL PLATES

TZATZIKI VEAL MEATBALLS sheep’s milk yogurt, cucumber, garlic mavrodaphne and red wine reduction, citrus yogurt 8 14

MELITZANOSALATA LAMB STIFADO roasted eggplant, red pepper, parsley, garlic braised lamb, tomato, pearl onion, citrus yogurt 8 14

TARAMOSALATA SAUTEED CALAMARI carp roe, lemon, scallion, peasant bread gigantes, garlic, lemon and cilantro 8 12

DOLMADES SHRIMP TRAHANA rice stuffed vine leaves, yogurt, almond and saffron yogurt and buttermilk pasta, applewood smoked bacon, 8 tomato, garlic and scallion 14

SKORDALIA SPINACH TRIANGLES yukon gold potato,peasant bread, garlic horta, feta, leeks and dill in baked fllo 8 12

SAGANAKI LAMB TRIANGLES pan seared kefalotyri cheese, lemon, spicy tomatoes spiced ground lamb, kasseri cheese in filo, 1 1 roasted garlic aioli

12

PIKILIA classic meze sampler of melitzanosalata, tzatziki, taramosalata and dolmades 18

CLASSIC HOUSE BAKED CASSEROLE Please ask your server m/p

VEGETABLE MEZEDES

BUTTER BEANS WITH FETA giant beans baked with spiced tomatoes 9

HORTA swiss chard, latholemono and honey 9

ZUCCHINI FRITTERS feta, kefalotyri cheese, roasted garlic and tomato sauce 10

FAVA yellow split pea puree, tomato,.garlic and capers 9

SALADS

GREEK SALAD tomatoes, red onions, cucumber, barel aged feta small 12 large 18

ROASTED BEET AND BUTTERBEANS skordalia, almonds, watercress, lemon vinaigrette patsaria small 12 large 18

SEASONAL SALAD Please ask your server m/p

LARGE PLATES

STUFFED SWEET RED PEPPER herbed rice, greek fava, oyster mushrooms and spicy avgolemono 22

WHOLE HERB ROASTED BRANZINO fingerling potatoes, mizzuna and red onion salad, served as filet 28

SKORDALIA CRUSTED ATLANTIC COD roasted tomato and fennel, cranberry bean “fassolada”, green olive, baby arugula 27

PAN SEARED ROSEMARY CHICKEN sumac, chickpeas, endive, golden raisins, amfissa olives 24

BRAISED LAMB SHANK “YIOUVETSI” wild mushroom and kalamata orzo, cinnamon scented tomato sauce, kefalotyri cheese, watercress, natural jus 28

DAILY ENTREE ADDITION Please ask your sever m/p

an 18% gratuity will be added to parties of 6 or more