SALADS SMALL PLATES CHEF’S SELECTION NIA HOUSE SALAD 8 SPEC WRAPPED BUFFALO 12 Mixed greens, arugula, goat cheese, dates, MOZZARELLA Allow the Chef to select 55 avocado, pita crouton, piquillo peppers and With caramel vinaigrette and curry powder your special menu almonds in a lemoncello vinaigrette PEPPER AND EGG 10 Add paired wine 20 GREEK SALAD 12 Crab stuffed piquillo pepper and a lobster Rocket, sweet peppers, olives, tomatoes, filled saffron egg served with mojo sauce cucumber, feta, pepperoncini, dolma, SMOKED SALMON 12 GRILL octopus, shrimp, and mint Pomegranate oil and vanilla FOREST MUSHROOMS 7 BROILED BABY OCTOPUS 10 HOUSE MARINATED OLIVES 6 AND ARUGULA Lemoncello vinaigrette with arugula and mint AND ALMONDS Marinated seasonal mushrooms with BABY LAMB CHOPS 15 Assortment of olives, almonds and paprika arugula, truffle oil and sea salt Arugula with mint-cilantro vinaigrette spiced hazelnuts CUCUMBER AND MINT 7 LEG OF LAMB KABOB 12 SEAFOOD COCKTAIL 15 Cucumbers, tomatoes, mint, and feta cheese Loukaniko, onions and peppers served with Shrimp, octopus, and crab in a spicy mint tzatziki and mint-cilantro vinaigrette DANDELION SALAD 7 ceviche sauce Spanish white anchovies, piquillo peppers, BEEF KABOB 12 MEDITERRANEAN MEZEDAKIA 9 olives and dandelion leaves with lemoncello Grilled beef, onions, peppers and mushrooms All served with Parmesan crackers vinaigrette served with saffron aioli and red mojo sauce Avocado – avocado and sun dried tomatoes MARINATED WHITE ANCHOVIES 10 Melitzanosalata – eggplant, roast garlic MOROCCAN SPICED 10 AND SARDINES and sun dried tomatoes CHICKEN KABOB Piquillo peppers, preserved lemon and Artichoke Garlic – artichoke hearts and Onions, olives, and preserved lemon served caperberries roast garlic with romesco sauce and hot paprika aioli SPANISH WHITE ANCHOVIES 8 GOAT CHEESE STUFFED 8 GRILLED SAUSAGES 14 AND GRAPES PIQUILLO PEPPERS Housemade loukaniko with fennel and orange With 25 year old Balsamic Gelato With spicy pomodoro sauce Italian with peppers and onions Morcilla with fennel and orange ANGULAS 12 CHARCUTERIE Buttiferra with peppers and onions Spanish style sautéed baby eels with All charcuterie plates are served with quince garlic and chili served on bruschetta BRUSCHETTA 3 paste, spicy date chutney and handmade crisp Grilled artisanal bread with extra virgin BRAISED LAMB SHOULDER 15 bread olive oil and Greek oregano Preserved lemon, dates and mint-cilantro vinaigrette CHEF’S SELECTION – 2 meats, 2 cheeses 15 PASTAS FRIED CALAMARI 10 GNOCCHI 14 PATA NEGRA IBERICO – Spain 15 Panko breaded, served with grilled orange and dipping sauce Red pepper gnocchi with sage brown butter SERRANO HAM – Spain 5 RAVIOLI 16 SPEC – Italy 6 BRAISED FENNEL 7 Sweet garlic, pineapple and fennel candy Artichoke ravioli with pink pomodoro sauce SALCHICHON de VIC 4 SAUTÉED DANDELION GREENS 7 FETTUCCINI PUNTANESCA 16 SALAME di PARMA – Italy 4 With tomato sauce Spicy tomato sauce with olives, tomatoes, BRESOLA – USA 6 capers, and basil (4 supplement with SAGANAKI 8 choice of seafood, sausage or chicken) SMOKED DUCK BREAST – USA 6 Flaming Greek cheese TOMATO-BASIL FETTUCCINI 16 LOMO – Spain 5 GIANT BEANS 8 Served with Barese sausage, razor sliced MONTELARREINA – Spain 5 Baked with pomodoro sauce, feta and pesto jalapenos and piquillo peppers Sheep ESCARGOT WITH FOREST 14 FIDEUA 22 CABECOU – France 5 MUSHROOMS Baked angel hair with mussels, shrimp, Goat Smoked sea salt and truffle oil octopus, scallops and sweet peppers served VALDEON – Spain 4 P.E.I. MUSSELS 10 with saffron aioli Cow/Sheep Fennel and saffron broth or spicy CABRA al VINO – Spain 4 diavolo sauce MEDITERRANEAN SAUCES Goat ROAST ELEPHANT GARLIC 10 AIOLI – Hot Paprika, Saffron, Quince, 3 MOZZARELLA di BUFALA – Italy 3 Extra virgin olive oil and sea salt Lemon-Caper and Chili Water Buffalo with bruschetta Pairs well with all fish, meats and vegetables RICOTA di BUFALA – Italy 3 FRIED EGG CAZUELA 12 CANARY ISLAND MOJO 3 Water Buffalo (with thyme honey) Chorizo, potatoes, onions, peppers, Red or Green SMOKED PROVOLETTE – Italy 4 mushrooms and fried eggs ROMESCO 3 Water Buffalo LAMB AND FETA MEATBALLS 10 Classic sauce from Catalonia, pairs well FETA – Greece 4 Saffron-almond or pomodoro and buffalo with grilled fish or poultry Goat mozzarella MINT-CILANTRO 3 SPEC WRAPPED DIVER SCALLOPS 14 Pairs with all lamb dishes OLIVE OIL FLIGHT 7 Pomegranate glaze and saffron aioli SPICY DATE CHUTNEY 3 OLGA – Peloponese, Greece RIOJA SAUTÉED CHORIZO 15 Delicious with cheese KORONEIKI Oxtail, melon and mint Rich fruity with slight peppery finish HARISSA 3 BRAISED OXTAIL STUFFED 15 Fiery – hot sauce from Tunisia MONTIBELI D.O.P. – Sicily, Italy PIQUILLO PEPPERS TONDA BLEI Orange demi-glace, paprika oil and chives PIQUILLO PEPPER PESTO 3 Pairs well with all fish, meats and vegetables Medium intensity, fresh green tomatoes SHRIMP COMMANDARIA 15 and grass Prawns sautéed with the spirit of Cyprus MINT TZATZIKI 3 MARQUES DE VADUEZA – Spain Pairs well with all lamb, fish and vegetables GARLIC SHRIMP 15 ARBEQUINA Prawns, extra virgin olive oil, garlic and chili SAUCE SAMPLER 8 Fruity aroma, nutty flavor, buttery and Choose any four sauces with bruschetta slight pepper finish YIA YIA’S CHICKEN 14 Chicken marinated in lemon, extra virgin olive KIRANA – Morocco oil and Greek oregano PICHOLINE MAROLAINE Sweet and fruity CASTELAS PROVENCE EXECUTIVE CHEF GREG CANNON Fresh grass, artichoke and almond Gratuity of 18% added to parties of six or more. 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