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About our Whole Fresh Fish….

We specialize in the simple technique of wood grilling & basting with oil, lemon & .

our larger whole fish are especially enjoyed when shared. When ordering, We recommend approx ¾ lb per person when sharing. Our chefs are pleased to filet your fish for your enjoyment.

Rare Imports • Wild Caught • 48 Per LB.

Panama • mild, sweet flavor, moist, light and flaky S tra w b e r r y g r o u p e r New Zealand • mild to medium sweet flavor, semi-firm J o h n D o r y (St Pierre) New Zealand • medium flavor, tender and flaky Pink Snapper (Porgy)

Traditional Kyma imports • Wild Caught • 40 Per LB.

Greece • mild flavor, moist, meaty and flaky L a v r a k i ( Eur. Striped Bass) Greece • medium flavor, moist, dense and flaky Tsipoura (Sea Bream) Iceland • full flavor, moist, dense and flaky Arctic Char (Salmon Variety) Maine • medium flavor, moist and flaky, pan-roasted Skate Fish Holland • medium flavor, firm and dense (Mkt. Price) Gen. Dover Sole (Sole) Canada • split in half, wood grilled and basted with olive L o b s t e r (Nova Scotia) oil and lemon 28.50 per pound

All Whole fish served with Greek extra virgin , lemon, & Tuscan kale.

Whole Fish Specialty

Royale Dorade “Klimatofila” For One Wrapped w/Fresh Herbs & Lemon, Steamed on Rock Salt. Served with Tuscan Kale, Lemon Vinaigrette 46.

Fagri “Plaki” for one Oven roasted with layers of Vidalia , sweet , and roma t om a to Served with H a w a i i an sea 54.

Salt Crusted European Sea Bass “Lavraki” for Two Served with Tuscan Kale, Lemon Vinaigrette, Santorini Capers 86.

Mediterranean Tasting Dinner

For The Entire Table • 53. per pers.

 starts with a tasting of four spreads  choose and share any four appetizers  choose and share a whole traditional fish selection  ("Rare Import" selection and Dover Sole 10. Supp.)

Specialties

Arctic Char “unilateral”, Cannellini , lemon emulsion 33.

Skate Fish sautéed, Greek lentils, root , lentil-foie emulsion 29.

olive oil poached, trumpet crusted, wild mushrooms, salsify, sherry Halibut mushroom broth 34.

fork mashed Nafplio potatoes, pickled garden tomatoes, Lemon Chicken braised Cipollini 28.

Snapper “Briam” roasted , , tomatoes, potatoes, confit 32.

Lamb Shank sour pasta pearls “trahana”, compote, cheese 32.

Fisherman’s Stew seasonal seafood, pasta, buttered nage 42.

Wood Grilled Shellfish and Meats

Prawns simply grilled, Greek olive oil, Santorini capers, braised kale 30.

grilled 1 ½ LB. lobster, Greek-Style fettuccini pasta “”, Lobster Pasta crushed tomato sauce 46.

oak wood grilled Colorado lamb chops (3), Greek fries and “” Lamb Chops 36.

USDA Prime from “Chops Atl” Custom Aged & Grilled  our steaks are especially enjoyed when shared with our signature whole grilled fish  served with Greek lemon potatoes & sauce

Filet Mignon - 8oz. / 40. Strip Loin - 12oz. / 42.

Bone-In Beef Ribeye - 22oz. / 46.

Sides  8

golden quinoa with toasted pine nuts, preserved lemon, parsley Quinoa salad

kastorian bean stew with tomatoes, onions, , “gigandes plaki" Giant White Beans

lightly caramelized, extra virgin olive oil, lemon Brussel Sprouts

with caramelized sweet onions, tomato Eggplant Stew

crisped in olive oil, grated cheese, crushed red Greek Fries pepper

Vegan And Vegetarian Menu Available Upon Request

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs, may increase your risk of food borne illness. “Merlot To Go” Feel Free To Take The Remainder Of Your Bottle Of Wine Home.

Traditional Table Spreads Great To Share with Cocktails

, cucumber, dill  red peppers,  , potato puree  eggplant, walnuts Tzatziki Caparisalata Melitzanosalata Htipiti

Assortment of all 4 Spreads served with Greek Grilled 15 / 5 each.

• Additional Grilled Pita 5 •

Pappou Pano’s crispy lobster morsels, Greek honey mustard Lobster Morsels • 16

Maine diver scallops, seared foie gras, fall squash, almond SCALLOPS & FOIE • 18

pickled red onion salad, red wine vinaigrette Grilled Octopus • 19

Meze • 8.

golden quinoa with toasted pine nuts, preserved lemon, parsley Quinoa salad

Kastorian bean stew with tomatoes, onions, dill, “gigandes plaki" Giant White Beans

baked with tomato and caramelized sweet onions Eggplant Stew

Meze • 11.

smoked cheese, blood orange marmalade, chopped Cretan “” walnuts

Vidalia onions, feta dressing, crumbled croutons, mizithra cheese Romaine Salad

grapevine leaves stuffed with tomato, and mint, cumin Dolmades

yogurt

Spanakopita spinach and feta cheese triangles, baked in country filo (4pcs)

zucchini and feta cheese fritters with yogurt Zucchini Fritters

Meze • 13.

thinly sliced and sautéed Maine calamari, Mediterranean Calamari “Pasta” vegetables

with cucumbers, red onions, peppers, feta cheese “horiatiki” Tomato Salad

Naxos Graviera cheese and wild mushrooms baked in shredded

Cheese “Kataifi” filo

with warm sheep’s milk cheese, buttered walnuts, beet sorbet Baby Beet Salad

Meze • 14.

steamed in white wine, feta cheese, Holland peppers

Mussels “No Shells” “Constantinople”

lobster morsels, short macaroni, cauliflower, béchamel

Lobster “Pastichio” mousseline

braised lamb cheeks, pasta, tomato compote, coriander

Lamb “Youvetsi” yogurt

Meze • 15.

red quinoa salad, lemon yogurt sorbet Ahi Tartare

Roasted Oysters champagne “”, Russian Ossetra caviar (4pcs)

baked in filo with kefalograviera cheese, arugula salad, yogurt Spicy Lamb Pie

sautéed veal sweetbreads, truffled vegetables, chestnuts,

Sweetbreads sourdough