D I N N E R

Small Plates
Grilled Chilean Seabass Skewers
lemon, extra virgin olive oil,
garlic & fresh herbs marinade 15.

Seared Diver Scallops(1)
Castelluccio lentils, caramelized onions
and balsamic glace 8.

Marinated lamb chops
“Scottadito”(2 pcs.) 17.

Pork “Souvlaki”
pita bread, tzatziki sauce 12.

Grilled marinated Octopus,
rocket & red onion 9.5

Summer Watermelon Salad,
goat cheese, red onions, olives, mint 8.

Petite Veal Ossobuco
fresh “fazzoletti” pasta 9.

Sicilian Mini-Arancini
kalamata olives aioli 7.

“Fresh” fried Calamari
lemon wedges 9.

Baked Shrimp “Saganaki”
hot chilies, fresh tomatoes, feta cheese 10.

Red and Golden Beet Salad
baby arugula, orange & balsamic glaze 7.

Warm spicy Feta
fresh tomatoes, hot chilies 7.

Mussels “Basque Style”
chorizo sausage, caper berries, white beans,
spicy garlic broth 9.

Paper thin baby eggplant and zucchini chips
tzatziki sauce 8.

Pan fried Graviera cheese “Saganaki”
tomato, baby arugula 7.

House- made Grilled Greek Orange-scented Sausage
asparagus, tomato & cannellini beans salad 8.

Salads
Vine Ripe Tomatoes
red onion, kalamata olives, red peppers, feta cheese,
extra virgin olive oil 12.

Shredded Cabbage
carrot, celery, red pepper, lemon and
extra virgin olive oil vinaigrette 12.

Rocket and Romaine
grapes, pistachios, gorgonzola, cranberries,
shallot vinaigrette 14.

Baby Arugula with Halloumi cheese croquettes,
chick peas, red onions, tarragon vinaigrette 14.

Entrees
Bouillabaisse
Sea Bass, clams, mussels, scallops, calamari and shrimp, fresh tomato, lemon, & garlic broth 36.

Branzino
spaghetti vegetables, caramelized onion
& oven roasted tomato tapenade 25.

Pan Seared “Day Boat” Colossal Scallops
four beans & asparagus salad, Barbera Frantoia
extra virgin olive oil 29.

Jumbo Shrimp
Crab meat, spinach, Parmigiano Reggiano whipped potatoes, lemon & Prosecco beurre blanc 29.

“Fagri” Greek Pink Snapper
pea shoots, roasted shallots & peppers mélange 28.

Loup de Mer (Grilled Whole Fish )
seasonal vegetables, lemon &
extra virgin olive oil emulsion 37.

Leeks Encrusted Wild King Salmon
over warm Castelluccio lentils 33.

Grilled Steak-Frites
(10 oz Certifed Black Angus Beef Skirt),
shoe string fries, salsa verde 27

Frenched Lamb Rib Chops
Greek fries, feta, broccoli rabe 33.

Chicken Breast
kalamata olives crust, spinach & feta risotto 26.

Fresh Fettucine Pasta
Veal Ossobuco meat sauce 25.

Whole Maine Lobster (1 lb)
black & white linguine pasta, spicy- tomato sauce 37.

Trenne Pasta with Wild Salmon
asparagus tips, topped with poppy seeds in
lemon cream sauce 24.

Meyer Lemon Risotto
(Organic Carnaroli aged 1 year),
artichokes & parmiggiano cheese 26.

Sides
Spinach / Broccoli rabe / Mashed potatoes / Spaghetti vegetables / Shoe string fries / Greek Fries 8.

Executive Chef Piergiorgio Nanni

Note from The Chef
Much thought goes into the creation of our menu and daily specials. The Chef has designed a menu to satisfy a variety of culinary tastes. If you the customer have food allergies, please bring this to our attention and we will accommodate you.
Other than that Please NO Substitutions. Thank You