L U N C H

S M A L L P L A T E S
Fresh- fried Calamari 8.

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

Mussels “Basque Style” Chorizo
caper berries, white beans in a spicy garlic broth 8.

Grilled Marinated Octopus
with rocket and red onion 9.5

Petite Veal Ossobuco
with fresh “fazzoletti" pasta 9.
Saganaki Shrimp & fresh tomatoes baked in a
spicy tomato sauce with feta 10.

Sicilian mini Arancini
served with Kalamata olives aioli 7.

Warm spicy Feta
with fresh tomatoes and hot chilies 7.

House made Grilled Greek Orange-Scented Sausage
over white bean salad 7.

Paper thin baby eggplant and zucchini chips
served with tzaziki sauce 8.

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

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

SANDWICHES
(All sandwiches come with french fries or salad)

Halloumi Grilled Cheese
with cucumbers and tomatoes on country loaf 9.

8 0z Mini Wagyu American Kobe Cheese Burgers
with lettuce & tomatoes on brioche 14.

Crab, Shrimp & Lobster Roll 15.

Fresh Herbs & Lemon Marinated Grilled Chicken
with roasted peppers, caramelized onions
melted Graviera cheese on pita bread 10.

Osianna Croques-Monsieur
served warm with cornichon, apple, Ham, Brie cheese and Dijon mustard 10.

Italian Tuna
with capers, red onion, lettuce and tomato on French baguette 10.

S A L A DS
Red and Golden Beet Salad
with baby arugula and goat cheese croquet
dressed in an orange balsamic glaze 12.

Romaine & Rocket
with grapes, gorgonzola, pistachio, and cranberries
in a shallot vinaigrette 12.

Dolmades Salad
(homemade stuffed grape leaves)
vine ripe tomatoes, red onion, kalamata olives, red peppers, and Greek cheeses 14.

Four Bean Salad
with caramelized onions and fresh tomatoes 12.

Crab Cakes Salad
with mixed green, red onions, and tomatoes, with Dijon mustard aioli 14.

Lemon and Garlic Marinated Grilled Shrimp
with baby field greens, white beans,
asparagus and tomatoes in a lemon and oil emulsion 14 .

Spicy Fried Calamari
with cabbage, carrot, celery and red pepper salad 14.

Grilled Kalamata Chicken
over mixed greens, tomatoes
and feta cheese in a balsamic vinaigrette 13.

Grilled Wild King Salmon
mixed green, arugula, grapes, tomatoes, shallot vinaigrette 18.

E N T R E E S
Branzino Filet
over spaghetti vegetables with caramelized onion
& oven roasted tomatoes 18.

Grilled “Day Boat” Colossal Scallops”
with four beans, asparagus, tomato and lemon salad,
drizzled with Barbera Frantoia extra virgin olive oil 19.

“Fagri” Greek Pink Snapper
pea shoots, roasted shallots & peppers mélange 20.

Grilled Steak-Frites
(8 oz Certified Angus Beef Skirt)
shoe string fries, salsa verde 19.

Pork Souvlaki
with grilled pita bread, tzatziki sauce, and french fries 16.

Fresh Linguine with Clams
garlic, leeks, parsley, extra virgin olive oil
and white wine sauce 18.

Fresh Fettuccine
with Veal Ossobuco meat sauce 18.

Trenne Pasta
with grilled chicken and broccoli rabe 16.

Piergiorgio Nanni Executive Chef