Menu

Classic Selection of Dips, Babagaonoush, Tzatziki, and Hummus Served with Warm Pita Bread and Dill Chips

Spirals Cut served with Tzatziki

Greek Cheese Baked in Casserole with Olive Oil Lemon

Truffle Burrata with Fig and Balsamic Glaze

Herb Salad with Marcona Almonds and a Light Sherry Vinegar

Heirloom Tomatoes, Cucumbers, Onions, Bell Peppers, Feta White Balsamic Vinaigrette

Crisp lettuce, Avocado, Red Onion Scallion, with a  Light Blue Cheese Dressing

Goat Cheese and Frisee and Mustard Green Mix Balsamic and Sherry Vinegar

Extra Large Prawns White Wine Garlic Arbol Sauce

Over Organic Black Lentils, Tzatziki

Sea Bass Filet with Lemon Caper Baby Cherry Tomatoes

Seared with a Lemon Butter Sauce Califlower Puree

Tender and Cut with Arugula, Garlic and Olive Oil

10 Ounce Center Cut Prime Filet

20 Ounce Prime Dry-Aged Beef Strip Loin

Basmati Rice, Lentils, Zucchini, Tomato, Feta, Cilantro Tahini

Roasted then Raked with Light Bechamel Sauce

Roasted Potatoes with Rosemary and Olive Oil Lemon