All signature Aegean dips: tzatziki, roasted eggplant, hummus, whipped feta, dolmas, warm sourdough pita & crisp endive.
Chef's SignatureSlow-roasted minced lamb, Antep chili crunch, pickled sumac red onion, fresh garden cilantro on wood-fired dough.
Greek sheep yogurt, wild fennel pollen, baby sorrel, Persian cucumber, extra virgin cold-pressed olive oil.
Aged sheep's milk feta, smoked chili oil, dried wild mountain basil, toasted sesame.
Charred Mediterranean octopus, Antep chili-tomato spice, sweet kumquat spoon preserve, mountain herbs.
Michelin AcclaimSustainably sourced tuna, black & white sesame condiment, pickled Fresno chili, lemon confit.
Ripe hothouse tomatoes, baby cucumbers, red onion, citrus-marinated feta block, Kalamata olives, dried oregano.
Local Montauk squid, herbaceous chermoula, broken gigante beans, barley rusks.
Aegean sea bass, roasted vegetable mosaic, pecan muhammara, lemon-herb emulsion.
Guest FavoriteColorado lamb chops marinated in Chios mastic, crispy boregi, housemade spiced lamb sausage, black sesame.
Braised beef short rib, chickpea revithada, black trumpet mushrooms, parsley-shallot crumble.
Layers of roasted eggplant, potato textures, savory spiced tomato sauce, light bechamel gratin.