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dinner

first course
Horiatiki authentic greek peasant salad of tomato, cucumber & onion with dodonis feta
Arugula baby arugula with graviera cheese, beets, walnuts and honey oregano dressing
Saganaki whole shrimp, baby clams and mussels slowly baked in a fresh tomato, feta and robola wine sauce
Colossal Crabmeat Salad with frisee, arugula and truffle vinaigrette
Maine Diver Scallops wrapped in kataifi with sheep’s milk butter and kalamata balsamic reduction
Calamari stuffed with dodonis feta, fresh oregano & pine nuts
Portuguese Octapodi grilled with micro organic greens, olive oil and red wine vinaigrette
Lamb Shank Ravioli in an agiorgitiko wine sauce
Raw Tuna thinly sliced with ouzo and extra virgin olive oil infused fennel and asparagus
Bakalao cod croquettes with garlic-almond mousse over sliced roasted beets
Dolmas grape leaves stuffed with veal and rice in avgolemono sauce
Zucchini & Eggplant Chips fried zucchini and eggplant with tzatziki sauce and saganaki graviera cheese
Chilled Shellfish Piato (for 2) / (for 4) kumamoto oysters, head-on shrimp, mussels and lobster
Tartare Trio royal dorado, salmon and lavraki with taramosalata, tzatziki and garlic almond mousse
Alaskan King Crab Leg
main course
Turbot Fillet pan seared dory over artichokes and leeks in a fresh herb fricasse
Hawaiian Lemon Snapper Fillet grilled with trahana and asparagus
Seafood Thalassina orzo with diver scallops, gulf shrimp and prince edward island mussels
Filet Mignon grilled and served with roman beans, fingerling potatoes, and rosemary scented oyster mushrooms in a demi glaze sauce
Lamb Shank slowly braised in a st. george wine sauce
artisanal cheeses
Selection of Three
Metsovoni
Manouri
Feta-dodonis
Graviera
Kefalotiri
Kefalograviera
Kaseri
Haloumi
Feta-barrel Aged
vegetables
Steamed Wild Greens
Broccoli Rabe
Asparagus
Mushroom Risotto
Haricot Vert
Thalassa Lemon Potatoes
desserts
Toasted Greek Almond & Walnut Baklava
Galaktoboureko citrus custard
Layered in Filo & Drizzled with honey
Molten Chocolate Cake
Thick Sheep’s Milk Yogurt with toasted walnuts & an assortment of spoon sweets
Bougatsa custard cream layered in flaky filo served with greek coffee ice cream
Greek Yogurt Cake with fig preserve
Ekmek kataifi & creme with pistachios wrapped in valhrona chocolate
Pasta Flora warm greek apricot tart
Valrhona Chocolate Crepes with rice pudding and fresh berries
A Selection of Fresh Fruit
cheese & wine pairing
A Selection of Artisanal Greek Cheeses Paired With Two Hellenic Dessert Wines

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