Selected Plates
Vegetarian · Seasonal · Mediterranean
Grilled Halloumi
Golden-seared halloumi cheese paired with crisp cucumbers, heirloom tomatoes, and a bright lemon-oregano vinaigrette.
Eggplant Moussaka
Layers of roasted eggplant and a rich lentil ragu, topped with a velvety, hand-whisked nutmeg béchamel sauce.
Chickpea Stew
A slow-simmered aromatic pot of organic chickpeas, fresh spinach, and preserved lemon, served with warm pita.
Spanakopita
Hand-folded phyllo pastry pockets bursting with local spinach, tangy Greek feta, and fresh dill, baked until crisp.
Mushroom Risotto
Creamy arborio rice infused with the earthy depth of foraged mushrooms, finished with cold-pressed olive oil.
Zucchini Fritters
Traditional Kolokithokeftedes made with shredded zucchini and mint, served with cool cucumber tzatziki.
Truffle Hummus
A sophisticated blend of smooth chickpeas and tahini drizzled with white truffle oil and toasted pine nuts.
Roasted Cauliflower
A whole-roasted head rubbed with Mediterranean spices, served on a bed of warm tahini and pomegranate seeds.