whipped feta

with potato puree, roasted carrots and truffle sauce

Slow-Braised Lamb Shank

Steak Tacos

house-made stracciatella

greek village salad

marinated olives & feta

beef tenderloin kebab

muhammara

charred eggplant

smoky garlic hummus

classic hummus

Makarounas “En Arhi” Cabernet France

with Ritual Aperitif, Liquid Alchemist Strawberry, lemon, cardamom and ginger beer

Zero-proof At Last

with Akakies Sparkling, Stray Dog Gin, hibiscus honey and lemon

Phileo Spritz

Coconut Cream Shortcake

Lamb & Beef Kefta

$22 per person / hour; includes specialty cocktails

Premium Bar Package

$64.95 / person; served with house bread and gluten-free crackers

Mezze Feast Dinner

select two Sticky Date Cake, Lemon Meringue Bar, Chocolate Chocolate Cake

Dessert

Classic Bar Package

Lemon Meringue Bar

isot chili, chocolate sauce, whipped cream

Chocolate Chocolate Cake

$48.95 / person; served with local basmati rice; select three

Butcher & Kebabs

medjool date, whiskey caramel, whipped cream

Sticky Date Cake

Crumble the feta into medium pieces if not pre-crumbled. Softened cream cheese should be at room temperature to blend smoothly; if chilled, microwave for 8–10 seconds to soften slightly.

Prep the cheese

Place the crumbled feta, softened cream cheese, Greek yogurt, minced garlic, lemon zest, lemon juice, and honey (if using) into a food processor fitted with the S-blade.

Combine in food processor

Pulse the mixture in 10–15 second bursts, stopping to scrape down the sides with a rubber spatula between pulses so all solids incorporate evenly.

Pulse and scrape

With the processor running on low, stream in 2 tablespoons olive oil. Taste and add ground black pepper. If the mixture is too thick or grainy, add up to 1 tablespoon hot water, 1 teaspoon at a time, running briefly after each addition until the texture is glossy and spreadable but still holds shape.

Add oil, seasoning & adjust texture

Run the processor for a final 20–30 seconds until the spread is light, airy and smooth. Avoid over-processing, which can become too thin.

Final whip

Transfer the whipped feta to a shallow bowl or small serving plate and use the back of a spoon to create gentle swirls on the surface.

Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle smoked paprika or Aleppo pepper, and scatter chopped fresh herbs evenly.

Serve immediately with toasted pita, crostini, or vegetable crudités. Alternatively, cover and chill for up to 24 hours; bring to near room temperature (15–20 minutes) before serving to regain creaminess.

feta cheese, crumbled (preferably Greek-style)

cream cheese, softened

Greek yogurt (full-fat)

extra-virgin olive oil

fresh lemon juice

lemon zest

garlic, minced

honey or agave (optional, for balance)

ground black pepper

hot water (to loosen, if needed)

extra-virgin olive oil (for drizzling)

smoked paprika or Aleppo pepper

fresh herbs (chopped parsley, dill, or oregano)

toasted pita, crostini, or vegetable crudités

Pat lamb shanks dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dredge each shank in flour, shaking off excess.

Prepare and Season

Heat 3 tbs olive oil and 2 tbs unsalted butter in a large Dutch oven over medium-high heat until shimmering. Add shanks in batches without crowding and brown on all sides, about 6–8 minutes per batch. Transfer browned shanks to a plate and set aside.

Brown Shanks

Reduce heat to medium. Add chopped onion, carrot pieces (reserve separate carrots for roasting if desired), celery and smashed garlic to the pot. Cook, stirring, until vegetables are softened and beginning to brown, about 6–8 minutes. Stir in 2 tbs tomato paste and cook 2 minutes to caramelize.

Sauté Aromatics

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom. Bring to a simmer and reduce by half, about 4–6 minutes. Return lamb shanks to the pot. Add 4 cups beef or lamb stock, 4 thyme sprigs, 2 rosemary sprigs and 2 bay leaves. The liquid should come about two-thirds up the shanks—add up to 1/2 cup additional stock or water if needed.

Deglaze & Build Braise

Bring liquid to a gentle simmer, then cover and transfer to a 325°F (160°C) oven. Braise until shanks are very tender and falling from the bone, about 2.5–3 hours. Alternatively, continue to simmer gently on the stovetop partially covered for the same time. Check once after 90 minutes and baste the shanks with braising liquid.

Slow-Braise

Remove shanks to a tray and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a fat separator or saucepan, pressing on solids to extract flavor. Skim and discard excess fat. Reserve about 2 cups of strained liquid for the truffle sauce and reduce the rest if you want to concentrate flavor for serving.

Rest and Strain

Place peeled and cubed Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are very tender, about 15–20 minutes.

Drain potatoes well and return to the hot pot for 1 minute to dry off excess moisture. Pass potatoes through a ricer or mash very fine.

Warm 1 cup heavy cream and 1/4 cup whole milk with 4 tbs butter until butter melts (do not boil). Gradually add warm cream mixture to the riced potatoes, stirring until you reach a silky, smooth consistency. Adjust seasoning with 1 tsp salt and 1/4 tsp white or black pepper. Stir in 2 tbs grated Parmigiano-Reggiano if using. Keep warm until serving.

Preheat oven to 425°F (220°C). Toss 1 lb carrots with 2 tbs olive oil, 1 tbs honey or maple syrup, 3/4 tsp salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer.

Roast until tender and caramelized at edges, about 20–25 minutes, turning once halfway through. If using, toss with 1 tbs chopped fresh thyme leaves immediately after roasting.

Place the reserved 2 cups strained braising liquid into a medium saucepan over medium-high heat. Bring to a simmer and reduce gently until slightly thickened and concentrated, about 8–12 minutes (aim for roughly 1 to 1.25 cups). Taste and adjust seasoning.

Off the heat, whisk in 2 tbs cold cubed unsalted butter, one piece at a time, to create a glossy emulsion. Stir in 1 tsp black truffle oil and the optional 1/2 tbs grated or shaved truffle. Season to taste with salt and freshly ground pepper. Keep warm; do not boil once truffle oil is added.

Rewarm lamb shanks gently in the oven at 300°F (150°C) for 10 minutes if needed. Place a generous scoop of potato purée on each plate. Position a lamb shank leaning on the purée, and arrange 4–5 roasted carrots alongside.

Spoon warm truffle sauce over the lamb shank and around the purée. Finish with a sprinkle of chopped flat-leaf parsley and, if using, a touch of lemon zest to brighten. Serve immediately.

lamb shanks (bone-in)

kosher salt

freshly ground black pepper

all-purpose flour (for dusting)

olive oil

unsalted butter

yellow onion, large, roughly chopped

carrots, peeled and cut into 1" pieces

celery stalks, cut into 1" pieces

garlic cloves, smashed

tomato paste

dry red wine

beef or lamb stock

fresh thyme sprigs

fresh rosemary sprigs

bay leaves

Yukon Gold potatoes, peeled and cut into 1" cubes

heavy cream, warmed

whole milk, warmed

salt

white pepper or black pepper

finely grated Parmigiano-Reggiano (optional)

baby carrots or peeled small carrots

honey or maple syrup

fresh thyme leaves (optional)

braising liquid (strained, reduced)

unsalted butter, cold and cubed

black truffle oil

freshly grated black truffle or truffle shavings (optional)

salt (to taste)

freshly ground black pepper (to taste)

flat-leaf parsley, chopped

lemon zest (optional)

In a shallow dish or zip-top bag combine 2 tbs olive oil, 2 tbs fresh lime juice, minced garlic, ground cumin, smoked paprika, chili powder, kosher salt, and black pepper. Stir or shake to emulsify.

Prepare marinade

Place the flank steak in the dish or bag and coat thoroughly with the marinade. Massage for 1 minute, then refrigerate for at least 30 minutes and up to 4 hours. If short on time, 15 minutes at room temperature still improves flavor.

Marinate steak

Remove steak from refrigerator 20–30 minutes before cooking to take the chill off; pat dry with paper towels to ensure a good sear.

Bring to room temperature

Heat a heavy skillet or cast-iron pan over high heat until smoking just begins. Add a thin film of oil to the pan. Sear the steak 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), or longer for desired doneness. Avoid moving the steak while searing to get a good crust.

Cook steak

Transfer steak to a cutting board and loosely tent with foil. Rest 8–10 minutes. Slice thinly across the grain into bite-sized strips (about 1/4-inch thick).

Rest and slice

Warm a dry skillet or griddle over medium-high heat. Lightly brush each tortilla with a little vegetable oil (or use a dab of oil in the pan) and heat 20–30 seconds per side until pliable and slightly charred in spots. Keep tortillas warm wrapped in a clean towel or in a low oven (200°F / 95°C).

Warm tortillas

Place 2–3 slices of sliced steak on each warmed tortilla. Top with a pinch of diced white onion, chopped cilantro, a spoonful of salsa verde, and a sprinkle of queso fresco. Add pickled jalapeños or hot sauce if desired. Serve immediately with lime wedges for squeezing over the tacos.

Assemble tacos

While the steak rests, dice the onion finely and chop the cilantro. Crumble the queso. Arrange salsa, lime wedges, and any optional pickles or hot sauce in small bowls for serving so guests can customize.

Prep toppings

Taste and adjust: squeeze a lime wedge over a finished taco and, if needed, add more salt, salsa, or hot sauce to balance flavors.

flank steak (or skirt steak)

lime juice (fresh)

garlic cloves (minced)

ground cumin

smoked paprika

chili powder

black pepper (freshly ground)

corn tortillas

vegetable oil (for warming/char)

white onion (finely diced)

fresh cilantro (chopped)

lime wedges

salsa verde (ready-made or homemade)

crumbled queso fresco or cotija

pickled jalapeños (optional)

hot sauce (optional)

In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, 1 tablespoon granulated sugar, and 1 teaspoon salt. Warm the mixture over medium heat until it is steaming and small bubbles form at the edge (about 175°F / 80°C), stirring occasionally to dissolve the sugar. Do not boil.

Heat dairy

In a medium bowl, whisk together 4 egg yolks and 1 whole egg until smooth. Slowly ladle about 1/3 cup of the hot milk mixture into the eggs while whisking constantly to temper them (this prevents curdling). Continue adding another 1/3 cup in a steady stream while whisking.

Temper eggs

Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, stirring constantly. Cook over low to medium-low heat, stirring and scraping the bottom with a wooden spoon, until the custard thickens slightly and coats the back of the spoon (about 5–8 minutes, 170–175°F / 77–80°C). Remove from heat and strain through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Cool to room temperature, then cover and chill in the refrigerator for at least 1 hour to develop flavor and set lightly.

Finish custard

If using fresh whole-milk mozzarella (recommended for authentic stracciatella), drain and pat it dry. Tear the mozzarella into small pieces and use your fingers to pull and shred it into thin, ribbon-like strands (stracciatella). If your mozzarella is in a large ball, repeatedly stretch and shred it to create fine ribbons. If using low-moisture mozzarella, shred finely with a grater.

Prepare mozzarella

In a small skillet over low heat, melt 1 tablespoon unsalted butter until foaming. Add the shredded mozzarella and gently warm for 30–60 seconds, tossing just to soften — do not melt into a single mass. Sprinkle 1 teaspoon fine sea salt over the cheese and gently toss. Warming helps make the strands pliable and enhances mouthfeel; skip warming if you prefer completely fresh, cool stracciatella.

Warm & season (optional)

Transfer the prepared stracciatella to a bowl and cool briefly (5–10 minutes) so it is slightly chilled but tender. Keep refrigerated until ready to serve.

Chill

Place a generous scoop (about 3/4 to 1 cup) of the chilled base custard into a shallow serving bowl or on a plate. Top with 3–4 ounces of the prepared stracciatella ribbons, distributing them evenly over the custard.

Assemble

Drizzle about 1 teaspoon extra virgin olive oil over the top, scatter fresh basil leaves, and finish with 1 teaspoon freshly cracked black pepper. Serve immediately with grilled bread, crostini, or as desired.

Garnish and serve

Store leftover stracciatella (unmixed components) separately: custard in an airtight container in the refrigerator for up to 2 days; prepared stracciatella in a covered container for up to 24 hours. Combine just before serving to preserve texture.

Storage

whole milk

heavy cream

granulated sugar

egg yolks

whole egg

fresh whole milk mozzarella (or low-moisture mozzarella if making by melting)

fine sea salt

fresh basil leaves (for garnish)

extra virgin olive oil (light drizzle)

freshly cracked black pepper

Wash all produce. Core tomatoes and cut into large wedges (about 6 wedges per tomato). Peel the cucumber if desired and slice lengthwise then cut into 1/2-inch thick half-moons. Trim stem and seeds from the green bell pepper, then cut into 1/2-inch strips. Peel the red onion, halve it pole to pole, then thinly slice into half-moons. Place prepared vegetables in a large shallow salad bowl.

Prepare vegetables

Add the Kalamata olives to the bowl. Break the feta cheese into large rough chunks with your hands (or cut into 1/2-inch cubes) and place on top of the salad. Sprinkle the chopped fresh parsley, dried oregano, coarse sea salt, and freshly ground black pepper over the vegetables and feta.

Add olives and feta

Hold off on tossing until dressing is added. Let the assembled salad rest at room temperature while you finish the dressing for 5 minutes to let flavors relax.

Toss and rest

In a small bowl or jar, finely mince the garlic clove (or grate on a microplane). Add the red wine vinegar, fresh lemon juice, Dijon mustard, and honey if using. Whisk briefly to combine. Slowly drizzle in the extra-virgin olive oil while whisking constantly to emulsify the dressing. Taste and adjust seasoning — add up to an additional 1/4 tsp salt or a pinch more black pepper if desired.

Pour the dressing evenly over the salad just before serving. Using two large spoons, gently toss the salad to coat vegetables and distribute feta and olives, taking care to keep some larger feta pieces intact for presentation.

Serve immediately at room temperature. If not serving right away, cover and refrigerate for up to 1 hour; bring back to room temperature before serving to restore flavor.

ripe tomatoes

English cucumber

red onion

green bell pepper

Kalamata olives

feta cheese (block)

fresh parsley

dried oregano

coarse sea salt

red wine vinegar

garlic

Dijon mustard

honey (optional)

Rinse the mixed olives briefly under cool water and drain well. Pat the feta block dry with paper towels and cut into approximately 3/4-inch cubes. Thinly slice the garlic cloves. Zest the lemon, then cut and reserve the lemon for juice. If using orange peel, cut into 2–3 thin strips (avoid the white pith).

Prepare ingredients

In a small saucepan over low heat, warm the olive oil until it is just warm to the touch (do not let it simmer). Add the sliced garlic and warm for 1–2 minutes to soften and infuse the oil — do not brown. Remove from heat and stir in the smoked paprika, dried chili flakes, and whole black peppercorns; let sit for 2 minutes to bloom the spices.

Whipped Feta

Slow-braised Lamb Shank

Steak Tacos

House-made Stracciatella

Greek Village Salad

Marinated Olives & Feta

Beef Tenderloin Kebab

Muhammara

Charred Eggplant

Smoky Garlic Hummus

Classic Hummus

Makarounas “en Arhi” Cabernet France