SAGANAKI

(serves two to four people) THE GREEK SPREADS, PITA, AND CRUDITÉ

MILOS SPECIAL

Deep Sea Bay of Fundy lobster pasta Athenian-style

ASTAKO-MAKARONADA

Sashimi – lime zest and juice, red and green chili, breakfast radish, micro herbs

MAGIATIKO, Mediterranean hunter fish

PIAZZI BEANS

Sashimi – lemon juice, lemon zest, thyme, extra virgin olive oil

LAVRAKI

DEEP SEA OF NOVA SCOTIA, Lobster Athenian pasta in a light house-made tomato sauce (additional $45)

LOBSTER PASTA

Choice of 3 scoops. Today's selection of homemade ice cream or sorbet

ICE CREAM OR SORBET

Sashimi – yuzu kosho, dill, extra virgin olive oil

TUNA, Bluefin

Sashimi or Tartare - fresno chili, shallot, basil

SALMON, Hiddenfjord

STEAMED VEGETABLES

GRILLED PEPPERS

For 2 or 4 persons. Served with sour cherry spoon sweet

SELECTION OF GREEK CHEESES

Our own strained yoghurt with today's selection of spoon sweets

YOGHURT WITH SPOON SWEETS

Dark chocolate tart served with whipped cream

PERFETTA

Our own strained yoghurt with thyme honey from Kythira

YOGHURT WITH HONEY

CHEESECAKE

ATHENIAN ASTAKOMAKARONADA

SEASONAL FRESH FRUIT

Our own strained yoghurt with today’s selection of spoon sweets

GREEK YOGHURT MARTINI

Walnut cake scented with orange and spices

KARIDOPITA

Grilled spring lamb chops, served with hand - cut fries

LAMB CHOPS (£10 supplement)

Carnaroli risotto with shiitake and oyster mushrooms

MUSHROOM RISOTTO

Grilled Mediterranean Sea Bream, served with steamed vegetables

DORADE ROYALE

saganaki kasseri naxos - Aged Cheese Appetizer

Slice the aged kasseri into 4 thick slabs, about 2 ounces (55–60 g) each and roughly 3/4–1 inch thick. Pat dry with paper towels to remove surface moisture — this helps prevent excessive oil splatter and reduces melting through the coating.

Prepare the kasseri

In a shallow dish combine the flour, cornstarch, and kosher salt. In a second shallow bowl whisk the egg with 2 tablespoons cold water until smooth. Season the egg mixture with the black pepper.

Set up coating station

Dredge each kasseri slab first in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl, then return to the flour mixture for a second light dredge. For an extra-secure seal, press the flour onto the edges so the cheese is fully encased. Place coated pieces on a parchment-lined tray and refrigerate for 15 minutes — chilling firms the coating and reduces leakage during frying.

Coat the cheese

In a heavy skillet (preferably cast-iron) place 1/2 cup olive oil and warm over medium-high heat until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–40 seconds. There should be enough oil to shallow-fry and come about 1/4 inch up the sides of the cheese pieces.

Heat oil

Working in a single layer (do not crowd), carefully add the chilled, coated kasseri to the hot oil. Fry 1–1.5 minutes per side until the coating is deeply golden and crisp. Use a thin spatula to flip gently. If the cheese begins to leak, reduce heat slightly. Transfer fried pieces to a wire rack or paper towel-lined plate to drain briefly.

Fry the kasseri

If using butter, reduce heat to low, add 1 tablespoon unsalted butter to the pan and tilt the skillet to pool the foaming fat. Spoon the melted butter/olive oil over each fried cheese briefly to glaze and add richness (about 15–20 seconds).

Finish and baste

Plate each piece of saganaki hot. Cut the lemon into wedges and squeeze over the cheese immediately before eating. Sprinkle with chopped fresh oregano or parsley if desired. Serve right away while the interior is soft and the crust is crisp.

Safety note: this dish is best eaten immediately. Use caution — the interior will be very hot and melty.

Aged kasseri cheese

All-purpose flour

Cornstarch

Cold water

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil (for frying)

Unsalted butter (optional, for finishing)

Lemon

Fresh oregano or parsley (optional)

Grate 1/2 cup cucumber and squeeze out excess moisture in a clean towel. In a bowl, combine 1 cup plain Greek yogurt, the grated cucumber, 1 tablespoon chopped fresh dill, 1 small garlic clove minced, 1 tablespoon lemon juice, 1/2 teaspoon sea salt and 1/4 teaspoon cracked black pepper. Stir until smooth, adjust seasoning to taste. Chill for at least 20 minutes to let flavors meld.

Tzatziki (if making from scratch)

If using store-bought hummus, transfer 1 cup to a serving bowl. Drizzle with 1 teaspoon olive oil, a pinch of paprika or sumac if desired, and scatter 1 tablespoon toasted pine nuts on top (optional).

Hummus (assembly)

If using store-bought melitzanosalata, transfer 1 cup to a serving bowl. If making quickly: roast one medium eggplant over a gas flame or in a 425°F (220°C) oven until skin chars and flesh collapses (about 25–30 minutes). Cool, scoop flesh into a bowl and mash with 1 minced garlic clove, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/4 teaspoon sea salt and 1/4 teaspoon cracked black pepper. Adjust seasoning and transfer to serving bowl.

Melitzanosalata (quick smoky eggplant dip)

Preheat oven to 350°F (175°C). Lightly brush each pita wedge with olive oil on both sides. Arrange wedges in a single layer on a baking sheet and warm in the oven for 5–8 minutes until pliable and slightly crisp at the edges. Alternatively, warm on a skillet for 1–2 minutes per side. Keep covered in a clean kitchen towel to retain softness until serving.

Wash and dry all vegetables. Slice the cucumber into long sticks, halve the cherry tomatoes, slice the red pepper into strips, and prepare baby carrots or carrot sticks. Arrange the cucumber, carrots, tomatoes, red pepper and 1 cup pitted Kalamata olives on a serving platter in separate piles or loosely grouped for color contrast.

Place the three spreads (tzatziki, hummus, melitzanosalata) in separate shallow bowls on the platter. Drizzle each spread with a little extra-virgin olive oil (about 1 teaspoon each). Sprinkle the tzatziki with the remaining chopped dill, dust hummus with a pinch of smoked paprika or sumac if desired, and finish melitzanosalata with a sprinkle of dried oregano. Scatter the toasted pine nuts over hummus if using. Add lemon wedges around the platter. Finish with a light dusting of sea salt and cracked black pepper over the vegetables, to taste.

Serve immediately while pita is warm. For 2–4 people, expect this to be an appetizer or shared plate. Leftover spreads may be refrigerated in airtight containers for up to 3 days.

Tzatziki (Greek yogurt cucumber dip)

Hummus

Melitzanosalata (smoky roasted eggplant dip)

Warm pita bread (6-inch rounds), cut into wedges

Extra-virgin olive oil for brushing

English cucumber, sliced into sticks

Baby carrots or carrot sticks

Cherry tomatoes, halved

Red bell pepper, sliced into strips

Kalamata olives, pitted

Fresh dill, chopped (for tzatziki)

Lemon wedges

Dried oregano

Cracked black pepper

Sea salt

Toasted pine nuts (optional)

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add the dried spaghetti or bucatini and cook until just shy of al dente (about 8–9 minutes for dried spaghetti; follow package and subtract 1 minute). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Boil pasta

If using raw shells to make a quick shell stock: heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add lobster or shrimp shells and sauté briefly until fragrant, 2–3 minutes. Add 1 cup water and 1/2 cup dry white wine (or the 1 cup fish/shellfish stock in ingredients), bring to a simmer, and reduce by about a third, 6–8 minutes. Strain and reserve the liquid as lobster stock. If you already have fish or shellfish stock, warm it and reserve.

If your Bay of Fundy lobster meat is cold, remove from shell and cut into 1–1½-inch chunks. Pat dry and refrigerate until ready to warm in sauce.

Heat 3 tablespoons extra-virgin olive oil and 1 tablespoon butter in a large, wide sauté pan or shallow skillet over medium heat until butter foams.

Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Do not brown; lower heat if necessary.

Add the minced garlic and cook until fragrant, about 30–45 seconds.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor.

Pour in 1 cup dry white wine to deglaze the pan, scraping any browned bits. Simmer until the wine is reduced by half, about 3–4 minutes.

Add the crushed tomatoes (14 oz) and 1 cup reserved lobster/fish stock. Stir to combine, then add red pepper flakes, dried oregano, sea salt, and black pepper. Bring to a gentle simmer and cook, uncovered, 8–10 minutes to meld flavors and slightly reduce the sauce.

Stir in the pitted, halved Kalamata olives and rinsed capers and cook 2–3 minutes just to heat and distribute them through the sauce.

Taste the sauce and adjust seasoning. Add 1 tablespoon fresh lemon juice to brighten the sauce and 1 teaspoon lemon zest if desired.

Fold in chopped fresh dill and parsley, reserving a little parsley for garnish.

Add the lobster meat to the sauce and gently warm through for 1–2 minutes (do not overcook, as lobster will become tough). If the sauce looks too thick, add up to 1/2 cup reserved pasta water a little at a time to loosen it to a silky consistency.

Add the drained pasta directly to the sauce pan (or return sauce to a large bowl and add pasta). Toss gently with tongs or two forks to coat the pasta in sauce. If needed, add a splash more reserved pasta water to achieve a glossy, clingy sauce—about 2–4 tablespoons.

Drizzle 1 teaspoon extra-virgin olive oil over the finished pasta, sprinkle the grated kefalotyri or Parmesan if using, and toss once more to combine.

Divide among warmed plates. Garnish with the remaining chopped parsley and an extra pinch of lemon zest. Serve immediately with lemon wedges on the side.

dried spaghetti or bucatini

coarse salt for pasta water

reserved pasta cooking water

cooked Bay of Fundy lobster meat (picked from tails and claws)

fresh lobster shells or shrimp shells (optional, for stock)

fish or shellfish stock (if not making shell stock)

extra-virgin olive oil

unsalted butter

yellow onion, finely chopped

garlic cloves, minced

ripe plum (San Marzano-style) tomatoes, crushed (canned) or peeled fresh, chopped

tomato paste

dry white wine (Greek assyrtiko or any dry white)

Kalamata olives, pitted and halved

capers, rinsed

red pepper flakes

dried oregano

fresh lemon juice

fresh dill, chopped

fresh flat-leaf parsley, chopped

sea salt

freshly ground black pepper

extra-virgin olive oil (finish)

fresh lemon zest

grated kefalotyri or Parmesan (optional)

Keep the fish cold. Pat dry with paper towel. Using a very sharp knife, trim away skin and any sinew. Slice the fish into 3–4 mm (thin sashimi) slices or small cubes, depending on presentation, and arrange the pieces in a single layer on a chilled plate.

Prepare fish

Zest one lime finely over the arranged fish, then squeeze the juice of both limes evenly over the fish pieces. Let the citrus contact the fish for 2–3 minutes to lightly 'cook' the surface and infuse flavor. Sprinkle the sea salt evenly over the fish.

Dress with lime

Prepare chilies: remove stems and, if desired, some seeds for less heat. Very thinly slice the red and green chilies into rings or bias slices. Scatter the sliced chilies evenly over the lime-dressed fish so every bite has some heat.

Season: Drizzle the extra-virgin olive oil in a thin stream over the fish and chilies. Grind fresh black pepper over the top. If you want a touch of sweetness to temper the heat and acidity, whisk the honey or agave into a teaspoon of lime juice and drizzle sparingly over the fish (about 1/2 tsp total).

Prepare radishes: rinse the sliced radishes in cold water for 10–15 seconds to remove any dust and to slightly crisp them, then drain well and pat dry. If you prefer milder radish bite, soak slices in the 1/4 cup cold water for 2–3 minutes, then drain thoroughly before using.

Assemble garnishes: Scatter the thinly sliced radishes and optional red onion lightly over and around the fish for crunch and color. Finish by placing micro herbs on top — a small pinch per piece or a loose tuft in the center of the plate for an elegant look.

Final adjustments: Taste one piece and adjust seasoning if needed — a tiny pinch more sea salt or an additional quick squeeze of lime. Serve immediately so the fish remains cool and the textures are crisp.

Plating suggestion: Serve on a chilled shallow dish. Offer an extra lime wedge at the side for diners who want more acidity. The dish is best enjoyed immediately as a refreshing sashimi-style starter.

very fresh firm white fish (sashimi-grade, e.g., sea bass, snapper, or grouper)

fresh limes (for zest and juice)

red Thai chili (thinly sliced, seeds optional)

green chili (e.g., Serrano or green Thai, thinly sliced)

fresh black pepper

breakfast radishes (thinly sliced into rounds or matchsticks)

micro herbs (mix of micro cilantro, micro basil, or micro arugula)

thinly sliced red onion (optional, for texture)

cold water (for quick radish rinse)

honey or agave (optional, to balance heat)

extra lime wedges (to serve)

Rinse the dried beans under cold water and remove any debris. Place beans in a large bowl and cover with cold water by at least 2 inches (about 4 cups). Soak 6–8 hours or overnight. For a quick method, cover beans with 4 cups water in a pot, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour, then drain.

Soak the beans

Drain soaked beans and transfer to a large heavy pot. Add 2 cups stock and 4 cups water (adjust to keep beans covered by about 1–2 inches). Add 1 bay leaf. Bring to a gentle simmer over medium-low heat, partially covered, and cook until tender but not falling apart, 45–60 minutes (time will vary by bean age). Skim any foam that forms. When beans are tender, remove bay leaf and reserve cooking liquid. Drain beans, reserving 1–1.5 cups of the cooking liquid to adjust final consistency.

Cook the beans

While beans cook, heat 3 tbs extra-virgin olive oil in a wide sauté pan or shallow Dutch oven over medium heat. Add diced onion, carrot, and celery. Cook, stirring occasionally, until softened and translucent, 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant, being careful not to brown the garlic.

Sweat the vegetables

Stir in the diced tomato, chopped parsley (reserve a small pinch for garnish), chopped rosemary (or dried), oregano, and red pepper flakes if using. Cook, stirring, for 3–4 minutes until tomatoes begin to break down and the mixture is fragrant.

Add tomatoes and herbs

Add the cooked drained beans to the sautéed vegetable mixture. Pour in 1 cup of the reserved bean cooking liquid and the remaining 1 cup of stock (or adjust liquid so beans are just covered). Season with 1 tsp salt and 1/4 tsp black pepper (reserve remaining salt to adjust at end). Bring to a gentle simmer, then reduce heat to low and cook uncovered for 10–15 minutes, stirring occasionally so some beans break down slightly and the sauce thickens to a stew-like consistency. If mixture becomes too thick, add more reserved bean liquid, water, or stock 2 tbs at a time to reach desired consistency.

Taste and adjust seasoning, adding the remaining 1/2 tsp salt and up to 1/4 tsp black pepper if needed. For brightness, stir in 1 tbs fresh lemon juice. If using, stir in grated Pecorino or Parmesan until melted and integrated.

Finish with 1 tsp extra-virgin olive oil drizzled over the beans and sprinkle reserved chopped parsley. Serve Piazzi Beans warm, with crusty bread, polenta, or as a side to roasted meats. Leftovers keep in the refrigerator for up to 4 days; reheat gently, adding a splash of water or stock if needed.

dried cannellini beans (or great northern or navy beans)

water (for soaking and cooking)

chicken stock or vegetable stock

yellow onion, finely diced

garlic, minced

carrot, finely diced

celery stalk, finely diced

fresh tomato, peeled and diced (or canned diced tomatoes, drained)

fresh parsley, chopped

bay leaf

fresh rosemary, finely chopped (or 1 tsp dried)

crushed red pepper flakes (optional)

fine sea salt

grated Pecorino Romano or Parmesan cheese (optional)

extra-virgin olive oil (for finishing)

Keep the lavraki well chilled until ready. Using a very sharp knife, slice the fillets into 3–4 mm (about 1/8–3/16 in) thin slices across the grain. Arrange slices in a single layer on a chilled serving plate, leaving a little space between pieces.

In a small bowl, combine the fresh lemon juice, lemon zest, chopped thyme leaves, and a pinch of the fine sea salt. Whisk briefly to marry the flavors.

Seasoning mixture

Drizzle the extra virgin olive oil evenly over the arranged fish slices (about 4 tbs total). Then spoon or lightly drizzle the lemon-thyme mixture over the slices so each piece gets some citrus and herb. Use about two-thirds of the lemon mixture initially; reserve the rest to adjust seasoning after tasting.

Dress the sashimi

Sprinkle the remaining salt and the freshly ground black pepper gently and evenly over the fish. Let the dressed sashimi rest at cool room temperature for 2–3 minutes (no longer than 10 minutes) to allow the lemon to lightly 'cook' the surface and for flavors to meld.

Season and rest

Taste one slice; if you want brighter citrus, spoon the reserved lemon mixture over the portions. Arrange optional lemon slices or segments and scatter microgreens or spring onion over the top for color and texture.

Adjust and garnish

Serve immediately as an appetizer. Provide small plates and, if desired, crusty bread or steamed rice on the side. Leftovers should be refrigerated and consumed within 24 hours, though sashimi is best eaten fresh.

Serve

fresh lavraki (European sea bass) fillets, skin removed

lemon zest

fresh thyme leaves, chopped

extra virgin olive oil

sea salt (fine)

optional: microgreens or thinly sliced spring onion for garnish

optional: thin lemon slices or segments

Bring a large pot of water to a rolling boil and add 1 tbsp salt. Add linguine and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Saganaki

Milos Special

Astako-makaronada

Magiatiko, Mediterranean Hunter Fish

Piazzi Beans

Lavraki

Lobster Pasta

Ice Cream Or Sorbet

Tuna, Bluefin

Salmon, Hiddenfjord

Steamed Vegetables

Grilled Peppers

Selection Of Greek Cheeses

Yoghurt With Spoon Sweets

Perfetta

Yoghurt With Honey

Cheesecake

Athenian Astakomakaronada

Seasonal Fresh Fruit

Greek Yoghurt Martini

Karidopita

Lamb Chops (£10 Supplement)

Mushroom Risotto

Dorade Royale