haloumi cheese, olive oil, oregano, flambéed brandy, pita bread

Saganaki

Beef Tenderloin

Bread Service

Roman Meatballs

Beef Short Ribs

fried potatoes, provolone, prosciutto, Cayenne pepper, scallion cream

Croquettas

spicy citrus juice, avocado, mango, red onion, cilantro

Yellowfin Tuna Ceviche

shrimp, cream, tomato paste, cayenne pepper

Spicy Shrimp Bisque

French Onion

roasted, balsamic, brown butter, pine nuts, parmesan

Brussels Sprouts

crostini, crème fraiche, capers, minced onions

Smoked Salmon Carpaccio

Shrimp and Chorizo

fried potatoes, olives, capers, tomatoes, parmesan, chipotle aioli

Patatas Bravas

portobello filled, parmesan, onions, thyme, crème fraiche, béarnaise sauce

Puff Pastry

Dates

walnut pesto, tomatoes, balsamic vinaigrette

Mozzarella Burrata

Petite-rack Lamb

iceberg, kalamatas, feta, red onions, tomatoes, cucumbers, pepperoncini’s, lemon caper vinaigrette

Greek

please ask your server about today’s selection

Cheese Plate

traditional hummus, roasted red pepper hummus, black olive tapenade, pita bread

Trio

mixed greens, creamy parmesan dressing, toasted pine nuts

Avocado and Pear

French style, Gruyere cheese, prosciutto, lemon-caper vinaigrette

Green Beans

cheddar jack cheese, peach pineapple salsa, mango, cilantro

Miniature Quesadillas

shaved tenderloin, capers, red onions, parmesan crumble, smoked sea salt, truffle oil, micro-cilantro

Beef Carpaccio

Slice the haloumi cheese into 1 cm thick slices.

Prepare the Cheese

In a frying pan, heat the olive oil over medium heat until hot.

Heat the Pan

Add the haloumi slices to the pan and cook for about 2-3 minutes on each side until golden brown and crispy.

Cook the Haloumi

Sprinkle dried oregano over the cooked haloumi slices while in the pan.

Add Oregano

Carefully add the brandy to the pan and use a long lighter to ignite it. Allow the flames to subside as the alcohol burns off.

Flambé the Brandy

Remove the pan from heat and serve the saganaki with warm pita bread on the side.

Serve

Haloumi cheese

Olive oil

Dried oregano

Brandy

Pita bread

In a small bowl, mix together the softened unsalted butter and bleu cheese until well combined. Stir in chopped parsley and season with salt and pepper to taste. Set aside.

Prepare the Bleu Cheese Butter

Remove the beef tenderloin from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat the oven to 400°F (200°C).

Prepare the Beef Tenderloin

Pat the beef tenderloin dry with paper towels. Season generously with salt and black pepper on all sides.

Season the Beef

In a large oven-safe skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the beef tenderloin and sear it for about 3-4 minutes on each side, or until a nice brown crust forms.

Sear the Beef

Transfer the skillet to the preheated oven and roast the beef tenderloin for about 15-20 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).

Roast in the Oven

Remove the skillet from the oven and let the beef tenderloin rest for 10 minutes before slicing. Serve topped with the bleu cheese butter.

Rest and Serve

Salt

Black Pepper

Olive Oil

Bleu Cheese

Unsalted Butter

Fresh Parsley

In a large bowl, dissolve the sugar and yeast in warm water. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

Add olive oil, salt, and gradually mix in the flour until a dough forms.

Mix Dough

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

Knead Dough

Place the dough into a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

Preheat the oven to 475°F (245°C). Divide the dough into small balls, roll them out into circles about 1/4 inch thick.

Shape Pita

Place the circles on a baking sheet and bake for 5-7 minutes until puffed and lightly browned.

Bake Pita

In a large bowl, combine the sourdough starter, warm water, and salt. Mix well.

Combine Ingredients

Gradually add the flour until a dough forms. Knead for about 10 minutes until the dough is smooth.

Shape the dough into a ball, place it in a greased bowl, cover, and let it rise for 4-6 hours or until doubled.

Preheat the oven to 400°F (200°C). Punch down the dough and divide it into equal portions. Shape them into rolls.

Shape Rolls

Place the rolls on a baking sheet and let them rise for another hour.

Second Rise

Bake for 20-25 minutes until golden brown and hollow sounding when tapped.

Bake Rolls

All-purpose flour

Warm water

Active dry yeast

Sugar

Active sourdough starter

In a large bowl, combine ground beef, ground pork, bread crumbs, grated parmesan, chopped parsley, minced garlic, egg, salt, and black pepper. Mix until well combined.

Prepare the Meatball Mixture

Using your hands, form the mixture into meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Form the Meatballs

Preheat your oven to 375°F (190°C). Bake the meatballs for 25-30 minutes or until they are cooked through and browned on the outside.

Bake the Meatballs

While the meatballs are baking, cook the angel hair pasta according to package instructions. Drain and set aside.

Prepare Angel Hair Pasta

In a saucepan, heat your favorite marinara sauce over medium heat until warmed through.

Heat Marinara Sauce

Once the meatballs are ready, serve them over the angel hair pasta and top with the heated marinara sauce.

ground beef

ground pork

bread crumbs

parmesan cheese, grated

fresh parsley, chopped

garlic, minced

salt

black pepper

Preheat your oven to 300°F (150°C). Season the beef short ribs with salt and black pepper.

Prepare the Short Ribs

In a saucepan, combine the hoisin sauce, cherry preserves, and orange juice. Cook over medium heat until the mixture thickens, about 10 minutes.

Make the Glaze

Place the seasoned short ribs in a roasting pan and brush them with the glaze. Cover with foil and braise in the oven for about 2.5 to 3 hours, until the meat is tender.

Braise the Ribs

In a large bowl, mix together the shredded cabbage, grated carrots, chopped green onions, sesame oil, rice vinegar, miso paste, and grated ginger. Toss well to combine.

Prepare the Slaw

Remove the foil from the ribs for the last 30 minutes of cooking to allow the glaze to caramelize.

Finish the Ribs

Once the ribs are done, serve them hot with a generous portion of orange-miso slaw on the side.

beef short ribs

hoisin sauce

cherry preserves

orange juice

miso paste

cabbage, shredded

carrots, grated

green onions, chopped

sesame oil

rice vinegar

ginger, grated

Peel and chop the potatoes into small cubes. Boil them in salted water until tender, about 15-20 minutes. Drain and let cool slightly.

Prepare the Potatoes

In a mixing bowl, mash the boiled potatoes until smooth. Stir in the provolone cheese, diced prosciutto, cayenne pepper, chopped scallions, salt, and black pepper until well combined.

Mash and Mix

Take small portions of the potato mixture and form them into oval-shaped balls or patties.

Form the Croquettas

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each croqueta in flour, dip in the egg, and then coat with breadcrumbs.

Prepare for Frying

In a deep skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the croquettas in batches, frying until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Croquettas

Serve the croquettas hot with your choice of dipping sauce or scallion cream.

Potatoes

Provolone cheese, shredded

Prosciutto, diced

Cayenne pepper

Scallions, chopped

Eggs

Breadcrumbs

Black pepper

Vegetable oil (for frying)

Dice the Yellowfin tuna into small cubes and place them in a glass or ceramic bowl.

Prepare the Tuna

Pour the lime and lemon juice over the tuna. Make sure the tuna is well covered. Cover the bowl with plastic wrap and let it marinate in the refrigerator for about 30 minutes, or until the tuna is opaque.

Marinate

While the tuna is marinating, dice the avocado, mango, and red onion. Finely chop the cilantro and jalapeño pepper, removing seeds for less heat if desired.

Prepare the Vegetables

Once the tuna is ready, gently mix in the diced avocado, mango, red onion, cilantro, and jalapeño into the bowl.

Season the ceviche with salt and black pepper to taste. Mix well to combine all ingredients.

Season

Serve the ceviche chilled, garnished with extra cilantro if desired. Enjoy with tortilla chips or on its own.

Yellowfin Tuna

Fresh Lime Juice

Fresh Lemon Juice

Avocado

Mango

Red Onion

Fresh Cilantro

Jalapeño Pepper

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

Prepare the Base

Add minced garlic and sauté for another minute until fragrant.

Add Garlic

Add the shrimp to the pot and cook until they turn pink, about 3-4 minutes. Remove shrimp and set aside.

Cook Shrimp

In the same pot, add the tomato paste, cayenne pepper, chicken broth, salt, and black pepper. Stir well and bring to a simmer.

Make the Bisque

Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender and blend in batches.

Blend the Soup

Return the blended soup to the pot. Stir in the heavy cream and heat through, but do not boil.

Add Cream

Add the cooked shrimp back into the bisque and let it heat for an additional 2 minutes.