Kellari

Salmon Tartare

Marinated Cucumbers, Capers, Shallots, Fine Herbs, Fingerling Chips, and Yogurt Sauce
~ Chardonnay, Fragou, Messinia, Greece 2008 ~

Oysters(4)

Chef’s selection of East and West Coast
~ Paul Louis, Brut Blanc de Blanc, “Vin Mousseux” N.V. ~

Summer Salad

Sugar baby Watermelon, baby Arugula, Heirloom Tomatoes, Red Onion and Feta
~ Assyrtiko, Gavala, Santorini, Greece 2008 ~

Grilled Quail

Baby Artichokes, Gigantes, and Paprika Sauce
~ Xinomavro, (Rose) Pavlou Estate, “Kappa P 35”, Greece 2008 ~

Diver Scallops

Fava puree, micro pea tendrils, and Meyer lemon emulsion
~ Pinot Grigio, Ancora, Adria, Italy 2010 ~

Salmon

Grilled Asparagus, Frisée and Radish Salad with Lemon Aioli
~ Moschofilero, Haggipavlou, Mantineia, Greece 2009 ~

Free Range Chicken

Aborio Rice with roasted Tomatoes Feta and Mint
~ Chardonnay, Castle Rock, Central Coast, CA. 2010 ~

Seared Tuna

Grilled Beefsteak Tomatoes, sweet Corn and charred Scallion Vinaigrette
~ Sauvignon Blanc blend, Amethystos, Greece 2009 ~

Lavraki

Grilled whole Mediterranean Bass with steamed Wild Greens
~ Assyrtiko, Gavala, Santorini, Greece 2008 ~

House Made Fettuccini

Rapini, Cherry Tomatoes, Roasted Garlic and crumbled Feta
~ Pinot Noir, Black, Kavavrita, Greece 2008 ~

Galatoboureko

Vanilla and Citrus flavored Custard Pie

Baklava

Almonds, Walnuts, and Fillo Pastry with Honey Syrup

Greek Yogurt

Sour Cherry Preserves, Wild Flower Honey and Toasted Walnuts

~Muscat, Kourtaki Samos, Greece N.V.~