Kellari

Appetizers (choice of)

Soupa Epohis — the day's seasonal soup

Prasini — romaine hearts with scallions, dill, extra virgin olive oil, & lemon

Greek Salad — tomatoes, onions, cucumbers, peppers and Dodonis feta

Calamari — simply grilled with lemon and herbs

Sardines — from the Mediterranean, simply grilled with olive oil & herbs

Spanakopita — phyllo pies filled with spinach, leeks & feta cheese

Patzaria Skordalia — roasted beets, baby arugula and garlic almond mousse

Main Course (choice of)

Lavraki — Mediterranean bass with steamed wild greens

Salmon — fire roasted salmon with grilled fennel, roasted tomatoes, and Alfonso olives

Paidakia— grilled lamb chops with oregano potatoes (add $5)

Diver Scallops — pan roasted with squid ink, linquini and tomato sellfish broth

Chilean Sea Bass — wrapped in grape leaves and slowly baked, served over gigantes beans (add $5)

Kotopoulo — roasted natural chicken and feta-infused mashed potatoes

Desserts (choice of)

Baklavas — traditional pastry of almonds & phyllo with cinnamon & clove honey

Galaktobourico — vanilla semolina custard, fillo crust, orange syrop

Greek Yogurt — with sweet sour cherries, wild flower honey and toasted walnuts

Yogurt Cake— with fresh berries

Dark Chocolate Mousse Almond Torte — with blood orange sorbet