ORGANIC SALMON TARTARE

Marinated Cucumbers, Capers, Shallots, Fine Herbs, Fingerling Chips, and Yogurt Sauce
~ Chardonnay, 4 Bears, Sean Minor, Sonoma 2007 ~

OYSTERS (4)

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

SPRING SALAD (4)

Organic Greens, Dried Cranberries, Toasted Walnuts, Crumbled Goat Cheese, Chianti Vinaigrette
~ Savatiano, Megapanos, Attica, Greece 2009 ~

GRILLED QUAIL (4)

Baby Artichokes, Gigantes, and Paprika Sauce
~ Xinomavro, (Rose) Akakies, Kir Yanni, Greece 2009 ~

PORTUGUESE SARDINES (4)

Herb Crostini marinated Roasted Peppers, Oil cured Olives and Gigante Beans
~ Riesling, Saint M, Germany, 2009 ~

Entrees

CHILEAN SEA BASS

Warm Chickpea Puree, Citrus Cucumber Noodles with Mint and Tapenade
~ Moschofilero, Haggipavlou, Mantineia, Greece 2009 ~

ORGANIC CHICKEN

“ Kotopoulo” Herb Roasted with Feta infused Potato Purée
~ Chardonnay, 4 Bears, Sean Minor, Sonoma 2007 ~

DIVER SCALLOPS

Fava Puree and Micro Pea Tendrils with Meyer Lemon Emulsion
~ Sauvignon Blanc blend, Amethystos, Greece 2009 ~

LAVRAKI

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

HILOPITES

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

Dessert

BANANA MOUSSE TART

Dark Chocolate Ganache, Cocoa Whipped Cream and Caramel Sauce

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.~