We are excited to share new seasonal dishes with you! Highlights include our Braised Short Rib (6-hour braise with tomato, red wine and fresh oregano, served over orzo), Moussaka (bone marrow mashed potatoes, lamb ragu, crispy eggplant), Rabbit Kokinisto (braised with tomatoes and fresh herbs served over house made egg noodles), Stuffed Cabbage (rice and seasonal vegetables, ladolemono), and Zucchini Fritters (sautéed shrimp, crumbled feta).
If you’ve ever noticed a boat shaped bread on the streets of Athens but didn’t indulge, you’re in luck because we are introducing Peinirli (house-made and baked with metsovone and kefalogravia cheeses), with house-cured lamb bacon and egg or tomato and onion with dried oregano and olive oil.
New delicious cocktails to welcome the new season include the Luludi (tsipouro, aperol, sparkling wine), Kristalo (mastiha, chambord, lime), Karidi (Keo brandy, walnut orgeat, averna), and Dynami (Keo brandy, fernet branca, port wine).
Have you ever enjoyed the soothing taste of vanilla spoon sweets? As children, George, Vasiliki and Chef Bobby have fond memories of dunking a spoonful of “vanília” in water while enjoying great moments with family and friends. Try our adult version of this, the Vanilla Submarine (ouzo, vanilla spoon sweet) and see how ouzo and water magically combine right before welcoming the vanilla into the cloud of goodness. For those cooler fall nights you can warm up with a Greek Toddy (tsipouro, chamomile-peppercorn syrup, lemon).
We look forward to your visit!