Raw Bar

Seasonal Availability

  • BLUE POINT OYSTERS
    Now a generic term for mild Atlantic oysters

    LITTLE NECK CLAMS
    Massachusetts; firm and crisp. Flavor is fruity and slightly briny

    BIG EYE TUNA
    Sashimi ~ Yuzo kosho, dill, extra virgin olive oil
    Tartare ~ Micro basil, serrano chili, orange slice

  • ORGANIC SALMON
    Sashimi or Tartare ~ Fresno chili, shallots,
    cilantro and fresh scallion

    KUMAMOTO OYSTERS
    Washington State; creamy and plump with a mild fruity flavor

    LIMANI SAMPLER
    Chef’s choice oysters, Little Neck clams, Ocean Garden shrimp, Maryland crab meat, P.E.I. mussels, and Maine lobster

Appetizers


  • GIGANTES
    Greek (Kastorian) giant lima beans baked with tomato, dill, & parsley

    KOLOKITHI
    Paper thin zucchini, eggplant, and kefalograviera cheese, lightly fried

    MUSHROOMS
    Charcoal grilled Abalone mushrooms

    SAGANAKI
    Pan fried kefalograviera cheese

    PATZARIA
    Roasted beets and skordalia

    SPANAKOPITA
    Fresh spinach, leeks, & feta cheese wrapped in phyllo

    GREEK SPREADS
    Tzatziki, tarama, ktipiti & skordalia

    HUMMUS
    Chick peas, garlic, tahini and olive oil

  • CALAMARI
    Rings of fresh and tender calamari, lightly pan fried-or grilled

    STUFFED
    Calamari Grilled and stuffed with feta, manouri, and kefalograviera cheeses

    OCTOPUS
    Tunisia; grilled sashimi quality octopus

    MUSSELS
    Prince Edward Island; prepared with white wine, dill, garlic and parsley

    SCALLOPS
    Canada; grilled on the skewer with bell peppers and Vidalia onions

    CRAB CAKE
    Super lump crabmeat with Maryland spices, served with Kastorian beans

    SHRIMP
    Charcoal broiled U8 jumbo shrimp; half pound

    GARIDES SAGANAKI APPETIZER
    3 sautéed jumbo shrimp in a tomato and feta sauce

    SARDINES
    Portugal; fresh grilled sardines, with extra virgin olive oil, lemon and oregano

Soups


  • AVGOLEMONO
    Traditional Greek chicken soup

    PSAROSOUPA
    Fish broth with fresh vegetables and Mediterranean grouper

  • ASTAKOSOUPA
    Classic lobster bisque

Salads


  • TOMATO SALAD
    The authentic Greek salad

    GREEN SALAD
    Hearts of romaine with a picante dressing and fresh dill

    WATERMELON SALAD
    Watermelon, crumbled feta, fresh mint
    lightly tossed with extra virgin olive oil

  • MIXED FIELD SALAD
    Organic greens with extra virgin olive oil and red wine vinaigrette

    ARUGULA SALAD
    Israeli rocket arugula with goat cheese and balsamic vinaigrette

Whole Fresh Fish and Cuts


  • LOUP DE MER
    Mediterranean; moist, mild

    ROYAL DORADO
    Mediterranean; very delicate, flavorful fish from the Dorado family

    DOVER SOLE
    Holland. Fresh Dover variety Sole (Seasonal Availability)

    ORGANIC SALMON
    Scotland; organic filet

  • YELLOW FIN TUNA
    Sashimi quality center cut tuna with Egyptian sesame crust

    SWORDFISH
    Marinated on the skewer with onions, peppers and tomatoes

    HALIBUT
    Canada; steak-cut, charcoal grilled (bone removed)

Whole Fresh Fish for Two


  • BLACK SEA BASS
    North Carolina; wild bass, tender and flaky

    FAGRI
    Greece; firm and meaty snapper

  • RED SNAPPER
    Florida; white fish, moist and sweet

    TURBOT SOLE
    Canada; delicate flavor yielding almond accents

Shellfish


  • LANGOUSTINES
    Iceland; sweet distinctive flavor, by the pound (Seasonal Availability)

    LOBSTER
    Nova Scotia; deep sea lobster, charcoal grilled, by the pound

    LOBSTER PASTA
    Lobster with linguini and tomato sauce

  • HEAD ON SHRIMP (U2s)
    Moist, wild shrimp, served by the pound (Seasonal Availability)

    GARIDES SAGANAKI MAIN
    6 sautéed jumbo shrimp in a tomato and feta sauce

Meat

* All of our beef is USDA Prime*

  • CHICKEN
    Organic half boneless chicken, grilled, marinated with rosemary and thyme

    FILET MIGNON
    10 oz. boneless tenderloin

    LAMB CHOPS
    Colorado; grilled American lamb chops

  • SIRLOIN
    16 oz. boneless strip steak

    VEAL CHOP
    16 oz. milk-fed organic

    COW BOY
    26 oz. bone-in rib eye

Side Dishes

  • HORTA
    Red, white and gold Swiss chard, escarole and spinach

    LEMON ROASTED POTATOES
    Extra virgin olive oil, fresh lemon juice and herbs

    ASPARAGUS
    Steamed and tossed with olive oil and sea salt

    GREEK FRIES
    Served with oregano and grated kefalograviera cheese

  • BROCCOLI RABE
    Sautéed with garlic and feta cheese

    CAULIFLOWER & BROCCOLI
    Steamed and tossed with olive oil

    SPANAKORIZO
    Fresh spinach and rice with onion dill and olive oil

    GRILLED VEGETABLE MEDLEY
    Seasonal vegetables with olive oil and balsamic vinegar