Dinner Menu

bulgur wheat, tomato, parsley, mint, lemon, onion 

tahini, lemon, garlic, warm pita 

imported blend, herbs, olive oil, chili flakes 

fire charred, marinated in olive oil, pickled garlic 

pickled onion, sea salt 

olive oil, lemon 

grain mustard, onion jam 

mint and dill pesto, crumbled feta, lemon 

yogurt, cucumber, dill, mint, garlic 

basil, olive oil oregano, red wine vinegar 

(GF)

pan fried Greek cheese, lamon, honey 

black olives, fingerling potato, sweet peppers 

calamari, cherry peppers, zucchini, shrimp, garlic aioli 

pickled fresno chili’s, imported greek honey

36 month aged

Smoked Table-Side / 2   ♦   Greek Honey / 4   ♦  Seasonal Preserve / 5   ♦  Aged Vinegar / 3 

(GF)

Louis dressing (GF)

per piece (GF)

per piece (GF)

(GF)

hearts of romaine, garlic crouton, classic caesar dressing 

tomato, cucumber, red onion, barrel aged feta, olive, oregano, red wine vinegar (GF)

warm slab bacon, vine-ripe tomatoes, baby iceberg, imported bleu cheese, handmade buttermilk dressing (GF)

Chicken $10 ♦ Skirt Steak $20 ♦ Grilled Shrimp $18 ♦ Grilled Salmon $20

avocado, jalapeño, tobiko, spicy aioli 

sliced yellowtail, jalapeño, cilantro, yuzu, soy 

spicy lobster, tempura shrimp topped with spicy tuna & yellowtail, jalapeno 

japanese A5 beef, maine lobster, avocado, asparagus, kani, honey dijon sauce 

king crab, kani, cucumber, avocado, tempura crunch, blue crab, tobiko, sweet mustard

bluefin tuna, fatty tuna, mango, avocado, tempura crunch, gold leaf, scallion, yuzu miso

shrimp tempura, cucumber, avocado, topped with tuna and white tuna, wasabi pea, spicy aioli, sweet soy

spicy kani, spicy salmon, yellowtail, jalapeño, tempura crunch

asparagus, cucumber, oshinko, avocado, hydroponic lettuce, yuzu-miso

tuna, salmon, yellowtail, avocado, spicy aioli

spicy tuna, avocado, salmon, tuna, yellowtail, madai

arugula, radicchio, parmesan, red onion, lemon 

za’atar crusted, tabbouleh, tahini 

braised short rib and mushroom ragu, castelmagno cheese 

Wild shrimp, lemon, garlic, watercress, edible petals, anchovy bread crumb

braised white beans and prosciutto, wilted spinach, calabrian chili 

root baby vegetables, lemon thyme ajus 

stewed tomato, capers, lemon, emulsion, basil 

cherry peppers, broccolini 

fennel purée, watercress, black olives, citrus  (GF)

USDA Prime 45 Dry-Aged Steak (GF)

USDA Prime 45 Dry-Aged Steak (GF)

USDA Prime 45 Dry-Aged Steak (GF)

USDA Prime 45 Dry-Aged Steak (GF)

12oz. ribeye cap

brazil’s famed sirloin cut, chimichurri (GF)

old bay-ville seasoning, crispy potato straws

Unique domestic cut. Garlic basted, balsamic braised button onion (gf)

Classic Bearnaise (GF): $7 ♦ Chef’s Gold (GF): $8 ♦ Black Truffle Butter (GF): $6 ♦ Gorgonzola Fondue (GF): $9 ♦ Horseradish Cream (GF): $4 ♦ Bordelaise Sauce: $4 ♦ Chimichurri (GF): $5 ♦ Onion Jam $4

garlic, feta

 3-cheese sauce, seasoned bread crumbs

Confit Shallot&Garlic, Lemon, Thyme

(GF)

add garlic + $3  /  add truffle + $8 (GF)

(GF)

 tahini, lemon, honey, mint, almonds, sea salt

(GF)

(GF)

roasted garlic, parsley, balsamic jus (GF)