Restaurant Week

restaurant week menu – 3 for $36

small plates

feta balls (v) fried feta with honey and pistachio dust

melitzanosalata (vg) smokey and bright eggplant spread

greek salad (v) tyger river farms greens, tomato, cucumber, red onion, kalamata olives and imported barrel aged feta

keftedes meatballs in a cinnamon tomato sauce


rabbit stifado * braised rabbit stew with a tomato wine sauce, cinnamon, allspice, clove, onions and potatoes

suggested wine gaia estate notios red

vegan soutzoukakia (vg) traditional vegan meatballs in a tomato sauce over rice pilaf

suggested wine les doux moulins sauvignon blanc

greek style wood fired bone-in pork chop * served with ratatouille

suggested wine pip sonoma coast chardonnay

roasted goat bbq * traditional greek style rotisserie goat

suggested wine gaia estate moschofilero


baklava house made with 50 layers

falaktobouriko vanilla custard baked in phyllo and soaked in a citrus honey syrup

vegan tahini brownie (vg) chocolate tahini brownie served with peanut butter

greek yogurt with honey and walnuts (v)

  • gluten free.  our kitchen processes wheat products, so these are not suitable for those with celiac. Consuming raw or undercooked meats, poultry, seafood, shellfish, and eggs may increase your risk of food-borne illness
  • (v) vegetarian
  • (vg) vegan