Mediterrano

Warmed and sliced Ciabatta, served with taramasalata (cured fish roe, white bread, confit garlic, lemon, and salt) on the side.

Mix of cerignola olives, Castelvetrano olives, Frescatrano olives and Kalamata olives marinated in Metamorphosis olive oil, thyme, cinnamon, star anise, oregano, and citrus peel.

Traditional Greek dip made with yogurt, cucumber, garlic, dill topped with sumac-pickled onions, peppadew peppers

Velvety hummus topped with tahina sauce (tahini, lemon juice, garlic), crispy garbanzo beans, confit garlic garnish

Traditional Greek dip made with fish row, white bread, lemon juice, garlic topped with salmon caviar and preserved lemon

Tapas style dish featuring crispy potatoes served with brava sauce (tomato, paprika, cayenne pepper, garlic, and sherry vinegar), honey-garlic aioli, and fried egg.

Greek spinach pie made with confit garlic, cooked spinach and French feta cheese, wrapped in phyllo dough and served with tzatziki sauce on the side.

feta, Michigan honey, sesames seeds, balsamic reduction

Grilled halloumi, grilled portobello mushrooms, garnished with house made basil pesto, pine nuts, balsamic reduction, grilled lemon.

4 Medjool dates stuffed with chorizo and wrapped in bacon. Roasted and served with romesco sauce on the side.

lemon mint yogurt . pomegranate molasses

Calamari tentacles and rings marinated in buttermilk with pickled red onions. Dredged in Drake's crispy fry mix and deep fried to perfection. Served with grilled lemon and espelette aioli.

House made take on an Italian origin consisting of fava beans, onions, celery, carrots, leaf vegetables, stock, and tomatoes.

Romaine lettuce topped with tomatoes, pepperoncini, red onions, peppadew peppers, cucumbers, feta cheese, and Kalamata olives. House made Greek dressing served on the side.

Romaine hearts topped with brioche croutons, and Grana Padano parmesan cheese and served with the house made ceasar dressing on the side.

Arugula salad served with Cava-poached pears, blue cheese, and toasted walnut pieces. House made fig balsamic vinaigrette served on the side.

Spanish summer seafood dish, prepared in a simmer with lobster stock with salmorreta sauce, mussels, calamari, and shrimp. The dish is then baked in the oven for 15 minutes to absorb the liquid. To finish the dish off we place it back on the stove top to crisp the bottom of the rice in the pan. We then add piquillo peppers and salsa verde to garnish.

Traditional Spanish rice dish served with heirloom cherry tomatoes . haricot verts . english peas . artichoke hearts . cauliflower . piquillo peppers . chimichurri verde

taleggio-cream sauce . Stoney Creek mushrooms . fresh pappardelle and herbs

prime beef romagna-style ragu . zamorano fondue layered with fresh pasta sheets

Breaded and oven baked chicken . harissa-chicken jus . seasonal vegetables

Marinated Chicken Skewer served with tzatziki . lemon potatoes . heirloom tomato relish and toasted pita

Lamb and beef kefta skewer servied with tzatziki . lemon potatoes . heirloom tomato relish and toasted pita

orzo . olives . dill . feta . baby carrots . olive oil vinaigrette

Farm-raised Grecian seabass skin-on filets sauteed for a crispier skin. Served over an extra virgin olive oil-dijon mustard-oregano vinaigrette and vine tomatoes with a side of lemon potatoes.

NZ prime lamb . pistachio crust . saffron-couscous . harissa carrots . pomegranate molasses

Traditional coffee flavored Italian dessert. Mascarpone cream, eggs, and sugar with layered cantucci cookies that have been soaked in espresso amareno cherries, and sprinkled with cocoa powder

Gluten Free chocolate torte served with macerated berries and powdered sugar