top of page
EARLY DINING MENU SUNDAY - THURSDAY 5PM to 6PM

TWILIGHT (EARLY) DINING MENU

March 17th, 2024 through December 14th, 2024

(NOT AVAILABLE ON HOLIDAYS)

 SUNDAY - THURSDAY 5PM-6PM

3 COURSE DINNER $49

SOUP, SALAD OR APPETIZER, ENTRÉE AND DESSERT

HAPPY HOUR

SUNDAY - THURSDAY 5PM-6PM

SELECTED WINES AND SANGRIAS FOR $7 

​

 

STARTERS

 

 

 

GARBANZO, LENTIL AND SWEET PEA SOUP

VEGETARIAN SOUP

​

“HORIATIKI SALATA”

CRISP ROMAINE, BELL PEPPER, CUCUMBERS, KALAMATA OLIVES, PEPPERONCINI, TOMATOES, PICKLED RED ONION, FETA, FRESH LEMON, EXTRA VIRGIN OLIVE OIL.

 

“CAESAR CLASSICO”

​

LAMB KEFTEDES

LAMB MEATBALLS DIPPED IN ROSEMARY MINT GLACE. ACCOMPANIED BY HOMEMADE TZATZIKI

​

DOLMEH

GRAPE LEAVES STUFFED WITH ORGANIC RICE, SERVED WITH ROASTED VEGETABLE DIP AND TZATZIKI.

 

ENTREES

​

​

SALMON PAPPARDELLE ALLA TOSCANA

PAPPARDELLE PASTA TOSSED WITH SALMON, TUSCAN SPICED RUSTIC VEGETABLES, ROSEMARY FLAVORED OLIVE OIL, WHITE WINE, ROASTED GARLIC, AGED PARMESAN CHEESE, OLIVES, ROASTED TOMATO SAUCE.

​

BRANZINO

OVEN BAKED, FIGS, APRICOTS, RAISINS, HINT OF LAVENDER, MEDITERRANEAN SPICES, PARMESAN RISOTTO, CITRUS SAFFRON BUTTER SAUCE, VEGGIES.

​

BEEF TENDERLOIN KABOB

FILET OF BEEF MARINATED WITH MEDITERRANEAN SPICES AND HOME GROWN FRESH HERBS, CHARBROILED,  SERVED WITH SAFFRON RICE, GRILLED VEGETABLES, AND TZATZIKI SAUCE.

​

CHICKEN FRANCESE

FREE RANGE CHICKEN BREAST EGG WASHED, SAUTÉED WHITE WINE, FRESH LEMON JUICE, EXTRA VIRGIN OLIVE OIL, AND CAPERS. PARMESAN RISOTTO, VEGETABLES.

 

​

VEGAN ENTREES

​

VEGAN PAELLA

SAFFRON RICE AND ASSORTED VEGETABLE  

 

VEGETARIAN DELIGHT

 BAKED TOMATO STUFFED WITH MEDITERRANEAN COUSCOUS, DOLMEH (GRAPE LEAVES STUFFED WITH ORGANIC RICE), SAUTÉED SPINACH WITH GARLIC-WHITE WINE, SEASONAL VEGETABLE.

​

SPINACH PASTA WITH ARTICHOKES

FRESH ROLLED SPINACH FETTUCCINE, ARTICHOKES, SEASONAL VEGETABLES, LIGHT WHITE WINE, OLIVE OIL, CELERY ROOT AND ROASTED GARLIC PUREE SAUCE.

​

UPGRADE YOUR DINNER CHOICE FOR ADDITIONAL $10

​

LAMB SHANK 

DOMESTIC LAMB SHANK, SLOWLY BRAISED, SIX TO EIGHT HOURS, TEMPRANILLO RED WINE SAUCE, FRESH HERBS AND MEDITERRANEAN SPICES.

​

CARNE PAELLA 

SAFFRON RICE, CHICKEN, FILET MIGNON, CHORIZO.

​

PAELLA VALENCIANA 

SAFFRON RICE VEGETABLES, SHRIMP, MUSSELS, CLAMS, CALAMARI, CHORIZO & CHICKEN. 

​

 

DESSERT CHOICE OF:

 

​

  • KEY LIME PIE

  • BAKLAVA

​

bottom of page