Dio Deka

Grilled Octopus

Wood-fired tentacles with a properly charred exterior and yielding interior, typically served with a bright accompaniment that cuts the richness

Rack of Lamb

A centerpiece preparation with the deep savor of Greek herb seasoning and precise cookery — one of the most praised mains on the menu

Whole Roasted Fish (Lavraki)

Mediterranean branzino roasted whole, served tableside — clean and delicate with quality that rewards the premium price

Saganaki

Flaming cheese tableside — a crowd-pleasing opener with good crust and salty richness, best shared before the mains arrive

Spanakopita

Flaky phyllo encasing spinach and feta in the classic form — well-executed and a reliable mezze anchor

Greek Salad

Tomato, cucumber, Kalamata olives, and imported feta in house dressing — a clean, properly proportioned version of the classic

Baklava

House dessert with layered phyllo and honey — satisfying and true to form, a fitting close to the meal