Paros Tribeca

Taramosalata

Silky whipped fish roe dip with a briny, creamy depth that pairs perfectly with warm pita

Lobster Pasta

Whole Maine lobster tossed with tomato, basil, mizithra, and chitarra pasta — the showstopper entree.

Tzatziki

Thick, garlicky yogurt dip with cucumber and dill — a benchmark version that earns its place on the table

Spanakopita

Flaky phyllo pastry filled with spinach and feta, golden and crisp at the edges with a savory, herb-forward interior

Grilled Octopus

Charred tentacles with a tender interior, typically served with lemon and olive oil — a consistent crowd favorite at Greek restaurants of this caliber

Shrimp Saganaki

Sautéed shrimp in tomato, ouzo, feta, chili flake, and fresh herbs — warm and briny.

Lamb Chops

Herb-marinated chops grilled to order, with a caramelized crust and juicy interior that anchors the meat section of the menu

Saganaki

Pan-fried Greek cheese with a golden crust and molten center, finished tableside with lemon — theatrical and delicious

Tuna Tartare

Yellowfin tuna with ponzu, avocado mousse, crispy potato, lemon yogurt, and caviar — a refined opener.

Baklava

Almonds, pistachio, walnut, and filo served with vanilla ice cream — a proper Greek finale.

Whole Grilled Fish

Market fish prepared simply with olive oil, lemon, and herbs — the kind of preparation that rewards quality sourcing and confident seasoning

Greek Salad

Chunky tomatoes, cucumber, olives, and a thick slab of feta with oregano and good olive oil — straightforward and reliable

Loukoumades

Honey-drenched Greek doughnuts dusted with cinnamon — a light, crowd-pleasing finish to a mezze-heavy meal