Skotidakis yogurt that is mixed lemon juice, garlic, chopped dill, finished with diced cucumber, dill sprigs, iliada olive oil & cracked black pepper ALLERGIES: DAIRY, ALLIUM, CITRUS

Barrel aged PDO feta from Thessaloniki, Greece, that is whipped with chopped dill & parsley, spicy green peppers, to produce a creamy and airy spread and finished with Andros hot sauce and Iliada olive oil. ALLERGIES: DAIRY, ALLIUM (HOT SAUCE)

A spread of wood oven roasted eggplant that is cook till the outside is slightly charred producing a nice and sweet and smoky flavor that is complemented with lemon juice, iliada olive oil , roasted pepper, raw and roasted garlic and topped with cherry tomatoes and basil leaves ALLERGIES: ALLIUM, CITRUS*, NIGHTSHADE*

Light and velvety Whipped salted cod roe, raw garlic, lemon juice and a touch of mustard . Finished with trout roe iliada olive oil and lemon zest. ALLERGIES: ALLIUM, GLUTEN, DAIRY, CITRUS, SEAFOOD

Housemade, light and fluffy sesame bread, toasted in our wood fired oven. Brushed with Iliada olive oil and dusted with branch oregano. ALLERGIES: GLUTEN, SESAME

Rich chicken broth fortified with eggs to create a great creamy texture. Finished with lemon juice, cracked black pepper and fresh dill. ALLERGIES: ALLIUM, EGG, CITRUS*

Griddled cypriot cheese with sweet tomato jam fried rosemary, aleppo pepper, manaki olive oil. ALLERGIES: DAIRY, GLUTEN* (CROSS CONTAMINATION FRIED ROSEMARY), NIGHTSHADE

4 oz oz thinly sliced zucchini, dipped into a batter of flour, cornstarch and soda water and quickly fried. Dusted with oregano and served with tzatziki. ALLERGIES: GLUTEN, ALLIUM* (TZATZIKI), DAIRY* (TZATZIKI)

Based on a traditional “Tiropita”. Shredded filo is layered with kafflegari, ezra feta, and stringy cow’s milk cheeses. Baked with clarified butter until brown and crisp. Finished with honey and pistachios.

Romaine, shaved fennel, celery, tri-color carrots, lipstick peppers, cucumbers, breakfast radishes, Mighty Vine tomatoes, roasted artichokes, pepperoncini peppers. Tossed with chopped parsley and dill. Seasoned with Greek dressing (red wine vinaigrette, Andros seasoning), sliced feta, three whole olives

Little gem lettuce, fennel, celery, green peppers, avocado, cucumber, dill and parsley. Tossed with olive oil and lemon juice.

One and a quarter pound of Mediterranean octopus braised with olive oil, red wine vinegar, branch oregano and garlic. Roasted until tender and finished over the coals.

Golden potatoes that are sliced like an accordion and slowly cooked with lemon juice, garlic, Iliada olive oil and finished with Mediterranean oregano dried on the branch

Hand cut, skin on potatoes fried until crisp. Dusted with our Andros Seasoning and served with creamy skordalia. Addition of feta is optional.

Swiss chard steamed and chopped, simply dressed with lemon juice and olive oil.

Filo, butter, sugar, cream, vanilla, cinnamon, honey, pistachio

Butter, almond, clove, vanilla, flour, sugar

Classic greek donut tossed with cinnamon, honey, and candied walnuts

Sesame praline, vanilla whipped cream, halva candy floss

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Skotidakas yogurt that is mixed lemon juice, garlic, chopped dill, finished with diced cucumber, dill sprigs , iliada olive oil & cracked black pepper Served with fresh crudite. Add wood fired pita for an additional cost.

A spread of wood oven roasted eggplant that is cook till the outside is slightly charred producing a nice and sweet and smoky flavor that is complemented with lemon juice, iliada olive oil , roasted pepper, raw and roasted garlic and topped with cherry tomatoes and basil leaves. Served with fresh crudite. Add wood fired pita for an additional cost.

Barrel aged PDO feta from Thessaloniki , Greece that is whipped with chopped dill & parsley, spicy green peppers, and a little avocado to produce a creamy and airy spread and finished with Iliada olive oil and Aleppo pepper. Served with fresh crudite. Add wood fired pita for an additional cost.

Light and velvety Whipped salted cod roe, raw garlic, lemon juice and a touch of mustard . Finished with trout roe iliada olive oil and lemon zest. Served with fresh crudite. Add wood fired pita for an additional cost.

Traditional potato and garlic spread. Served with oven roasted octopus, dressed with lemon juice and olive oil. Served with fresh crudite. Add wood fired pita for an additional cost.

Our house made pita stretched and cooked to order in our wood fired oven till tender & puffy. Finished with a light brushing of iliada olive oil and Andros seasoning

Char grilled chicken and pork skewers with ladlemono and Andros seasoning

Based on a traditional “Tiropita”. Shredded filo is layered with kafflegari, ezra feta, and stringy cow’s milk cheeses. Baked with clarified butter until brown and crisp. Finished with honey and pistachios.

Romaine, shaved fennel, celery, tri-color carrots, lipstick peppers, cucumbers, breakfast radishes, Mighty Vine tomatoes, roasted artichokes, pepperoncini peppers. Tossed with chopped parsley and dill. Seasoned with Greek dressing (red wine vinaigrette, Andros seasoning), sliced feta, three whole olives

Romaine, shaved fennel, celery, tri-color carrots, lipstick peppers, cucumbers, breakfast radishes, Mighty Vine tomatoes, roasted artichokes, pepperoncini peppers. Tossed with chopped parsley and dill. Seasoned with Greek dressing (red wine vinaigrette, Andros seasoning), sliced feta, three whole olives

Romaine lettuce, fennel, cucumber, dill and parsley. Tossed with olive oil and lemon juice.

Feta whipped with yogurt until light and airy. Served with roasted beets marinated in red wine vinegar with a little honey. Finished with a salad of celery, red onion, dill, parsley, celery leaves, and pistachios.

Greek holiday bread (similar to traditional challa) soaked in vanilla anglaise, toasted until crispy and caramelized. Topped with cinnamon swirled, Nordic creamery butter and drizzled with honey and tahini.

Inspired by classic Greek diners. Our Greek fries topped with gyro meat and two eggs served sunny side up.

Arguably the healthiest dish on our brunch menu made with thinly sliced zucchini slow roasted in the wood burning oven. Topped with scrambled egg whites and roasted tomatoes on the vine.

Traditional Athenian egg dish. Made with grated tomatoes and three scrambled eggs topped with barrel aged feta and fresh parsley.

Two farm fresh eggs, fried in EVOO. Served with tiny cretan sausages, topped with EVOO, herbs, and aleppo pepper.

Green Circle chicken, seasoned with onion, garlic, curry, cumin and paprika. Cooked over hot coals. Served with tomatoes, cucumber and red onion, a few fries and spicy yogurt.

Layers of thinly sliced, premium cuts of pork are seasoned with dried herbs (cumin, coriander, cinnamon, parsley, oregano, curry, salt and pepper) and slow cooked over the coals. Served with a warm pita and a delicate salad of cucumber, tomato and onion.

Housemade, light and fluffy sesame bread, toasted in our wood fired oven. Brushed with Iliada olive oil and dusted with branch oregano. ALLERGIES: GLUTEN, SESAME

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Take a Diet Coke break with this refreshing, no-calorie soft drink