Thinly sliced wild Mediterranean sea bass, finger lime pearls, pink peppercorn, cold-pressed estate olive oil, sea fennel.
Slow cooked yellow split peas with sweet onions, capers, lemon zest, wild oregano, served with grilled sourdough.
Cypriot sheep’s milk cheese grilled over olive charcoal, caramelized black Mission figs, pine nuts, Greek thyme honey.
Fine de Claire No. 2 oysters served chilled over crushed sea ice, shallot mignonette, fresh Amalfi lemon wedges.
Vine-ripened tomatoes, crisp cucumber, red onion, Kalamata olives, caper leaves, whole Dodoni barrel feta block, wild oregano.
Parchment-baked tender lamb shank simmered 6 hours with baby potatoes, sweet peppers, garlic cloves, graviera cheese, white wine.
Acquerello Carnaroli rice, saffron, clams, Mediterranean mussels, calamari, mantecato with extra virgin olive oil and parsley.
Char-grilled whole sea bass served with Salmoriglio herb emulsion, blistered tomatoes, steamed sea greens (stamnagathi).
Giant deep-sea red prawns simply tossed in sea salt, olive wood smoke, garlic-herb butter, served with grilled toast.
Baked in volcanic sea-salt mantle, cracked open and filleted tableside with caper-berry citronette and roasted lemon.
San Marzano D.O.P., Buffalo Mozzarella di Campana, fresh basil Genovese, single estate olive oil.
35-day dry-aged Chianina T-bone steak grilled over olive-wood charcoal, rosemary sea salt, roasted garlic head.
Crisp phyllo leaves, Aegina pistachios, orange blossom honey, topped with house-churned Chios mastic ice cream.
Crisp wine-infused pastry shell filled with sweet sheep's ricotta, candied orange peel, 70% dark chocolate nibs.
Crisp volcanic minerality, flint, lemon zest, incredible seaside saline finish. The benchmark Aegean white.
House-infused Limoncello, Prosecco D.O.C.G., fresh crushed basil, sparkling San Pellegrino water.