Dinner

The Hoot Made with Hooten Young American Whiskey (aged 12 years), G.E. Massenez Crème de Cassis and a splash of Ginger Beer. Discovered by Master Sommelier George Miliotes. / 15

Hummus cucumber / olive oil / naan bread / chipotle / 11 Warm Spiced Olives lemon / chili peppers / 8 Grilled Octopus Salad lemon vinaigrette / olive vegetable medley / 18 Frisée Salad seasonal fruit / orange vinaigrette / blue cheese / walnuts / 9 House-Made Meatballs triple cheese polenta / tomato sauce / 14 Grilled Romaine Anna‘s dressing / pecorino wafer / 12 Burrata seasonal tomatoes / olive oil / grilled bread / 16 Crispy Mac & Cheese Bites tomato nage / pecorino / 12 Saganaki On Fire Vlahotiri / Metaxa / crostini / 15 Shishito Peppers lime / chipotle seasoning / 9 Ibérico Pork Pluma shaved brussels sprouts / blackberry gastrique / 26

Artisanal Cheese Board four artisanal cheeses / condiments / 26 Charcuterie Board four artisanal meats / condiments / 25 The Big Board six artisanal cheeses & five artisanal meats / condiments / 59

Santa Carota Short Ribs red potato mash / caramelized vegetables / 39 Bell & Evans Chicken Breast exotic mushrooms / caulilini / Yukon hash / 26

Skirt Steak* roasted potatoes / seasonal vegetables / chimichurri / 69 Grilled Whole Greek Sea Bass cannellini bean ragout / seasonal vegetables / 72

*Consuming raw or undercooked meats, poultry, seafood, shellfish. or eggs may increase your risk for foodborne illness.
18% gratuity will be added to parties of 6 or more.