Kiki On The River

A traditional spread of Mediterranean dips featuring tahini hummus, tzatziki, whipped spicy feta htipiti, and taramasalata caviar spread served with warm pita.

Paper-thin crispy fried zucchini and eggplant chips, lightly seasoned and paired with creamy chilled garlic tzatziki dip.

Imported Greek feta wrapped and baked until golden and soft, drizzled with sweet honey, bomb cherry tomatoes, and savory Kalamata olives.

Madagascar tiger prawns grilled simply over open flames, finished with Metaxa brandy infused lemon oil, capers, Greek oregano, and parsley.

Mini pita pockets filled with your choice of grilled chicken or tender lamb, topped with tzatziki, pickled red onions, cherry tomatoes, and micro cilantro.

Tender beef meatballs simmered in an aromatic spiced tomato sauce, finished with a cool dollop of Greek yogurt.

Flash-fried shrimp tossed in Mediterranean seasonings, served with citrusy lemon garlic aioli.

Charred Spanish octopus tentacle glazed with Mediterranean chimichurri and finished with tangy capers.

Classic Greek avgolemono soup made with rich chicken broth, delicate orzo pasta, vegetables, and silky lemon-egg emulsion.

Vine-ripened tomatoes, crisp green bell peppers, cucumbers, red onion, Kalamata olives, and a slice of Greek feta dressed in red wine vinaigrette.

Fresh baby arugula with caramelized pear brulee, red onions, ruby pomegranate seeds, creamy goat cheese, and toasted walnuts.

Crisp romaine hearts tossed with crunch pita chips, thinly sliced radishes, shaved parmesan cheese, and creamy house Caesar dressing.

Chef-selected fresh raw oysters on the half shell, served over crushed ice with zesty cocktail sauce and classic mignonette.

Chilled Alaskan King crab legs available in 8oz or 16oz portions, accompanied by house cocktail sauce, garlic butter, and spicy mayo.

Fresh Yellowfin tuna diced with crisp cucumber and espelette pepper, layered over strained labneh and finished with creamy wasabi mousse.

An extravagant multi-tiered iced tower featuring King crab, whole Maine lobster, jumbo shrimp, and assorted raw oysters with house sauces.

Thinly sliced Lavraki sea bass with fresh orange, roasted peppers, chive oil, and tangy citrus leche de tigre.

Hand-cut raw salmon folded with tropical passion fruit, yellow sweet aji pepper, and juicy seasonal grape slices.

Select premium sturgeon caviar served traditionally with fresh chives, rich crème fraîche, and warm mini blinis.

Center-cut 8oz tender American Wagyu filet mignon grilled to perfection and finished with coarse sea salt.

Prime 14oz New York strip steak seasoned with sea salt and drizzled with imported Greek extra virgin olive oil.

Open-flame grilled rack of lamb chops served over silky cauliflower puree and laced with truffle-infused honey.

Marinated grilled chicken skewers served alongside herb-roasted baby potatoes, wild arugula and fennel salad, tzatziki, and lemon.

Pan-seared Atlantic salmon sitting on pepper romesco coulis with arugula, fennel, pomegranate seeds, and crumbled Greek feta.

Linguini pasta tossed with tender poached Maine lobster, Ouzo liqueur emulsion, confit tomatoes, and fresh chives.

Al dente mezzi rigatoni pasta tossed in a rustic tomato and creamy Greek feta sauce, finished with fresh basil and oregano.

Creamy Arborio rice slow-cooked with a chef's selection of wild mushrooms, parmesan, and aromatic herbs.

The ultimate feast featuring Pikilia dip platter, tomato salad, grilled octopus, Kiki chips, rack of lamb, organic chicken, whole grilled lavraki, roasted vegetables, lemon potatoes, and truffle Kiki fries.

Whole grilled Mediterranean Sea Bass prepared simply with lemon, Greek olive oil, and herbs, filleted tableside.

Massive 40oz bone-in prime Tomahawk steak finished with Greek olive oil and sea salt, served with pepper steak sauce and truffle mashed potatoes.

Fresh asparagus spears grilled over charcoal with fresh lemon, extra virgin olive oil, and sea salt.

Oven-roasted bell peppers, zucchini, squash, and onions tossed with aromatic garlic, grated tomatoes, and Greek olive oil.

Crispy golden hand-cut french fries seasoned with wild oregano, lemon juice, and crumbled Greek feta cheese.

Sautéed chef's mix of organic wild mushrooms with minced garlic and fine herbs.

Classic Greek-style potato wedges slow-roasted with extra virgin olive oil, garlic, oregano, and lemon juice.

Rich veal demi-glace reduction enriched with heavy cream and crushed green peppercorns.

Savory slow-roasted chicken broth reduction infused with sweet fermented black garlic.

Bright and herbaceous condiment made from chopped fresh parsley, espelette pepper, shallots, garlic, and olive oil.

Silky labneh mousse paired with rich pistachio praline, tart pomegranate seeds, and fresh lemon zest.

Crispy honeyed pistachio baklava pastry bites served with fresh seasonal berries and vanilla gelato.

Rich chocolate cake featuring crisp hazelnut crunch layers, served alongside tart berry coulis.

Traditional Greek orange filo cake soaked in sweet honey syrup, paired with artisan gelato.

Creamy Key Lime Panna Cotta accompanied by a duo of tangy passion fruit sauces.