Kyma

An authentic selection of Greek spreads including tzatziki, spicy feta, skordalia, hummus, melitzanosalata, and taramosalata, served with warm, fluffy pita bread.

Tender, hand-rolled grape leaves stuffed with seasoned rice and fresh dill, served alongside creamy tzatziki.

Char-grilled Mediterranean octopus served over sweet roasted peppers, onions, capers, and smooth fava puree.

Crisp and golden zucchini fritters accented with fresh herbs, paired with refreshing lemon yogurt.

Traditional baked pie featuring buttery, flaky phyllo layers stuffed with spinach and savory feta cheese.

Crisp fried Cypriot halloumi cheese batons accompanied by vibrant herb aioli and rich tomato sauce.

Pan-seared, flambéed Kefalograviera cheese served hot with rich fig compote and sweet honey drizzle.

Paper-thin, extra crispy zucchini and eggplant chips piled high and served with garlic tzatziki dip.

Tender calamari prepared to your liking: grilled with lemon-olive oil ladolemono or crispy fried with tangy tomato sauce.

Juicy Mediterranean ground beef meatballs simmered in rich tomato sauce and dusted with aged mizithra cheese.

Fresh yellowfin tuna cubes stacked on lush avocado mousse, accented with crispy potato shavings.

Classic soothing Greek chicken soup enriched with bright lemon juice, tender rice, and silky broth.

Traditional Mediterranean salad with vine-ripened tomatoes, crisp red onions, cucumbers, bell peppers, Kalamata olives, and a slab of Greek feta.

Crisp romaine hearts tossed with fresh scallions, crumbled feta cheese, and fragrant dill aioli dressing.

Nutritious kale and quinoa salad featuring sweet cherry tomatoes, cucumbers, crisp apple slices, toasted almonds, and balsamic vinaigrette.

Seared sesame-crusted tuna atop shaved Brussels sprouts, carrots, romaine, and kataifi strands, tossed in a soy-sesame vinaigrette.

Whole grilled Mediterranean branzino filet, delicate and sweet, served with wild steamed horta greens.

Pan-seared Atlantic salmon filet served over rich spanakorizo, traditional Greek spinach rice.

Flaky grilled Royal Dorado filet accompanied by velvety olive oil mashed potatoes and tender asparagus spears.

Juicy beef patty on a toasted brioche bun with lettuce, tomato, onion, savory feta sauce, and hand-cut Greek fries.

Tender grilled chicken skewers served with creamy tzatziki, fresh mixed greens, warm pita, and seasoning-dusted Greek fries.

Succulent wild shrimp cooked with tender orzo pasta in a rich savory tomato and melted feta sauce.

Prime New York strip steak simply seasoned and grilled to perfection, served with golden oregano-dusted Greek fries.

Two marinated, simply grilled lamb chops char-broiled to perfection and served with seasoned Greek fries.

Thick roasted cauliflower steak set over creamy sweet potato puree and drizzled with smoky paprika mayo.

Traditional soothing chicken soup with lemon and rice.

Classic salad with tomatoes, onions, cucumbers, peppers, olives, and feta cheese.

Grape leaves hand-rolled with rice and dill, served with tzatziki.

Spiced ground beef meatballs in rich tomato sauce topped with mizithra cheese.

Savory spinach and feta pie baked in crispy phyllo dough layers.

Char-grilled octopus tentacle with roasted peppers, capers, onions, and fava puree.

Pan-grilled Mediterranean Branzino filet served with wild steamed horta greens.

Grilled salmon burger on a brioche bun with fresh lettuce, creamy avocado, garlic aioli, and Greek fries.

Prime beef burger topped with feta sauce, lettuce, tomato, and onion, served with Greek fries.

Char-grilled marinated chicken kebab served with mixed greens, tzatziki, warm pita, and Greek fries.

Simply grilled tender lamb chops served alongside seasoned Greek fries.

Grilled prime New York strip steak paired with hand-cut Greek fries.

Fettuccini pasta tossed with colorful seasonal mixed vegetables in home-style tomato sauce.

Grand raw bar presentation featuring one dozen fresh oysters, 1 1/4 lb lobster, lump crab meat, and wild jumbo shrimp on crushed ice.

Selection of half dozen or one dozen freshly shucked raw oysters on ice with mignonette and lemon.

Yellowfin tuna tartare layered with smooth avocado mousse and delicate crispy potatoes.

Thinly sliced fresh Hamachi crudo enhanced with yuzu dressing, lemon zest, and extra virgin olive oil.

Atlantic salmon crudo seasoned with fresh dill, sliced cucumber, pickled fresno chilies, and white soy sauce.

Royal Dorade ceviche marinated in fresh lime juice with cilantro, red onion, and chili.

Traditional chicken soup infused with bright lemon juice and tender rice.

Classic Greek salad made with vine tomatoes, red onion, cucumber, bell peppers, olives, and imported feta cheese.

Freshly chopped romaine lettuce tossed with green scallions, creamy feta, and dill aioli.

Selection of 3 or 6 authentic Greek dips including tzatziki, spicy feta, skordalia, hummus, melitzanosalata, and taramosalata with warm pita.

Traditional baked spinach and feta cheese pie layered in flaky phyllo pastry.

Pan-fried zucchini fritters served with bright lemon yogurt dipping sauce.

Hand-rolled grape leaves stuffed with seasoned rice and dill, served with cold tzatziki.

Flambéed pan-seared Kefalograviera cheese served with rich fig compote and sweet honey.

Grilled Cypriot halloumi cheese garnished with candied lemon and toasted sesame seeds.

Sesame-crusted baked feta cheese finished with sweet Greek sour cherries.

Extra crispy razor-thin zucchini and eggplant slices served with creamy garlic tzatziki.

Charred Mediterranean octopus tentacle with roasted peppers, onions, capers, and fava puree.

Jumbo lump crab cakes paired with crisp Brussels sprout slaw and zesty chili aioli.

Wild gulf head-on shrimp skewers grilled and served with roasted garlic and chili yogurt.

Calamari grilled with ladolemono lemon oil or fried crisp with tomato sauce.

Spiced Mediterranean ground beef meatballs simmered in homemade tomato sauce with mizithra cheese.

Whole Mid-Atlantic Black Sea Bass grilled with olive oil and herbs, offering a mild flavor and flaky texture.

Whole wild Greek Branzino, lean and mild with delicate, tender flakes.

Whole wild Mediterranean Red Snapper from Greece, featuring lean meat and firm texture.

Thick cut roasted cauliflower steak set over rich sweet potato puree and smoky paprika mayo.

Grilled Royal Dorado filet paired with olive oil mashed potatoes and crisp asparagus.

Seared Atlantic salmon filet served over chewy toasted wheat fregola pasta.

Succulent tiger prawns grilled with lemon-olive oil Ladolemono, served over wild steamed horta greens.

Fresh Maine lobster tossed with tender linguine pasta, tomato sauce, and aged mizithra cheese.

Traditional seafood casserole with shrimp, clams, and crab meat tossed with orzo pasta, Metaxa cognac, and saffron.

Roasted free-range half chicken seasoned with Greek herbs and served with lemon-roasted potatoes.

16 oz prime bone-in rib eye steak cooked to order, served with velvety olive oil mashed potatoes.

Char-broiled lamb chops seasoned with oregano and sea salt, served with hand-cut Greek fries.

Grilled filet mignon skewers served with roasted fingerling potatoes, spicy harissa pita, and green chimichurri.

Grilled asparagus spears brushed with extra virgin olive oil and sea salt.

Oven-roasted potato wedges infused with fresh lemon juice, oregano, and olive oil.

Roasted Brussels sprouts tossed with olive oil and light sea salt.

Fresh broccolini sautéed with garlic and extra virgin olive oil.

Crispy hand-cut fries smothered in crumbled Greek feta cheese and dried oregano.

Traditional crispy hand-cut fries tossed with sea salt and Greek oregano.