Mandolin Aegean Bistro

A vibrant mix of ripe tomatoes, crisp cucumbers, green bell peppers, red onion, creamy feta cheese, Kalamata olives, capers, and fresh parsley drizzled with extra virgin olive oil.

Crisp organic greens tossed with finely sliced shallots and a fragrant house-made Greek oregano and mustard vinaigrette.

Traditional Greek lettuce salad featuring finely shredded romaine, fresh dill, sliced scallions, and crumbled feta cheese.

A classic trio of tzatziki, taramasalata, and spicy tirokafteri served alongside fresh seasonal crudité.

Authentic Turkish meze combination featuring house-made hummus, spiced tomato dip, and smoky eggplant dip served with seasonal crudité.

A rustic assortment of Aegean and Mediterranean olives, crumbled Tulum cheese, and tangy house-pickled Turkish vegetables.

Tender wild mussels steamed in a aromatic broth of white wine, crushed garlic, fresh lemon juice, and Greek oregano.

Earthy roasted red beets paired with creamy tahini yogurt, toasted sesame seeds, and torn mint leaves.

Paper-thin zucchini slices lightly battered, flash-fried until golden crisp, and served with lemon wedges.

Succulent wild prawns charred over hardwood embers, dressed with cold-pressed olive oil and sea salt.

Pan-seared Greek cheese flamed to golden perfection, finished with lemon juice and a pinch of dried oregano.

Charred Aegean octopus tentacle seasoned with sea salt, oregano, and extra virgin olive oil over a light lemon marinade.

Premium Cantabrian anchovy fillets dressed with sun-dried tomatoes, lemon zest, and chopped Italian parsley.

Warm baked Greek feta topped with sweet heirloom tomatoes, fragrant oregano, and citrusy sumac spice.

Smoky roasted eggplant sliced razor-thin, drizzled with pomegranate molasses, and scattered with fresh ruby pomegranate seeds.

Fresh yellowfin tuna crudo dressed with sliced green chili peppers, salty capers, and aromatic fennel pollen.

Wild beech mushrooms roasted in a wood-fired oven with garlic, herbs, and cold-pressed Aegean olive oil.

Tender squid rings golden-fried to crisp perfection, accompanied by a savory house-made almond tarator dipping sauce.

Char-grilled sirloin beef meatballs spiced with Turkish herbs and served with charred tomatoes and fresh herbs.

Seasoned ground lamb served over a silky pillow of garlic-infused smoked eggplant yogurt sauce.

Flaky, buttery phyllo pastry dough stuffed with spinach, herbs, and imported Greek feta cheese.

Crispy Turkish-style thin flatbread topped with spiced minced lamb, tomatoes, onions, and fresh parsley.

Grilled catch of the day served on warm bread with nutty almond tarator sauce, fresh lettuce, red onion, and tomato.

Char-grilled kebab made from a house blend of beef and lamb, seasoned with sumac, onions, and parsley, served with spicy yogurt.

Rich Greek pasta tossed with juicy red prawns, garlic, tomatoes, and a light herb olive oil emulsification.

Hollowed sweet tomato and bell pepper stuffed with seasoned ground beef, aromatic rice, and melted feta cheese.

Delicate Turkish beef dumplings topped with garlic yogurt, burnt butter sauce, and dusting of Aleppo pepper.

Grilled marinated beef skewers served with sumac onion salad, charred tomatoes, house-cut fries, and warm pita bread.

Tender grilled chicken kebab served alongside buttery orzo pilaf and a refreshing maroulosalata salad.

Fresh whole Mediterranean sea bass char-grilled with extra virgin Aegean olive oil, wild oregano, and charred lemon.

Char-grilled lamb chops cooked to tenderness, served over a bed of savory, herb-infused orzo pilaf.

Layered casserole of spiced ground beef, tender potatoes, and eggplant topped with a velvety baked bechamel sauce.

Char-grilled half chicken served with spicy long hot peppers, savory roasting jus, and grilled lemon halves.

Slow-roasted potato wedges infused with fresh lemon juice, garlic, oregano, and Greek olive oil.

Tender rice-shaped orzo pasta simmered in rich vegetable broth with light butter and fresh herbs.

Freshly cut hand-cut potato fries deep-fried until crisp and seasoned with sea salt and wild oregano.

Fresh spinach leaves sautéed in cold-pressed Aegean olive oil, minced garlic, and a splash of fresh lemon juice.