MENUS

Starters

Feta & Olives – with Greek
olive oil & oregano 14.50

Beet Salad – roasted beets with skordalia,
scallions & dill 14.50

Baked Feta – chili flake crusted
with tomatoes & Kalamata olives 16.75

Zucchini Cakes – with cucumber
& mint-yogurt dressing 14.75

Dolmathes – grape leaves stuffed
with rice, dill & mint 13.00

Spanakotiropita – traditional filo pies
of spinach, feta, leeks & dill 13.00

Gigantes – oven baked giant beans
with tomato sauce, olive oil & herbed feta 15.50

Brussels sprouts – wood oven-roasted with
apple wood smoked bacon & lemon 18.75

Roasted Squash – wood oven roasted
with spiced pistachio butter 15.25

Roasted Prawns – chili-garlic roasted
wild Gulf prawns 20.75

Grilled Octopus – with lemon,
oregano & olive oil 20.75

Grilled Calamari – stuffed with feta & herbs
fennel, orange with black olives 16.00

Fried Smelts – with garlic-potato
skordalia & lemon 15.00

Saghanaki – pan fried Kefalotyri
with lemon & oregano 19.25

Grilled Lamb Riblets – with
lemon & oregano 21.50

Meatballs – spiced beef & pork in tomato sauce,
with almonds, currants &  yogurt 19.25

Melitzanosalata, Taramosalata, Tzatziki, Favosalata, Skordalia or Tirokafteri
with housemade grilled pita 12.75 each

Soup & Salads

Avgolemono – traditional egg-lemon soup with chicken & rice 13.75
Fakes – lentil & vegetable soup with braised greens 12.75
Greek Salad – of tomato, cucumber, bell pepper, red onion, Feta, oregano & olives 17.50 / entrée 28.75
Maroulosalata – chopped romaine lettuce, radicchio, toasted pine nuts with Kalamata & feta dressing 16.75
Kokkari Salad – wild arugula, cherry tomatoes, mizithra cheese & sherry vinaigrette 16.75

Entrées

Whole Fish – traditionally grilled whole fish with braised greens & lemon
Lavraki Mediterranean Sea bass  55.00 ~ Glosa local Petrale Sole  49.75 ~ Tsipura Mediterranean Sea bream  52.75

Ravioli – stuffed with mushroom, spinach & ricotta with brown sage butter, kale & squash nage  30.75
Artichoke Souvlaki – grilled artichokes, peppers & onion with kale tabouli salad, Greek yogurt & pita  29.25
Octopus Salad – charcoal-grilled octopus, Greek peppers, frisée & red wine vinaigrette  29.00
Halibut – fillet pan roasted with favosalata, broccolini & chili flake with artichoke tapenade  45.50
Chicken Souvlaki – yogurt marinated with peppers & onion, cucumber tomato salad, tzatziki & potatoes  30.50
Grilled Lamb Chops – with lemon-oregano vinaigrette & Kokkari potatoes  49.75
Lamb Souvlaki – grilled spiced sirloin skewer with cucumber, tomato salad, tzatziki & Kokkari potatoes  48.00
Braised Goat –  with currants & aromatic spices, baked with orzo, artichoke & feta  30.50
Moussaka – baked casserole of spiced lamb & beef, eggplant, potato & yogurt béchamel  35.00

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
6% surcharge is added to all guest checks in support of San Francisco Employee Ordinances such as Healthy SF

Mezethes

Aginares Souvlaki – grilled artichoke skewer with bell pepper,
red onion with yogurt 20.25

Saganaki – pan fried Kefalotyri cheese
with lemon & oregano 19.25

Spanakotiropita – traditional filo pies of spinach,
feta, leeks & dill 13.00

Dolmathes – grape leaves stuffed with rice,
dill & mint 13.00

Mipakia – wood oven-roasted Brussels sprouts
with apple wood bacon & lemon 16.00

Pantzaria – roasted beets with skordalia,
scallions & dill 14.50

Gigantes – oven-baked giant beans with tomato sauce,
olive oil & herbed Feta 15.50

Kolokithokeftethes – crispy zucchini cakes with
cucumber & mint-yogurt dressing 14.75

Feta tou fournou – baked Feta chili flake crusted with
cherry tomatoes & Kalamata olives 16.75

Kolokythi – wood-oven roasted squash with
spiced pistachio butter 15.75

Octapodaki tou Yiorgou – grilled octopus with lemon,
oregano & olive oil 20.75

Kalamari – grilled calamari stuffed with Feta,
fennel, orange with black olives 16.00

Marithes Tiganites – crispy smelts with garlic-potato
skordalia & lemon 15.00

Garides Skordates – wood-oven chili garlic roasted
wild Gulf prawns 20.75

Arnisia Plevrakia – grilled lamb riblets with
lemon & oregano 21.50

Soutzoukakia – spiced beef & pork meatballs in tomato sauce,
with almonds, currants & yogurt 19.25

Melitzanosalata, Taramosalata, Tzatziki, Favasalata, Skordalia or Tirokafteri
Served with housemade grilled pita & pickles 12.75 each

Soupes & Salates

Avgolemono – traditional egg-lemon soup with chicken & rice 13.75
Fakes – lentil & vegetable soup with braised greens 12.75
Horiatiki – classic Greek salad of tomato, cucumber, bell pepper, onion, oregano, olives & feta 17.50
Maroulosalata – chopped romaine lettuce, radicchio, toasted pine nuts with Kalamata & feta dressing 16.75
Kokkari Salad – wild arugula, cherry tomatoes, mizithra cheese & sherry vinaigrette 16.75

Kirios Piato

Simerina Psaria – today’s whole fish
Lavraki Mediterranean Sea bass 55.00 ~ Glosa local Petrale sole 49.75 ~ Tsipura Mediterranean Sea bream 52.75

Psari Psito – traditional grilled whole fish with horta & lemon AQ
Psari sto Fourno – wood-oven roasted whole fish with potatoes, tomatoes, onions, fennel, olives AQ
Ippoglossa – halibut fillet roasted with chili & garlic broccolini, favosalata, artichoke & Castelvetrano olives 45.50
Makaronia – ravioli stuffed with mushroom, spinach & ricotta with brown sage butter, kale & squash nage 30.75
Kotopoulo Souvlas – lemon-oregano roasted chicken with Briami, Kokkari potatoes & cilantro yogurt 36.00
Moussaka – traditional baked casserole of spiced lamb & beef, eggplant, potato & yogurt béchamel 35.00
Kokinisto me Manestra – aromatic braised lamb shank with orzo & Mizithra cheese 49.00
Arnisia Paidakia – grilled lamb chops with lemon-oregano vinaigrette & Kokkari potatoes 69.00
Arnisio Souvlaki – spiced lamb skewer grilled with cucumber, tomato salad, tzatziki & potatoes 52.75
Mosharisia Brizola – charcoal grilled dry-aged rib-eye with braised greens & Kokkari potatoes 71.00
Katsikaki Stifado – goat braised with currants & aromatic spices baked with orzo, artichoke & Feta 56.25

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
6% surcharge is added to all guest checks in support of San Francisco Employee Ordinances such as Healthy SF

Sparkling & White Wines By The Glass
Avinyó, Petillant Blanc, Vi d”agulla, Penedes ’23 16
Andreola, Col del forno Prosecco, Valdobbiadene ’21 15
Roederer Estate, Brut, Anderson Valley nv 18
Laurent-Perrier, La Cuvée Brut, Tours-Sur-Marne nv 30
Hatziyiannis, Assyrtiko, Santorini ’23 22
Troupis, Fteri Moscofilero, Peloponnese ’20 12
Bründlmayer, L&T Grüner Veltliner, Kamptal ’23 16
Astrolabe, Pinot Gris, Marlborough ’23 13
Sean Thackery, Pleadies Viognier, California ’23 15
Duckhorn, Sauvignon Blanc, North Coast ’23 16
Private Property, Chardonnay, Santa Lucia-Monterey ’21 18
Domaine Jean Dauvissat, Chablis ’22 20
Sparkling Rosé, Rosé & Red Wines By The Glass
Raventós I Blanc, Brut Rosè, Conca del Riu Anoia ’21 22
Troupis, Rosé of Moschofilero, Arcadia ’21 14
H & B, Coteaux d’aix en provence Rosè ’23 16
Thymiopoulos, Xinomavro, Naoussa ’20 17
Karavitakis, Kompsos Liatiko, Chania-Crete ’21 15
Oakwild Ranch, Toboni Pinot Noir, Russian River ’20 18
Jean Foillard, Beaujolais-Villages ’22 16
San Silvestro, ‘Patres’ Barolo ’19 26
Domaine Eden, Cabernet Sauvignon, Sta Cruz Mtns ’19 22
Limerick Lane, Zinfandel, Russian River ’21 18
Thalvin-Graillot, Syrocco Syrah, Zenata-Morocco ’21 18
Sparkling Wine
Angels & Cowboys, Méthode Traditionnelle Brut, Cali. nv 80
Schramsberg, Blanc de Blanc, North Coast ’21 115
Raventós I Blanc, Brut Rosè, Conca del Riu Anoia ’21 110
Elk Cove, La Boheme Brut Rosé, Yamhill-Carlton ’17 110
Terrevive, Stilolrosso Frizzante, Emilia-Romagna nv 85
Andreola, Col del forno Prosecco, Valdobbiadene ’22 75
Gusbourne, Brut Reserve, England ’19 125
Sanger, Voyage 360, Brut Nature Champagne, nv 145
Marguet, ‘Yuman’ Brut Nature ’18 155
Pierre Paillard, Grand Cru Les Parcelles, Bouzy ’18 155
Pol Roger, Brut Réserve, Epernay nv 125
Petit & Bajan, ‘Nymphea’ Brut Rose, a Avize nv 145
Laurent-Perrier, La Cuvée Brut, Tours-Sur-Marne nv 150
Henriot, Rosé, Reims nv 140
Old World Rosé and White Wine 
Ronco Severo, Ramato, Friuli Colli Orientali ’18 80
Gai’a, Ritinitis Nobilis, Aigialeia Retsina nv 53
Zafeirakis, Foothills Chardonnay, Tyrnavos ’22 65
Anatolikos, ‘Fine’ Assyrtiko, Avdira, Xanthi, Thrace ’21 77
Troupis, Fteri Moscofilero, Peloponnese ’20 48
Gerovassiliou, Malagousia, Epanomi ’22 83
Nicoluzo, Cacotrigi, Corfu ’21 85
Gavalas, ‘Natural Ferment’, Santorini ’21 120
Argyros, Assyrtiko, Santorini ’22 140
Manousakis, Nostos Vidiano, Chania ’22 70
Tsantalis,  Agioritikos, Mt Athos ’21 59
Iliana Malihin, Rhea Old Vines Vidiano, Rethymno ’21 100
Domaine Gilet, Cuvée Silex Sec, Vouvray ’22 52
Gérard Boulay, àChavignol, Sancerre ’23 90
Clos du Tue-Bœuf, Frileuse Cheverny, Loire ’22 75
PierreYves ColinMorey, Bout du Monde, Bourgogne ’21 125
Domaine Jean Dauvissat, Chablis ’22 100
Xavier Gérard, Viognier, Collines Rohodaniennes ’20 70
Kofererhof, Kerner, Alto Adige ’22 67
Zuani, Ribolla Gialla, Sodevo – Collio ’21 48
Michael-Eppan, St. Valentin Sauvignon, Alto Adige ’21 93
Tenuta Tascante, Buonora, Etna Bianco ’22 64
Gini, La Froscà, Soave Classico ’19 62
Benito Ferrara, Terra d’Uva, Greco di Tufo ’22 65
Planeta, Eruzione 1614 Carricante, Sicily ’18 90
Leirana, Albariño, Rias Baixas ’22 82
Costers del Priorat, Blanc de Pissarres, Priorat ’21 85
New World Rosé and White Wine 
Robert Sinskey, Orgia, Los Carneros ’17 95
Trisaetum, Coast Range Riesling, Yamhill-Carlton ’21 65
Cobb, Vonarburg Riesling, Anderson Valley ’18 110
The Eyrie Vineyards, Pinot Gris, Oregon ’22 62
Cadre, Sea Queen Albariño, Edna Valley ’22 55
Goldeneye, Confluence Randolf blk. Gewürztraminer ’21 81
Sean Thackery, Pleadies Viognier, California ’23 60
Starlite, Viognier, Alexander/Sonoma Vlys. ’22 60
Miner, Viognier, Paso Robles ’20 55
Matthiason, Bengier Ribolla Gialla, Napa Valley ’20 110
Brij, Assyrtiko, Lodi ’22 68
Boutz Cellars, Assyrtiko, Adelaida- Paso Robles ’23 75
Cordant, Resolution, Paso Robles ’21 110
Merry Edwards, Sauvignon Blanc, Russian River ’22 63
Illumination, Sauvignon Blanc, Napa/Sonoma ’22 95
Groth, Estate Sauvignon Blanc, Oakville ’22 105
Cade, Sauvignon Blanc, Napa Valley ’23 71
Astrolabe, Sauvignon Blanc, Marlborough ’23 50
Tendril, Enchanter Chardonnay, Willamette Valley, ’19 82
Drew, Bahl Briney Chardonnay, Anderson Valley ’22 80
Flowers, Chardonnay, Sonoma Coast ’22 120
Walt, Chardonnay, Sonoma Coast ’20 59
Ramey, Chardonnay, Russian River Valley ’22 73
Lioco, Estero Chardonnay, Russian River ’21 110
Padis, Chardonnay, Carneros ’18 100
Obsidian Wine Co., Poseidon Chard, Carneros ’22 53
Liquid Farm, La Hermana Chardonnay, Santa Maria ’22 73
Old World Red Wine
Glinavos, Vlahiko Red, Ioannina ’18 63
Alpha Estate, SMX, Amyndeon ’20 80
Anatolikos, Fine Mavroudi, Avdira, Xanthi, Thrace ’17 95
Oenops, ‘Xinomavraw’, Prosotsani-Drama ’20 77
Skouras, Megas Oenos, Peloponnese ’19 90
Costa Lazaridi, Amethystos Cava, Drama ’20 135
Thymiopoulos, Xinomavro, Naoussa ’20 68
Tsantalis, Reserve, Rapsani ’16 85
Domaine Mercouri, Refosco, Korakochori Ilias ’19 67
Ktima Driopi, Agiorgitiko, Nemea ’20 59
Gaia Estate, Koutsi Agiorgitiko, Nemea ’20 100
Spiropoulos, Porfyros Red, Peloponnese ’17 60
Gentilini, Eclipse Mavrodaphne, Cephalonia ’17 85
Domaine Sigalas, Mandilaria/Mavrotragano, Cyclades ’22 68
Domaine Besson, Givry 1er Cru Les Grands Prétans ’22 103
Jean-Paul Dubost, ‘Vieilles Vignes’ Brouilly ’20 67
Château Greysac, Cru Bourgeois Médoc ’18 85
Château Larruau, Margaux ’17 100
Jean Foillard, Beaujolais-Villages ’22 74
Faury, Vieilles Vignes, Saint Joseph ’20 120
R&M Saouma, Inopia, Côtes du Rhône Villages ’16 56
Domaine de Terrebrune, Bandol ’19 91
Fontanafredda, ‘Ebbio’ Nebbiolo, Langhe ’21 90
Trediberri, Barbera D’Alba ’23 120
De Forville, Loreto, Barbaresco ’20 95
Pira, Serralunga d’Alba, Barolo ’18 120
San Silvestro, ‘Patres’ Barolo ’19 104
Col d’Orcia, Brunello di Montalcino ’18 110
Monsanto, Riserva, Chianti Classico ’19 71
I Custodi, Ætneus, Etna Rosso ’17 104
Molettieri, Vigna Cinque Querce, Taurasi ’15 120
Clos Bartolomé, Priorat ’20 60
Alto Moncayo, Garnacha, Borja ’19 100
Pegaso, Sierra de Gredos ‘Zeta’, Avila ’20 70
New World Red Wine
Ken Wright Cellars, Pinot Noir, Willamette ’22 95
Trisaetum, Trisae Pinot Noir, Willamette Valley ’22 65
Evening Lands, Seven Springs Pinot Noir, Eola-Amity ’22 90
Goldeneye, Pinot Noir, Anderson Valley ’21 120
Ram’s Gate, Pinot Noir, Sonoma Coast ’21 87
Oakwild Ranch, Toboni Pinot Noir, Russian River ’20 72
Ghostwriter, Amaya Ridge Pinot ’21 100
Wrath, San Saba Pinot Noir, Monterey ’21 95
Hope & Grace, Doctor’s Pinot Noir, Santa Lucia ’17 80
Seven Hills, Merlot, Columbia Valley ’22 55
Gramercy, Cabernet Sauvignon, Columbia Valley ’18 95
Rosati, Cabernet Sauvignon, Mendocino County ’13 80
Venn, Cabernet Sauvignon, Napa Valley ’21 93
Padis Vineyards, Cabernet Sauvignon, Napa Valley ’13 125
Domaine Eden, Cabernet Sauvignon, Sta Cruz Mtns ’18 88
Lancaster Estate, Winemakers Cuvee, Alexander Vly. ’21 125
Two Squared by Alpha Omega, Napa Valley Red ’21 105
Leviathan, Napa Valley Red ’21 95
Epoch Estate, Paderwski-Catapult Red, Paso Robles ’19 125
Mora, Valpo, Sonoma County Red ’19 85
Saldo, Zinfandel, California ’21 70
Biale, Old Kraft Zinfandel, St.Helena ’21 115
Starlite Vineyards, Zinfandel, Alexander Valley ’16 95
Limerick Lane, Zinfandel, Russian River ’20 72
Baca, Home Base Zinfandel, Sonoma County ’19 65
McGah Family, Scarlett Zinfandel, Rutherford ’19 83
Turley, Dragon Zinfandel, Howell Mtn. ’22 100
Siesta en el Tahuantinsuyu Malbec, Uco Valley ’18 65
Lioco, Carignan ‘Sativa’, Mendocino ’19 63
Gramercy, Red Willow Syrah, Columbia Valley ’18 115
Lacuna, California Syrah ’19 64
Belharra, Los Madres Syrah, Carneros ’19 80
Caymus-Suisun, Grand Durìf, Suisun Valley ’21 115
Sparkling & White Half Bottles
Jean Vesselle, Brut, Oeil de Perdrix, nv 65
Matanzas Creek, Sauvignon Blanc, Sonoma Co. ’23 32
Bisci, Verdicchio di Matelica ’21 28
St. Michael-Eppan, Pinot Grigio, Alto Adige ’22 30
Gueguen, Chablis ’22 53
Kistler, Les Noisetiers Chard, Sonoma Coast ’20 80
Rombauer, Chardonnay, Carneros ’22 45
Red Half Bottles
Merry Edwards, Pinot Noir, Russian River ’22 55
Kosta Browne, Pinot Noir, Sta. Rita Hills ’20 110
Opus One, Napa Valley Red ’19 430
Tablas Creek, Esprit d’Tablas, Paso Robles ’21 70
Chante Cigale, Châteauneuf-du-Pape ’21 80
Château Rauzan-Ségla, Ségla Margaux ’16 95
Remelluri, Reserva Rioja ’15 62
Felsina, Rancia, Chianti Classico ’20 72
Mocali, Brunello di Montalcino ’18 73
Agricola Venturini, Amarone della Valpolicella ’15 78

Glyka

Baklava
Traditional walnut & honey baklava with vanilla-praline ice cream 13.50

Sokolatina
Flourless dark chocolate cake with sweetened whipped cream 14.75

Kataifi Ekmek
Shredded filo with semolina custard, creme fraiche & pistachio 13.75

Rizogalo
Arborio rice pudding with honey roasted peach 13.50

Galaktoboureko
Semolina custard in filo with seasonal fruit spoon sweet & pistachio ice cream 13.50

Yiaourti Granita
Yogurt sorbet with seasonal fruit granita & mint syrup 13.75

Ouzo Sorbet
with orange & cherry 13.00

Pagoto Baklava
Baklava ice cream with baklava syrup 13.50

Judy’s Special Sundae
Chocolate & vanilla ice cream with hot fudge, whipped cream & toasted almonds 16.75

Yiaourti me Meli
Greek yogurt with spiced walnuts & dates drizzled with Marshall’s honey 14.25

Loukoumades
Traditional Greek doughnuts with honey, cinnamon & walnuts 11.50

Koulourakia
Selection of Greek cookies 13.50

Greek Coffee 6.50
Stone-ground coffee
heated over hot sand
Sketo for no sugar
Metrio for medium sweet
Glyko for sweet
Frappé 7.50
Classic Greek Iced Coffee

Tea Selection 7.25
Strong Breakfast Blend
(Darjeeling, Ceylon & Assam)
Green Mandarin Jasmine
Spearmint (caffeine-free)
Chamomile
Green Nuit À Versailles
(Bergamot, Kiwi, Yellow Peach & Orange Blossom)

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
6% surcharge is added to all guest checks in support of San Francisco Employee Ordinances such as Healthy SF