A different dish every day, curated monthly. Monday to Saturday — with a special brunch menu on Sundays.

MONDAY – Braised Pork
With lemon, gramolata, bellpeppers,
and baked onions
Served with greek salad

TUESDAY – Chickpea Stew

With dill, spinach, cumin, and lemon
Served with toasted sourdough

WEDNESDAY – Pasta al Limone

With lemon, parmasan, and garlic
Served with toasted sourdough bread

THURSDAY – Greek Soup

With lemon, parsley, beef meatballs,
and olive oil
Served with toasted sourdough bread

FRIDAY – Merguez & Chickpeas

With lemon, olive oil, oregano, and parsley
Served with toasted sourdough

SATURDAY – Stuffed Eggplant with Beef & Pine Nut
With olive oil, tamarind paste, cinnamon, and cumin
Served with mejadra rice

SUNDAY – Pollo al Ajillo
Spanish garlic marinated chicken thighs with patatas bravas