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 sourdough.

TUESDAY – Greek Soup
With beef meatballs, lemon,
parsley, and tomato.
Served with sourdough.

WEDNESDAY – Korean Stir Fried Pork
With gochujang, coriander,
sesame, and green onion.
Served with steamed rice.

THURSDAY – Chickpea Stew
With spinach, lemon, and cumin.
Served with sourdough.

FRIDAY – Swedish Meatballs
With pickled cucumber and lingonberries.
Served with mash potato.

SATURDAY – Pasta al Limone
With capers, lemon, parmasan, and olive oil.
Served with sourdough bread.

SUNDAY – Braised Beef Cheek
With gremolata.
Served with Skordalia “Greek mash potato”
and green salad.