Appetizers
Hoja Santa Shrimp
shrimp filled with panela cheese and wrapped in a hoja santa leaf
150
Tapenade
a mixture of black and green olives, garlic and olive oil with toasted pita
95
Classic Greek Dolmas
stuffed grape leaves with rice, pine nuts, garlic, parsley, onion and served with lemon sauce
110
Santorini Octopus
fresh octopus sauteed with olive oil, garlic, black olives, tomato and feta cheese
140
Classic Hummus
chickpeas, tahini, olive oil, lime, garlic served with pita bread
95
Tzatziki
Greek yogurt, cucumbers, garlic and fresh dill dip served with pita bread
95
Parmesan Scallops in Watercress Sauce
crusted with parmesan, seared and served over grilled jicama topped with a watercress sauce
120
Soups
Avgolemono Greek Soup
creamy rice, egg, chicken and lemon
90
Cucumber Soup
a subtle flavors of cucumber, herbs and shrimp soup
90
Carrot Ginger Soup
a vegetable combination served with garlic croutons
90
Tam Yum with Shrimp
a creamy coconut milk, shrimp Thai soup
150
Salads
Tabbouleh
couscous, mint, parsley, cucumber , onions, tomatoes, wheat, lime and olive oil, lettuce
120
Greek Salad
cucumber, tomatoes, red onion, bell peppers, feta cheese and black olives
130
Entrees
Pistachio Crusted Local Seabass
a crust of pistachios, panko and parsley with a fennel and yogurt sauce served with baby potatoes and fresh vegetables.
230
Greek Style Sautéed Shrimps Entree
shrimp sautéed with olive oil, garlic, lime, herbs served with vegetables. Rice and a habanero and honey sauce
260
Slow Roasted Pork Shank & Alubias Bean Salad
marinated with achiote, garlic, fresh orange juice & wrapped in a banana leaf topped with habanero, red onions & oregano. Served with a Alubias white bean salad made with roasted bell peppers, onions, cilantro & tomatoes
230
Leg of Lamb with Mint
served with tarragon lime roasted potato and seasonal vegetables with fresh mint sauce
320
Rosemary Rack of Lamb
seared and roasted with rosemary, garlic, lime and Dijon mustard. Served with vegetables and tarragon lime roasted potatoes
320
Moussaka
layered ground lamb, potatoes, eggplant and topped with Bechamel sauce. Served with Greek salad
210
Beef Filet with Jamaica Sauce
filet mignon served in a sauce of Hibiscus and red wine accompanied by grilled baby corn and nopales and scalloped potatoes
270
Duck Magret with Black Cherry Wine Sauce
seared duck breast with rosemary and red wine sauce over a mole polenta served with a cucumber, dates, pecan compote
320
Mama Lupe’s Chicken
grilled chicken breasts with Mama Lupe’s Peanut Salsa of tomatillos, garlic and chile de arbol handmade in a molcajete. Served with grilled cactus, fresh corn and tortillas
210
Greek Chicken Souvlaki
2 skewers with pita & roasted potatoes
210
Gnocchi in Huitlacoche Sauce
garlic, tomatoes, basil, 180
with shrimp 220
Desserts
Galaktoboureko
a phillo dough stuffed with custard topped with an orange scented sauce.
80
White Chocolate Mousse
with a cinnamon and bougainvillea sauce
80
Turkish Coffee
made in a classic Copper Pot and custom made to your level of sweetness
40
