mana Menu

Perfectly chilled shrimp accompanied by a zesty horseradish-tomato sauce.

A mix of chopped romaine lettuce, kale, charred Persian cucumber, Parmesan panko crisps, mizithra, scallion, dill, mint, and lemon EVOO dressing.

Vibrant red and orange beets with almond ricotta, walnuts, and a drizzle of burnt honey lemon vinaigrette.

A smooth blend of eggs, lemon, and rice, creating a light and comforting soup.

Crunchy zucchini and eggplant slices served with creamy tzatziki.

Tender giant beans baked in a rich tomato sauce with celery, onion, extra virgin olive oil, topped with feta cheese and fresh parsley.

Topped with creamy feta and freshly shaved truffle flakes, finished tableside.

Pan-fried Gaviera cheese with a splash of lemon.

Lightly battered rings served with classic marinara for a timeless dip.

Accompanied by lemon, oregano, EVOO, and fava spread.

Steamed in a fragrant white wine sauce.

Spiced Wagyu beef paired with tomato, onion, cucumber, mint, and tzatziki, served with mini pitas.

Grape leaves stuffed with rice, Wagyu beef, dill, and spices, topped with a tangy egg-lemon sauce.

Wagyu beef combined with Mediterranean herbs and spices, served with a side of tzatziki.

Flavorful green and red peppers packed with herbed rice, toasted pine nuts, and sweet raisins, accompanied by zesty, golden lemon potatoes.

Wild-caught salmon, skin-on, crisply cooked on a wood-fire grill, served with tender artichokes, carrots, potatoes, and green peas in a zesty lemon sauce.

Wood-fired, complemented by roasted veggies and a tangy lemon-caper sauce, featuring a mild, sweet flavor and delicate flaky texture.

A blend of fish, shrimp, octopus, king crab mussels and calamari, mixed in hand-cut tagliatelle pasta with a creamy parsley pesto sauce.

Tender Colorado lamb accompanied by a lemon-oregano vinaigrette and crunchy potatoes.

Tender half free-range chicken marinated in EVOO, lemon, garlic, and Greek herbs. Served with flavorful lemon potatoes and garnished with lemon oregano finished on charcoal broiler.

A traditional Greek casserole made with layers of pasta and Wagyu beef, enriched with marinara sauce, kefalotyri cheese, and a smooth béchamel sauce.

Traditionally marinated chicken skewer with peppers, onion, kale & grape tabbouleh salad, and tzatziki.

Berkshire Tomahawk black pork chop grilled to perfection, marinated with EVOO and Greek spices. Served with flavorful lemon potatoes.

Rich, tender, and marbled. Served sliced with crunchy potatoes, smoked black pepper aioli, and Maldon sea salt flakes.

Elysian Farms lamb in a rich tomato sauce with herbs, red wine, onion, and garlic. Served over hylopites pasta and topped with mizithra cheese.

Roasted with lemon, EVOO, oregano, and garlic.

Vine-ripened tomatoes, grapes, dates, dried figs, roasted cashews, herbs, scallion, citruses, and EVOO.

Raisins, pine nuts, thyme, sage, lemon, and EVOO.

Crispy with thyme and Maldon salt.

Votanikon Gin, Watermelon, Basil, Mint, Lemon, Mandarin Three Cents

Indoniko Tsipouro, Thyme, Pomegranate, Elderflower, Lemon

St. George’s Green Chili Vodka, Lime, Dill, Transatlantic Bitters

Casamigos Jalapeno Tequila, Pineapple, Lime, Spice

Dos Hombres Mezcal, Thyme Liqueur, Prickly Pear, Aronia, Lemon

Dos Hombres Mezcal, Ginger, Lime, Fever Tree Blood Orange

Rittenhouse Rye, Lychee, Basil, Lemon, Saffron

Larceny Whiskey, Demerara, Orange and Old Fashion Bitters

Kástra Elión Vodka, Dry Vermouth, Kástra Elión Olive Brine

Absolute Vanilla Vodka, RumHaven, Coffee Liqueur, Illy Cold Brew

Strawberry & Lemongrass Grey Goose Vodka, Aperol, Fig, Fever Tree Club Soda

Greek Pale Lager

Australian Weiss beer - 5.4%

Pilsner beer - 5%

Greek IPA - 7%

A Mexican pilsner - 4.4% ABV

Light Lager - 4.2%

100% organically grown moschofilero

Citrus, flowers, spice

Citrus, sweet flowers, vanilla aromas

White flowers, honeysuckle, citrus

Peach, lemon peel, orange leaf

fresh, balancing fruit and oak elements

Peach, mango, pineapple

Aromas of grapefruit, peach, and lemon

Passionfruit, melon, litchi

Aromas of strawberry and cherry, jam notes

Red fruit, cherry, and hint of lemon

Expression of fresh fruit and spring flowers

Black cherry, blueberry, sweet spices

Red forest fruit, cherry jam, spices

sweet red cherry, cranberry, and a dash of rose petal

Ripe red fruit, chocolate, red currant

Red fruit, vegetal aromas of olive and tomato

Bouquet of spices, ripe blackberry

Assorted berry, touch of tobacco, spices

Black plums, raspberries, cocoa

Crispy phyllo pastry stuffed with a savory mix of spinach, leek, green onion, fresh herbs, tangy feta cheese, and a touch of olive oil.

Crispy fried dough filled with aromatic fennel seeds, fresh dill, mizithra cheese, and a drizzle of olive oil for a traditional Greek flavor.

A light and fluffy baked omelet with feta, mizithra, fresh vegetables, green onion, and fragrant herbs, capturing the flavors of the Aegean.

Caramelized Easter bread, soaked and toasted to perfection, drizzled with Greek thyme honey, and topped with pecans and raisins for a sweet and nutty finish.

Black pork ham, graviera cheese, creamy béchamel sauce, and a perfectly fried egg over sourdough bread.

Poached eggs simmered in a flavorful tomato sauce with herbs, peppers, onions, garlic, and cumin. Served with grilled bread.

Served with seasonal fruits, nuts, and a drizzle of honey.

A mix of chopped romaine lettuce, kale, charred Persian cucumber, Parmesan panko crisps, mizithra, scallion, dill, mint, and lemon EVOO dressing.

Vibrant red and orange beets with almond ricotta, walnuts, and a drizzle of burnt honey lemon vinaigrette.

A smooth blend of eggs, lemon, and rice, creating a light and comforting soup.

Crunchy zucchini and eggplant slices served with creamy tzatziki.

Tender giant beans baked in a rich tomato sauce with celery, onion, extra virgin olive oil, topped with feta cheese and fresh parsley.

Topped with creamy feta and freshly shaved truffle flakes, finished tableside.

Pan-fried Gaviera cheese with a splash of lemon.

Lightly battered rings served with classic marinara for a timeless dip.

Accompanied by lemon, oregano, EVOO, and fava spread.

Steamed in a fragrant white wine sauce.

Spiced Wagyu beef paired with tomato, onion, cucumber, mint, and tzatziki, served with mini pitas.

Grape leaves stuffed with rice, Wagyu beef, dill, and spices, topped with a tangy egg-lemon sauce.

Wagyu beef combined with Mediterranean herbs and spices, served with a side of tzatziki.

Flavorful green and red peppers packed with herbed rice, toasted pine nuts, and sweet raisins, accompanied by zesty, golden lemon potatoes.

Wild-caught salmon, skin-on, crisply cooked on a wood-fire grill, served with tender artichokes, carrots, potatoes, and green peas in a zesty lemon sauce.

Wood-fired, complemented by roasted veggies and a tangy lemon-caper sauce, featuring a mild, sweet flavor and delicate flaky texture.

A blend of fish, shrimp, octopus, king crab mussels and calamari, mixed in hand-cut tagliatelle pasta with a creamy parsley pesto sauce.

Tender Colorado lamb accompanied by a lemon-oregano vinaigrette and crunchy potatoes.

Tender half free-range chicken marinated in EVOO, lemon, garlic, and Greek herbs. Served with flavorful lemon potatoes and garnished with lemon oregano finished on charcoal broiler.

A traditional Greek casserole made with layers of pasta and Wagyu beef, enriched with marinara sauce, kefalotyri cheese, and a smooth béchamel sauce.

Traditionally marinated chicken skewer with peppers, onion, kale & grape tabbouleh salad, and tzatziki.

Berkshire Tomahawk black pork chop grilled to perfection, marinated with EVOO and Greek spices. Served with flavorful lemon potatoes.

Rich, tender, and marbled. Served sliced with crunchy potatoes, smoked black pepper aioli, and Maldon sea salt flakes.

Roasted with lemon, EVOO, oregano, and garlic.

Vine-ripened tomatoes, grapes, dates, dried figs, roasted cashews, herbs, scallion, citruses, and EVOO.

Raisins, pine nuts, thyme, sage, lemon, and EVOO.

Crispy with thyme and Maldon salt.

Larceny Whiskey, Demerara, Orange and Old Fashion Bitters

Kástra Elión Vodka, Dry Vermouth, Kástra Elión Olive Brine

Absolute Vanilla Vodka, RumHaven, Coffee Liqueur, Illy Cold Brew

Votanikon Gin, Watermelon, Basil, Mint, Lemon, Mandarin Three Cents

Indoniko Tsipouro, Thyme, Pomegranate, Elderflower, Lemon

St. George’s Green Chili Vodka, Lime, Dill, Transatlantic Bitters

Casamigos Jalapeno Tequila, Pineapple, Lime, Spice

Dos Hombres Mezcal, Thyme Liqueur, Prickly Pear, Aronia, Lemon

Dos Hombres Mezcal, Ginger, Lime, Fever Tree Blood Orange

Rittenhouse Rye, Lychee, Basil, Lemon, Saffron

Strawberry & Lemongrass Grey Goose Vodka, Aperol, Fig, Fever Tree Club Soda

Greek Pale Lager

Australian Weiss beer - 5.4%

Pilsner beer - 5%

Greek IPA - 7%

A Mexican pilsner - 4.4% ABV

Light Lager - 4.2%

Citrus, flowers, spice

Citrus, sweet flowers, vanilla aromas

White flowers, honeysuckle, citrus

Peach, lemon peel, orange leaf

fresh, balancing fruit and oak elements

Peach, mango, pineapple

Aromas of grapefruit, peach, and lemon

Passionfruit, melon, litchi

100% organically grown moschofilero

Black cherry, blueberry, sweet spices

Red forest fruit, cherry jam, spices

sweet red cherry, cranberry, and a dash of rose petal

Ripe red fruit, chocolate, red currant

Red fruit, vegetal aromas of olive and tomato

Bouquet of spices, ripe blackberry

Assorted berry, touch of tobacco, spices

Black plums, raspberries, cocoa

Aromas of strawberry and cherry, jam notes

Red fruit, cherry, and hint of lemon

Expression of fresh fruit and spring flowers