màna Menu

Traditionally marinated chicken skewer with bell peppers, onion, kale & grapetabbouleh salad, and tzatziki.

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

Tzatziki avocado, smoked eggplant, spicy feta served with wood-fired pita bread.

Topped with creamy feta and freshly shaved truffle flakes.

Crunchy zucchini slices served with creamy tzatziki.

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

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

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

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

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

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

A traditional Greek salad featuring vine-ripened tomatoes, cucumbers, capers, onions, olives, dakos, parsley, feta cheese, and EVOO.

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

Topped with creamy feta and freshly shaved truffle flakes.

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

Pan-fried Gaviera cheese with a splash of lemon.

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

Lightly battered fresh calamari served with garlic aioli for a timeless dip

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

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

Tzatziki avocado, smoked eggplant, spicy feta served with wood-fired pita bread.

Crunchy zucchini slices served with creamy tzatziki.

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.

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.

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

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

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.

Layers of mushrooms, thinly sliced potatoes, eggplant, zucchini, and creamy béchamel. (VG)

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

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

Crispy with thyme and Maldon salt.

Roasted with lemon, EVOO, oregano, and garlic.

A mix of broccoli, cauliflower, and carrots with a refreshing citrus herb dressing.

Creamy Greek yogurt dip with cucumber, and garlic