Taxim Menu

Politiki-style wood fireroasted eggplants, sesame, and house-made pita.

Oven-roasted 1/2 chicken, roasted fingerling potatoes, wild Greek oregano, and ouzo-preserved lemon.

Spiced ground lamb shoulder, yogurt, grilled tomatoes, and pomegranate reduction.

Green lentils, barrel-fermented sheep's feta, and balsamic reduction.

Yuvetsi of giant beans from prespes, red chiles, carrots, celery, and feta.

House-made Greek style yogurt, cucumber, fresh dill, olives, and house-made pita.

Spit-roasted duck breast and leg rubbed with Pastourma spices, yogurt sauce, Pontian satz bread, pomegranate reduction, assorted pickles, and kappadokia fries.

Cretan style tomato salad, house-made barley and carob rusks, scallion, capers, wild oregano, and house-made myzithra.

Roasted beets, Thracian-style walnut skordalia, and feta.

Cretan style tomato salad, house-made barley and carob rusks, scallion, capers, wild oregano, and house-made myzithra.

House-made Greek style yogurt, cucumber, fresh dill, olives, and house-made pita.

Puréed chickpeas, lemon, garlic, and house-made pita.

Messolonghi-style cured cod and salmon roe, potato, and lemon.

Politiki-style wood fireroasted eggplants, sesame, and house-made pita.

Cretan style trahana / soured pasta, spicy lamb sausage, tomato, leek, and yogurt.

Politiki-style artichokes, fingerling potatoes, favas, baby carrots, and dill.

Green lentils, barrel-fermented sheep's feta, and balsamic reduction.

Baby okra, sun-dried tomatoes, fresh coriander, and olive oil.

Lamb and rice stuffed fermented cabbage, pickled red peppers, and yogurt.

Tomato, garlic, hot pepper, cretan graviera, zucchini, egg. Politiki style flatbread.

Foraged wild mushroom, rosemary, metsovone graviera, egg, goat butter. Politiki style flatbread.

Beef pastourmas, kasseri cheese, egg, coriander. Politiki style flatbread.

Lamb and beef smoked sudzuki, kefalotyri and kasseri, egg, fresh cumin leaf. Politiki style flatbread.

Fried potatoes with dried Greek Chile pepper.

Cypriot-style smoked pork loin, pickled cayenne, coriander, and myzithra.

Cypriot-style pork sausage, stuffed in lamb caul, herb salad, and halloumi.

Spiced ground lamb shoulder, yogurt, grilled tomatoes, and pomegranate reduction.

Octopus, fennel and red onions.

Wood-grilled lamb chops, almond currant cracked wheat pilaf, marinated pepper salad, and grilled lemons.

Oven-roasted 1/2 chicken, roasted fingerling potatoes, wild Greek oregano, and ouzo-preserved lemon.

Spit-roasted duck breast and leg rubbed with Pastourma spices, yogurt sauce, Pontian satz bread, pomegranate reduction, assorted pickles, and kappadokia fries.

Oven-roasted whole aegean sea bass, lemon, olive oil, sea salt, sautéed dandelions (fileted fish may have stray bones).

Oven-roasted wild boar, house-made Cretan-style pasta, raw chestnuts, and metsovo graviera.

Skewered wood-grilled pork shoulder, grilled tomatoes, mint yogurt sauce, capers, and kappadokia fries.

Oven-roasted eggplant, summer squash, fingerling potatoes, florinis peppers, tomato, chickpea basmati pilaf, and feta.

Ghiardelli chocolate, almond cream, petimezi, and house candied xios mandarin.

House-made Greek yogurt, house-candied xios mandarin, honey, and walnuts.

Assorted Greek cookies: mahlepia, andriotiko amygdalota (gluten free almond), hazelnut kourabiedes, walnut melomakarona.

Baked thessaloniki-style custard and house-made phyllo pastry, lemon, and powdered sugar.