Today's Specials

Join us for the final days of our Mushroom Festival menu! 

Appetizers

VELVET MUSHROOM BISQUE 15-  assorted variety of local mushrooms, finished with basil oil and porcini mushroom dust

SAVORY MUSHROOM BAKLAVA  16-  black pearl and king trumpet mushrooms baked between sheets of phyllo dough with walnuts, herbs, and feta mousse; metaxa brandy savory “syrup”

SLIDERS 16-   shaved prime rib, rosemary aioli, grilled blue oyster mushrooms

MANOURI 16-   pan-seared manouri cheese (feta whey and cream), lemon ramp butter-basted oyster mushrooms 

Mains

YOUVETSI v 27-   a variety of local mushrooms in an aromatic tomato stew with orzo pasta

CODFISH TAGINE 33-    wild-caught icelandic cod cooked in a cast iron dutch oven with a variety of local mushrooms, wilted kale, chick peas, pearl cous cous in an aromatic moroccan-spiced harissa and tomato sauce

FESTIVAL SKIRT STEAK * gf 43-    topped with roasted lion’s mane and oyster mushrooms, crumbled barrel-aged feta, demi-glace; black truffle potato purée

WHOLE GRILLED BRONZINO gf 38-    cooked over an open flame; topped with ladolemono, capers and oregano; spanakorizo (spinach rice)