Cool and creamy, made in-house daily with thick Greek yogurt and Iliada olive oil from Kalamata. The connective thread of the Aegean table — you'll find it across the menu for good reason. Try it with the Narince/Emir from Turkey.

The eggplant is charred directly on our Mibrasa coal grill before it becomes this smoky, creamy Levantine dip. Tahini, lemon, and a finish of Iliada EVOO. The smokiness here is different from anything you've had before. Fully vegan.

A sweet-tart dip from Aleppo, Syria — roasted red peppers, walnuts, and pomegranate molasses. The pomegranate gives it a depth that surprises everyone. A great gateway into the Aegean pantry. Pour the Lebanese Cinsault/Tempranillo alongside.

Turkish pickled vegetables in a warm-spiced brine — cinnamon, mustard seed, garlic. Different from American pickles in every way. A great palate cleanser between heavier dishes.

The best way to start. Three house-made dips, house pickles, olives, and warm pita made with Greek thyme honey from a family farm. In the Aegean, the meze spread is how every meal begins — communal and generous. Order the Cava and share.

Cream-filled burrata split tableside over grape tomatoes, house basil pesto, and toasted hazelnuts. A long pour of barrel-aged balsamic and Iliada olive oil. From Puglia — right across the Adriatic from Greece. The Aphrodite cocktail was built for this.

Ground lamb spiced with cumin, coriander, and allspice, served in a harissa-tomato ragout with shaved sheep's milk cheese. North African chili paste, Eastern Mediterranean lamb, pastoral cheese — the Aegean range in one dish.

Pan-fried and glazed with house-made date molasses, set over nigella-onion yogurt with za'atar. Nigella seeds taste like wild thyme crossed with toasted sesame. One of the strongest vegetarian dishes on the menu. The High Atlas cocktail echoes the spice profile.

Four Greek varieties — Kalamata, Conservolea, Amfissa, and Tsakistes — marinated with fresh herbs and Aleppo pepper from Syria. Simple and perfect with a glass of Savatiano.

Shrimp simmered in a tomato ragout deglazed with ouzo — the Greek anise spirit — finished with whipped feta and lemon oil. The ouzo hits first, then the feta cools everything down. One of our most popular dishes. Try it with the Xinomavro rose.

Roasted red and yellow beets with whipped goat cheese and walnut dukkah — a Middle Eastern nut-and-spice blend from Egypt. Green apple and celery root add crispness, fresh mint ties everything together. Earthy, sweet, and tangy all at once.

Grilled halloumi from Cyprus — a cheese that holds its shape on the grill and gets a beautiful sear. Peppery arugula, kataifi-wrapped walnuts roasted into crunchy nests, and a honey vinaigrette. Sweet, salty, crunchy.

The real Greek salad — never contains lettuce. Cretan feta, Kalamata olives, tomatoes, cucumber, red onion, dressed simply with Iliada EVOO and lemon. In Greece, the quality of the ingredients is the dressing. Pour the Provencal rose.

Greek kaseri cheese wrapped in crispy phyllo, fried golden, drizzled with honey, and served over a green salad with pistachios. Listed under salads but really a warm, indulgent starter. Try it with the Lebanese Merwah/Viognier.

The benchmark. Caputo 00 flour dough cold-fermented for 24 hours. San Marzano tomatoes from the volcanic soil near Vesuvius. Fior di latte mozzarella. Fresh basil. Baked in the Earthstone wood oven. If you want to know what we're about, this pizza tells you.

No tomato sauce — three Italian cheeses: fior di latte, gorgonzola, and mascarpone, finished with rosemary and a drizzle of truffle honey after the oven. The truffle honey is the move — earthy sweetness that makes the whole thing sing. If you love this, the Bucatini and Truffles is the main-course version.

San Marzano base with mozzarella, then after the oven: paper-thin prosciutto di Parma aged at least 12 months in Emilia-Romagna, fresh arugula, shaved Parmesan, and Iliada EVOO. The prosciutto is never cooked — the pizza's heat just warms it. Our most composed pizza.

Italian fennel sausage with that distinctive anise-like sweetness, roasted red peppers, fior di latte, and Calabrian peppers for a fruity, medium heat. The boldest, most substantial pizza we make. The Calabrian peppers are the same ones in the tuna crudo — if you respond to the heat, try both.

Grilled chicken with the same fior di latte from the pizzas, sliced tomato, arugula, and balsamic glaze on ciabatta. Simple, well-executed, and our most accessible lunch option.

Herb-marinated chicken in a warm pitta with roasted red peppers, feta, spinach, and house lemon aioli. Our most Mediterranean lunch sandwich.

Grilled salmon with lemon and oregano, fresh tomato, cucumber, arugula, and tzatziki on ciabatta. If you love this, come back for dinner and try the Verlasso Salmon from Patagonia — the full entree experience.

Harissa-rubbed shrimp (mild heat) with roasted red peppers, spinach, and house hummus in warm pitta. Our most premium lunch sandwich. The harissa here is gentler than the dinner King Prawns.

Ground lamb with harissa tomato jam, kaseri cheese — a Greek sheep's milk cheese — arugula, and truffle honey on ciabatta. Spicy, sweet, salty, and earthy in one bite. The most 'us' of any lunch sandwich.

An Italian open-faced tart with seasonal fruit and a buttery short crust. Served with lemon custard (dinner) or vanilla ice cream (lunch). Our lightest dessert — for when you want something sweet without being heavy.

House-made — layers of phyllo, pistachios, walnuts, honey, and rose water. Claimed by every culture along the Aegean coast. If you're having the ouzo closing, the honey and anise are a perfect match.

Greek milk pie — warm semolina custard with fresh berries. The kind of dessert a yiayia would make. Our most authentically Greek dessert and a discovery for first-time guests.

Same bitter-sweet profile as a real Negroni, without the alcohol. Built for people who love cocktails but aren't drinking tonight. The cocktail equivalent: Aegean Tonic.

Traditional Moroccan mint tea served iced. In Morocco, it's served to every guest as a welcome. Sweet, refreshing, aromatic. The High Atlas cocktail is the alcoholic version.

House-made lemonade with fresh cucumber and dill — drinkable tzatziki, essentially. The most refreshing thing on the menu. The Dill-usional cocktail adds mezcal to the same profile.

Lyre's non-alcoholic gin, strawberry, and bell pepper — the pepper adds an unexpected vegetal sweetness. Our most unusual mocktail. The Garden Standard cocktail is the alcoholic cousin.

Lyre's dark rum, pineapple, lime, and tahini — the same tahini from the hummus, in drink form. Nutty, creamy, tropical. The Open Sesame cocktail is the alcoholic version.

Spanish octopus from the Galician coast, poached then charred on the Mibrasa at 700 degrees. Served with house romesco — the Catalan almond-and-pepper sauce — fingerling potatoes, Spanish chorizo, and herbs. Pure Iberian Mediterranean, and a signature for a reason.

Yogurt-marinated chicken thighs rubbed with sumac, finished with tahina and lemon. More flavor than most $40 chicken dishes, at a price that makes it the best value on the dinner menu. The Mibrasa does all the work.

Chicken marinated in Aleppo pepper — a fruity, mildly spicy pepper from Syria — skewered and grilled on the Mibrasa. Same sides as the Adana: fries, fattoush, pickles, tzatziki. Lighter than lamb, but the Aleppo gives it real character. Pour the Provencal rose.

Verlasso salmon from Patagonia — non-GMO feed, carbon neutral, one of the most sustainable salmon farms in the world. Grilled on the Mibrasa, served with roasted eggplant, preserved lemon, and schug — a bright, herby, hot Yemeni sauce. The sourcing on this fish is something we're proud of.

Yellowfin roasted rare in the Earthstone with an Egyptian spice rub — cumin, cardamom, cinnamon, sumac. Warm, aromatic crust. Cool, rare center. Served with Sicilian caponata. Pour the Croatian Plavac Mali alongside — its black cherry and chocolate stand up to the spice.