ZORBAS
The rooftop menu. Cocktails, meze, pizza, and wine from the kitchen one floor below — no reservation, no clock.
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.
$12
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.
$14
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.
$14
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.
$18
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.
$26
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.
$16
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.
$18
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.
$12
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.
$19
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.
$8
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.
$18
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.
$15
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.
$23
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.
$14
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.
$18
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.
$21
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.
$23
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.
$21
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.
$8
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.
$8
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.
$8
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.
$8
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.
$8
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
For parties of 8 or more, 20% gratuity is added for your convenience.
Menu changes seasonally. Prices subject to change.
The Sourcing Is Already in the Kitchen. Come Taste It.
The fire is already lit. The olive oil is already on its way to your table.
No reservation? Walk up to Zorbas — no reservation, ever. Planning something private? Private dining at both locations. Bringing the kitchen to your venue? Full-service catering.
Frequently Asked Questions
What's the most popular dish at Alder & Oak?
The Galician octopus off the Mibrasa is the table's most-ordered first course — the edges char and the center stays yielding. The whole grilled fish is the most-ordered shared main. The wood-fired pizza on 24-hour cold-fermented dough is the table-saver when one guest at the table doesn't quite know what they want yet. Start with the octopus.
Are there gluten-free options on the menu?
Yes. The menu is built around vegetables, whole fish, and grilled proteins — most of the kitchen's work is naturally gluten-free before any modification is asked for. Tell your server when you sit down and they'll guide the table; the kitchen will adjust where needed. The pita and the pizza are the two flagship gluten exposures; everything else can be made gluten-free or already is.
Are there vegetarian and vegan options?
Yes. The Aegean format is generous to plant-based eating — meze, salads, vegetable mains, wood-fired pizza on a clean dough, and seasonal vegetables straight from the Earthstone make a full table without a single protein order. The kitchen has run multi-course vegan tasting menus on request; let your server know and the table will be guided.
How much does dinner at Alder & Oak cost?
Dinner runs in the premium tier — most tables land in the $31–$50 per-guest range, depending on protein selection, wine, and how many courses the table moves through. Lunch is lighter. Private events are quoted by the room and headcount; see private events. The wine and Coravin programs scale up from there for tables that want them.
Can I see the wine list?
The Mediterranean wine list is on the Cocktails & Wine tab above. Indigenous varieties from Greece, Turkey, Lebanon, Croatia, Sicily, and Provence. Seven wines are also available by the glass via the Coravin program — the full Coravin selection lives at Zorbas, one floor above the dining room at Brooklyn and on the rooftop at Jacksonville Beach.