With feta cheese, green peppers, tomato, olives, and onions.

Poached egg with smoked salmon, and citrus hollandaise on English muffin.

Poached egg with loukaniko (Greek sausage), potato hash, avocado, and hollandaise.

Poached egg with Maryland crab cake, and citrus hollandaise.

Sunny side up eggs with house-made pastrami, cheddar, roasted red pepper, pickles, and salsa verde.

Two sunny side up eggs with NY strip steak, and potato hash.

With mixed, berries, honey, and granola.

Two sunny side up eggs with avocado cream, and hazelnut dukkah on sour dough bread.

Greek Easter bread with mixed berries, and crème anglaise.

With berry compote, and orange whipped cream.

Layers of pancakes with scramble eggs, bacon, cheese, and chef's own maple syrup.

Served with crumbled Gorgonzola, and hot honey.

salmon with smoked eggplant purée, black sesame seed, micro cilantro, and sesame oil.

Sushi grade hamachi with wasabi, lemon vinaigrette, wasabi caviar, and finger lime.

With tuna, crispy shallots, and spicy aioli on potato bun.

With chicken, white cheddar, orange rémoulade, and crispy shallots on potato bun.

With green peppercorn sauce.

Aussie lambs chops with ratatouille.

With your choice of side

With lemon potatoes.

Pan-seared salmon with beluga lentils, and vegetables.

Blue-fin tuna with crispy seaweed, and yogurt sriracha sauce.

Pan-seared scallops with saffron emulsion, and squid ink pasta.

With tiger shrimp, scallops, mussels, and clams.

Herring fish roe with salmon caviar, truffle powder, and coral tuille.

Tiger Shrimps Tempura with crispy seaweed, and sambal aioli.

Lightly seared with yogurt harissa sauce.

With yogurt harissa sauce.

Sushi grade Spanish octopus with black eyed pea salad.

With ouzo flambé, fresh tomato sauce, and fennel.

Sushi grade otopus keftedes with bonito flakes, soy ginger sauce, and spicy sauce.

Served with yogurt mint sauce.

Shrimps lollipops with spicy sauce.

With green salad, baby spinach, and cherry tomatoes.

Shaved Romaine hearts with crumble feta, scallion, dill, sweet drop peppers, extra virgin olive oil, and sherry vinaigrette.

Chopped capers with barrel aged feta, beefsteak tomatoes, shaved onions, cucumber, kalamata olives, green peppers, extra virgin olive oil, and over carob rusk.

Artisan lettuce with Parmesan Reggiano, chef's Caesar dressing, anchovies, and croutons.

With barrel aged feta, beefsteak tomatoes, shaved onions, cucumber, kalamata olives, green peppers, and extra virgin olive oil.

Includes htipiti, tzatziki, and melintzanosalata.

Greek spinach rice.

Greek-style wild greens.