Tzatziki, Tirokafteri, purple carrot humus

SPREADS

Prince Edward Island mussels, white wine, garlic, fresh herbs

STEAMED MUSSELS

Charred, roasted peppers, capers, red onions, red wine vinaigrette

OCTOPUS

Bluefin tuna, avocado, chives, sesame, chili oil

TUNA TARTARE

Roasted red peppers, feta, garlic, fresh herbs, black truffles, hummus

TRUFFLE EGGPLANT

Kefalograviera, sesame crust, quince preserve

SAGANAKI

TSIPOURA

FAGRI

LAVRAKI

Layers of chocolate cake, chocolate mousse, and chocolate ganache served with white chocolate curls, and chocolate sauce

CHOCOLATE CAKE

Semolina custard, phyllo crisps, praline pecan crunch, spiced syrup, masticha gelato

DECONSTRUCTED GALAKTOBOUREKO

Seared, truffle butter, cauliflower puree, shaved truffle

DIVER SCALLOPS

Grilled, served with leek, rice and lemon

LAMB CHOPS

Grilled or lightly fried, lemon, garlic aioli

CALAMARI

AVGOLEMONO

ZUCCHINI & EGGPLANT CHIPS

Lighted floured, pan - seared, lemon butter, capers, fresh herbs

DOVER SOLE (FOR TWO)

Maine lobster, linguine, roasted garlic, chili, white wine sauce, lemon zest

LOBSTER PASTA

House - made kettle chips, creme fraiche, chives

CAVIAR

Beausoleil oysters, passion fruit and dragon fruit mignoette

OYSTERS ON THE HALF SHELL

Premium lump crab meat, house - made cocktail sauce

LUMP CRAB COCKTAIL

SHRIMP COCKTAIL

East Coast little neck clams, apple-champagne mignonette, cocktail sauce

CLAMS ON THE HALF SHELL

Grate the English cucumber on the large holes of a box grater. Place grated cucumber in a fine-mesh sieve or clean kitchen towel, sprinkle with 1/2 teaspoon salt, and let sit 10 minutes. Press or squeeze firmly to remove as much liquid as possible—this keeps the tzatziki thick.

Prepare cucumber

In a medium bowl, add the strained cucumber, 2 cups Greek yogurt, minced garlic, 2 tablespoons chopped fresh dill, 1 tablespoon extra-virgin olive oil, 1 tablespoon lemon juice, and 1 teaspoon red wine vinegar. Stir to combine.

Combine ingredients

Season with 3/2 teaspoons kosher salt (adjust to taste) and 1/2 teaspoon freshly ground black pepper. Cover and refrigerate at least 30 minutes (preferably 1 hour) to let flavors meld. Before serving, stir and drizzle with a little extra olive oil and garnish with dill sprig(s).

Season and chill

In a food processor, combine 1 cup crumbled feta and 1/2 cup softened cream cheese. Pulse until fairly smooth and uniform.

Blend base

Add 1/2 cup drained roasted red peppers, 1 minced garlic clove, 1 teaspoon Aleppo or crushed red pepper, 1/2 teaspoon smoked paprika, 1 tablespoon olive oil, and 1 teaspoon lemon juice. Process until velvety, scraping down the bowl as needed.

Add peppers and seasonings

If mixture is too thick, add up to 1 teaspoon water or more olive oil to reach desired spreadable consistency. Taste and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper (feta is salty—adjust accordingly). Transfer to a serving bowl and drizzle with a little olive oil and a light dusting of smoked paprika.

Adjust texture and season

Preheat oven to 425°F (220°C). Toss 2 cups peeled, chopped purple carrots with 1 tablespoon olive oil and a pinch of salt on a sheet pan. Roast 18–22 minutes until tender and edges caramelize. Let cool slightly.

Roast carrots

In a food processor, combine roasted purple carrots, 1.5 cups cooked chickpeas, 1/4 cup tahini, 2 tablespoons lemon juice, 1 minced garlic clove, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, and 2 tablespoons olive oil. Process until smooth, stopping to scrape down the sides. Add 1–2 tablespoons reserved chickpea liquid or water as needed to reach a creamy but thick consistency.

Process hummus

Adjust seasoning with more lemon, salt, or cumin if needed. Transfer hummus to a bowl, smooth the top, drizzle with 1 tablespoon olive oil and sprinkle 1/2 teaspoon smoked paprika or sumac for color and aroma.

Taste and finish

Arrange the three spreads in shallow bowls or a shared platter. Garnish tzatziki with dill sprigs and a drizzle of olive oil, tirokafteri with a drizzle of olive oil and a sprinkle of smoked paprika, and purple carrot hummus with olive oil and sumac or smoked paprika.

Serve with toasted pita wedges, warm grilled flatbread, and/or an assortment of crisp vegetables (carrot sticks, cucumber, radish, bell peppers). Keep chilled spreads refrigerated until ready; for best texture, serve within 2 hours of plating.

Greek yogurt (full-fat)

English cucumber

Garlic cloves, minced

Extra-virgin olive oil

Fresh dill, finely chopped

Fresh lemon juice

Red wine vinegar

Kosher salt

Freshly ground black pepper

Feta cheese, crumbled

Cream cheese, softened

Roasted red peppers (jarred), drained

Aleppo pepper or crushed red pepper flakes

Smoked paprika

Garlic clove, minced

Cooked chickpeas (drained, reserve liquid)

Purple carrots, peeled and chopped

Tahini

Ground cumin

Water or reserved chickpea liquid

Smoked paprika or sumac (for garnish)

Extra-virgin olive oil (for drizzling)

Fresh dill sprigs (for tzatziki garnish)

Toasted pita wedges or crisp vegetables

Rinse mussels under cold running water. Discard any with cracked shells or that remain open when tapped. Scrub shells and pull off any beard fibers. Place cleaned mussels in the refrigerator until ready to cook.

Inspect & Clean Mussels

In a large wide pot or Dutch oven with a tight-fitting lid, combine the white wine, stock and optional water. This should provide about 2 to 2 1/4 cups of liquid to steam the mussels.

Prepare Cooking Liquid

Heat the butter and olive oil over medium heat in the same pot until butter foams. Add the chopped shallot and cook 2–3 minutes, stirring, until softened but not browned. Add the minced garlic and red pepper flakes; cook 30–45 seconds until fragrant.

Sweat Aromatics

Pour the wine-stock mixture into the pot to deglaze, scraping any bits from the bottom. Bring to a simmer, then add the lemon juice, lemon zest (if using), thyme, salt and pepper. Taste the broth and adjust seasoning — it should be bright and slightly salty to flavor the mussels.

Deglaze & Season

Increase heat to high so the liquid is at a rolling simmer. Add the cleaned mussels to the pot, cover with the lid, and steam for 4–6 minutes, shaking the pot once or twice during cooking. Check after 4 minutes; mussels are done when most have opened. Discard any mussels that remain closed after 6 minutes.

Steam Mussels

Once mussels are open, turn off the heat and immediately stir in the chopped parsley and thyme leaves if additional, then gently toss to coat the mussels in the broth and aromatics. Add the extra lemon juice to taste if desired.

Finish with Herbs

Ladle mussels and plenty of broth into warm bowls. Sprinkle with the reserved parsley garnish. Serve with crusty bread or grilled baguette slices to soak up the broth and lemon wedges on the side.

Optional: For a richer finish, add an extra pat (1 tbs) of butter to the hot broth and swirl until melted before serving.

fresh PEI mussels (cleaned, debearded)

dry white wine

low-sodium chicken or seafood stock

water (optional, for adjusting liquid)

unsalted butter

extra-virgin olive oil

garlic cloves (minced)

shallot (finely chopped)

fresh lemon juice

lemon zest (optional, for brightness)

fresh parsley (chopped)

fresh thyme (leaves)

red pepper flakes

salt

black pepper (freshly ground)

crusty bread or grilled baguette slices

fresh parsley (for garnish)

lemon wedges

If your octopus is raw, simmer gently in a pot of simmering salted water (add aromatics like bay leaf and onion if desired) for 45–60 minutes until tender when pierced. If using pre-cooked octopus, proceed to the next step. Pat the octopus dry with paper towels.

Prepare octopus

In a bowl combine 2 tbsp olive oil, minced garlic, smoked paprika, lemon zest, 1 tsp kosher salt and 1/2 tsp black pepper. Toss the octopus with the mixture and let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours). Ensure marinade coats the tentacles.

Marinate

Preheat a grill or heavy cast-iron skillet to high heat and oil the grates/pan. Place tentacles on the hot surface and sear 2–3 minutes per side until nicely charred and edges crisp. Rotate to get char marks on all sides. Remove and let rest 5 minutes before slicing into 1/2-inch pieces on the bias.

Char/Finish octopus

Preheat broiler or grill to high. Place whole red (and optional yellow) bell peppers on a sheet pan under the broiler or directly on the grill. Roast, turning occasionally, until skins blacken and blister on all sides (about 10–15 minutes). Transfer peppers to a bowl and cover tightly with plastic wrap for 10 minutes to steam; this loosens skins.

Roast peppers

Once cooled, peel off blistered skins, remove stems and seeds, and slice peppers into 1/2-inch strips. Place in a bowl.

Peel and slice

Thinly slice the small red onion into half-moons. If you prefer milder onion, soak slices in cold water for 10 minutes, then drain and pat dry.

Prepare onion

Combine sliced roasted peppers, sliced red onion, and 2 tbsp rinsed capers in a bowl. Add 1 tbsp of the prepared vinaigrette and gently toss to combine; this helps season the vegetables while keeping them vibrant.

Assemble vegetable mix

In a small bowl or jar combine 3 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, and the finely minced shallot. Slowly whisk in 6 tbsp extra virgin olive oil in a steady stream until emulsified. Season with 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust acidity or salt as needed.

Whisk vinaigrette

Reserve about 2–3 tbsp of vinaigrette for dressing the plated octopus; use the remainder for the vegetables or to serve alongside.

Finish dressing

On a small-plates dish, arrange a bed of the roasted pepper and onion mixture. Fan sliced octopus pieces over the peppers. Drizzle 2–3 tbsp red wine vinaigrette over the octopus and peppers. Scatter remaining rinsed capers and chopped parsley over the top. Finish with a light drizzle (1 tsp) of extra virgin olive oil, a grind of black pepper, and lemon wedges on the side.

Serve immediately while octopus is warm. Provide extra vinaigrette on the side. This recipe is intended for sharing as a small plate.

whole cooked octopus (tentacles)

olive oil (for marinating)

smoked paprika

lemon zest

kosher salt

red bell peppers

yellow or orange bell pepper (optional for color)

small red onion

capers (rinsed if salted)

fresh flat-leaf parsley (chopped)

lemon wedges (for serving)

good-quality red wine vinegar

extra virgin olive oil

Dijon mustard

honey

shallot (finely minced)

Keep the bluefin tuna very cold. Using a sharp knife, trim any sinew and remove skin if present. Dice the tuna into 1/4-inch (5–6 mm) uniform cubes for a tartare texture. Place diced tuna in a chilled bowl.

Prep the tuna

Season diced tuna lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper; gently toss to combine and set aside while you make the dressing (do not overdress early to preserve texture).

In a small bowl whisk together 1.5 tbs light soy sauce, 0.5 tbs toasted sesame oil, 1 tsp chili oil (or to taste), 0.5 tsp rice vinegar, 1 tsp fresh lime juice, 0.5 tsp grated ginger and 0.25 tsp honey or agave if using. Taste and adjust — it should be savory with a hint of acid and heat.

Make the dressing

Reserve about 1 tsp of the dressing for drizzling garnish. Add the remaining dressing to the chilled bowl with the diced tuna and gently toss just until evenly coated. Refrigerate the bowl for 2–3 minutes if needed to keep cool while finishing other components.

Cut the avocado in half, remove pit, peel, and dice into 1/4-inch cubes. Toss avocado gently with a light pinch of salt and 1/2 tsp lime juice to prevent browning. Thinly slice chives and scallion.

Prep avocado and aromatics

Fold half of the diced avocado and half of the chives/scallion into the tuna mixture very gently to combine, keeping some avocado and herbs reserved for garnish for texture contrast.

If seeds are not toasted, dry-toast 1 tsp sesame seeds in a small skillet over medium heat 1–2 minutes until fragrant, shaking pan; cool. Prepare crispy shallots or wonton strips if using.

Toast sesame seeds and assemble garnishes

Plate the tartare using a round ring mold (2.5–3 inches) or by free-form. Spoon half of the mixture into the mold, press gently, then top with remaining tuna mixture to create a compact mound. Alternatively, portion onto a chilled plate in small quenelles or stacks for each guest.

Remove ring. Garnish with reserved avocado cubes, remaining chives and scallion, toasted sesame seeds, crispy shallots or wonton strips, and microgreens/cilantro. Drizzle reserved 1 tsp dressing and 1/2 tsp neutral oil or additional chili oil over the top and around the plate for shine and heat. Add an extra small sprinkle of sesame seeds.

Serve immediately with sesame crackers, toasted baguette slices or nori squares on the side. Provide lemon or lime wedges for optional additional acidity. Consume within 30–45 minutes of assembly for best texture and freshness.

sushi-grade bluefin tuna, very fresh

freshly ground black pepper

light soy sauce (or tamari)

sesame oil (toasted)

chili oil (adjust to heat preference)

rice vinegar

fresh lime juice

grated fresh ginger

honey or agave (optional, to balance)

ripe avocado

fresh chives, thinly sliced

scallion (green onion), thinly sliced

toasted sesame seeds (white or mixed)

crispy shallots or fried wonton strips (optional)

microgreens or cilantro leaves (optional)

neutral oil or extra chili oil (for drizzle)

sesame crackers, toasted baguette slices or nori squares

lemon or lime wedges (optional)

Preheat oven to 425°F (220°C). Slice the eggplant in half lengthwise and score the flesh in a diamond pattern without cutting through the skin. Brush the cut sides with 2 tbs olive oil and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Place cut-side down on a parchment-lined baking sheet and roast 30–35 minutes, until flesh is very tender and slightly caramelized. Remove from oven and let cool about 10 minutes, then scoop the flesh into a colander to drain for 5 minutes to remove excess moisture.

Prepare and roast eggplant

Once drained, transfer the roasted eggplant flesh to a bowl and roughly mash with a fork or pulse 2–3 times in a food processor for a chunky texture. Reserve warm.

Purée eggplant

In a food processor, combine 1 cup drained chickpeas, 2 tbs tahini, 2 tbs lemon juice, 1 minced garlic clove, 2 tbs cold water, and 1/2 tsp salt. Blend until smooth and creamy, stopping to scrape down the sides as needed. If too thick, add water 1 tsp at a time until spreadable but still thick. Adjust seasoning with additional salt or lemon to taste.

Make hummus

Fold the mashed/puréed roasted eggplant into the hummus, leaving some streaks for texture. Taste and adjust seasoning — you may add up to 1/4 tsp extra salt or a squeeze more lemon if desired.

Fold eggplant into hummus

In a small bowl, combine 1/2 cup chopped roasted red peppers, 1/2 cup crumbled feta, 1 finely sliced garlic clove, 2 tbs chopped parsley, 1 tbs chopped chives, and 1/2 tsp lemon zest. Gently toss to combine.

Prepare pepper and feta mix

Thinly shave or finely mince 1/2 tbs fresh black truffle (or roughly the equivalent truffle slices). Fold half of the truffle into the pepper-feta mix and reserve the remainder for finishing. If using truffle oil, stir 1/2 tsp into the reserved truffle pieces to bloom the aroma.

Add truffle

Spoon a generous layer (about 1/2 cup) of the truffled eggplant hummus onto a shallow serving plate, using the back of the spoon to create a shallow well in the center. Scatter the roasted red pepper–feta mix over one side of the hummus so both components are visible. Crumble any remaining feta on top.

Assemble the plate

Scatter the remaining shaved truffle over the hummus and drizzle the reserved 1/2 tsp truffle oil lightly across the top (optional). Sprinkle 1/4 tsp smoked paprika around the edge for color (optional) and garnish with microgreens or extra parsley. Serve with 8 pieces of toasted pita or crostini for spreading.

Finish with truffle and garnish

Serve warm or at room temperature as a small plate for 2–3 people. Encourage diners to take a bit of hummus, pepper-feta, and a touch of truffle on each bite of pita.

Spreads

Steamed Mussels

Octopus

Tuna Tartare

Truffle Eggplant

Saganaki

Tsipoura

Fagri

Lavraki

Chocolate Cake

Deconstructed Galaktoboureko

Diver Scallops

Lamb Chops

Calamari

Avgolemono

Zucchini & Eggplant Chips

Dover Sole (for Two)

Lobster Pasta

Caviar

Oysters On The Half Shell

Lump Crab Cocktail

Shrimp Cocktail

Clams On The Half Shell