romaine, feta, diced cucumbers & tomatoes, kalamata olives, pickled red onion, blue cheese crumbles, feta vinaigrette

GREEK WEDGE

salami, mozzarella, chickpeas, marinated tomatoes, basil, pepperoncini vinaigrette, calabrian chili

ITALIAN

marinated romaine, iceberg, smoked bacon, garlic croutons, pecorino – romano cheese, buttermilk blue cheese dressing

CAESAR

GREEK MEZZE PLATTER

mini italian salad

BUNDT CAKE

chicken potstickers

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GRILLED SALMON

ITALIAN SALAD

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WEDGE SALAD

GREEK SALAD

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STEAK SKEWERS

MEATBALLS

ROCK SHRIMP

GREEK MEZZE

House Wine

Oysters

MINI CAESAR SALAD

passionfruit mojito, brown sugar old fashioned, blackberry lavender lemonade, derby daze, seasonal sangria

Specialty Cocktails

Trim the root end off the romaine hearts and separate into 6 large wedge-like pieces (2 wedges per romaine heart). Rinse under cold water, shake off excess, and pat dry with paper towels or spin in a salad spinner until mostly dry.

Prepare romaine

Peel the cucumber if desired, halve lengthwise, scoop seeds if large, and dice into 1/2-inch pieces. Core and dice the tomatoes into 1/2-inch pieces. Combine diced cucumber and tomato in a small bowl and season lightly with a pinch of salt to draw out a little moisture (about 5 minutes).

Dice vegetables

If whole, pit the Kalamata olives and halve them. Set aside.

Prep olives

Crumble the 4 oz of feta and 2 oz of blue cheese if not pre-crumbled. Keep cheeses separate so blue cheese remains distinct as garnish while feta also goes into the dressing.

Crumble cheeses

Measure 3 tablespoons of pickled red onion (drain excess liquid) and have ready to top the wedges.

Assemble pickled onion

Chop 1 tsp fresh dill finely and set aside to sprinkle lightly over finished salad, if using.

Optional herb

In a blender or using an immersion blender and a narrow jar, add 2 oz softened feta, 3 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp minced garlic, 1 tsp salt, and 1 tsp freshly ground black pepper. Pulse briefly to combine.

Combine vinaigrette ingredients

With the blender running on low, slowly stream in 1 cup extra-virgin olive oil until emulsified and slightly thickened. If the dressing is too thick, add up to 2 tablespoons cold water, 1 tablespoon at a time, until you reach a pourable but creamy consistency.

Emulsify

Taste the vinaigrette and adjust seasoning with additional salt, pepper, or lemon juice as needed. If the dressing is too sharp, add a touch more honey (up to 1 tsp). Transfer dressing to a serving container.

Taste & adjust

On each serving plate, place two romaine wedges (or arrange one per plate for larger servings) with the cut side facing up so the leaves form a small bowl.

Spoon an even portion of the diced cucumber and tomato mixture across the center of each wedge.

Scatter halved Kalamata olives over the wedges, then sprinkle 2/3 of the crumbled feta across the salad leaving some for garnish. Evenly distribute the blue cheese crumbles over the top.

Dot pickled red onion over each wedge for bright acidity.

Drizzle 2–3 tablespoons (adjust to taste) of the feta vinaigrette over each wedge, letting some run into the plate to coat the lettuce. Serve remaining vinaigrette on the side.

Finish with a small sprinkle of the reserved feta and a pinch of chopped dill if using. Serve immediately.

romaine lettuce (large hearts)

English cucumber (diced)

vine-ripened tomatoes (diced)

Kalamata olives (pitted, halved)

feta cheese (crumbled)

blue cheese (crumbles)

pickled red onion

fresh dill (optional, chopped)

feta cheese (softened)

extra-virgin olive oil

red wine vinegar

lemon juice (fresh)

garlic (minced)

Dijon mustard

honey

salt

black pepper (freshly ground)

cold water (to adjust consistency)

If salami slices are large, fold each slice into halves or quarters and arrange on a serving platter in an even layer. Reserve space for other ingredients.

Prepare salami

Pat the mozzarella ball dry with paper towel. Tear into bite‑size pieces (roughly 1" pieces) and scatter evenly over/around the salami on the platter.

Prepare mozzarella

Rinse and drain the chickpeas thoroughly; pat them dry with a towel. If you prefer a slightly crisp texture, heat 1 tsp olive oil in a skillet over medium heat and sauté chickpeas for 4–5 minutes, until just beginning to brown. Allow to cool slightly, then mound on the platter next to the salami and mozzarella.

Slice marinated tomatoes into bite‑size strips or quarters and distribute them across the platter with the basil leaves interspersed for color and aroma.

In a small bowl or jar, combine 3 tbs extra virgin olive oil, 1 tbs red wine vinegar, 2 tbsp finely chopped pepperoncini, 1 tsp Calabrian chili paste, 1 tsp minced garlic, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp salt and 1/2 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, honey or Calabrian chili to preference.

Make pepperoncini vinaigrette

If the pepperoncini are very wet from brine, blot them before chopping so the vinaigrette does not become too watery.

Drizzle about half of the vinaigrette evenly over the assembled salami, mozzarella, chickpeas and tomatoes. Toss gently in place with two spoons or slightly shift pieces so the dressing coats the components without tearing the mozzarella.

Finish with 1/2 tbs fresh lemon juice and 1 tsp extra virgin olive oil drizzled over the top to brighten flavors. Scatter remaining basil leaves and, if desired, an extra small dollop (about 1/4 tsp) of Calabrian chili on top for heat.

Let the platter sit 5–10 minutes to allow flavors to marry, then serve at room temperature. Provide extra vinaigrette on the side.

sliced Italian salami (about 1/16" thick)

fresh mozzarella ball

cooked/canned chickpeas (drained and rinsed)

marinated tomatoes (sun‑dried or jarred marinated tomatoes, sliced)

fresh basil leaves

extra virgin olive oil

pepperoncini (mild pickled peppers), finely chopped

Calabrian chili paste (or oil)

garlic, minced

black pepper

fresh lemon juice

extra virgin olive oil (for finishing)

Trim root ends from romaine hearts and iceberg. Halve romaine hearts lengthwise and then cut each half into 2–3 pieces so pieces are roughly bite-size. Core and thinly slice iceberg into ~1/2-inch strips. Rinse under cold water and spin or pat dry thoroughly; excess water will dilute dressing.

Prepare lettuces

Cook the smoked bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain and cool, then chop into 1/2-inch pieces. Reserve 1 tablespoon of rendered bacon fat and discard the rest or save for another use.

Cook bacon

Place the marinated romaine and sliced iceberg into a large mixing bowl (see 'Marinade for Romaine' directions for marinating). Add chopped bacon and toss gently to combine just before dressing.

Assemble salad base

Toss the dressed salad (see 'Buttermilk Blue Cheese Dressing' directions) with most of the pecorino-romano, sprinkle remaining cheese on top, add garlic croutons, and finish with a light grinding of black pepper. Serve immediately.

Finish and serve

Whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, Dijon mustard, Worcestershire, minced garlic, and 1/4 tsp salt in a small bowl until emulsified. Place the cleaned romaine pieces in a shallow dish, pour the marinade over them, and toss to coat evenly. Let sit at room temperature for 10–15 minutes to slightly soften and flavor the leaves. Do not over-marinate; this is a light flavoring step.

Preheat oven to 375°F (190°C). In a large bowl, toss bread cubes with melted butter, 1 tablespoon olive oil, minced garlic, and 1/4 tsp salt until evenly coated. Spread in a single layer on a baking sheet and bake 10–14 minutes, stirring once halfway, until golden and crisp. Cool on a rack; croutons will crisp further as they cool.

In a medium bowl, whisk together mayonnaise, buttermilk, sour cream, lemon juice, Worcestershire, minced garlic, 1/4 tsp salt and 1/4 tsp pepper until smooth. Fold in 1/2 cup of the crumbled blue cheese, leaving some larger pieces for texture. Taste and adjust seasoning—if too thick, add a tablespoon more buttermilk. Chill for at least 15 minutes to allow flavors to meld.

Romaine hearts

Iceberg lettuce

Smoked bacon

Pecorino-Romano cheese

Freshly ground black pepper

Kosher salt

Extra-virgin olive oil

Fresh lemon juice

Worcestershire sauce

Garlic (minced)

Salt

Day-old French or sourdough bread, cut into 1/2-inch cubes

Unsalted butter

Mayonnaise

Buttermilk

Sour cream

Blue cheese (crumbled)

Spoon the labneh into a shallow serving bowl and use the back of the spoon to create a shallow well in the center. Drizzle 1 tablespoon olive oil over the top, sprinkle 1/4 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon dried oregano. Scatter 1 tablespoon toasted pine nuts and torn basil leaves (about 1 tablespoon) across the top. Add 1 teaspoon chopped Calabrian chiles into the well for a spicy finish.

flavored labneh

In a small bowl, gently toss the crumbled feta with 1 tablespoon olive oil, 1 tablespoon chopped parsley, a pinch (about 1/8 tsp) of black pepper, and 1/2 teaspoon Calabrian chiles (or to taste). Transfer to a shallow dish. Finish with a sprinkle of dried oregano and a few torn basil leaves.

herbed feta

Spoon hummus into a shallow bowl and create a swirl. Drizzle 1 tablespoon olive oil and sprinkle 1 tablespoon toasted pine nuts and a pinch of sea salt. Place tzatziki in another bowl, drizzle 1 tablespoon olive oil, and garnish with a few torn mint leaves and a dusting of dried oregano. Add a small spoonful (1/2 teaspoon) of chopped Calabrian chiles on the hummus bowl as an optional spicy note.

set out hummus and tzatziki

Halve the cherry tomatoes and place them in a medium bowl. Toss with 1/2 tablespoon olive oil, 1/4 teaspoon sea salt, 1/8 teaspoon black pepper, and 1 tablespoon torn basil. Arrange cucumber rounds, radish slices, and red onion crescents on a platter or separate boards.

Drain and pat the Kalamata and marinated olives dry if needed. Place olives and pepperoncini/pickles into small bowls. Sprinkle olives with 1/2 teaspoon olive oil and a pinch of dried oregano.

Warm pita in a 350°F (175°C) oven for 5 minutes wrapped in foil, then cut into wedges. Arrange pita wedges and toasted pita chips or crusty slices on the platter edges for easy grabbing.

On a large serving board or platter, arrange the bowls of labneh, herbed feta, hummus, and tzatziki spaced evenly. Fill the spaces between bowls with bowls of olives, pickles, and piles of prepared vegetables (tomatoes, cucumber, radish, red onion).

Fan pita wedges and chips around the dips. Scatter additional torn basil and mint leaves over vegetables and dips for freshness. Sprinkle the remaining toasted pine nuts over the cheeses and dips as a finish.

Add lemon wedges around the platter. Grind a little more black pepper and drizzle the remaining 1/2 tablespoon olive oil over exposed vegetables and cheeses. Offer additional Calabrian chiles in a small spooned dish for guests to add heat to their taste.

Serve immediately at room temperature. Provide small spoons for dips and forks or toothpicks for the olives and pickles.

crumbled feta

strained Greek yogurt (full-fat)

labneh or thick yogurt

Kalamata olives, pitted

mixed Greek-style marinated olives

pepperoncini or pickled cucumber slices

cherry tomatoes, halved

cucumber, sliced into rounds

radishes, thinly sliced

red onion, thinly sliced into crescents

fresh basil leaves, torn

hummus (store-bought or homemade)

tzatziki or cucumber-dill yogurt dip

Calabrian chiles in oil, chopped (or whole for garnish)

olive oil (extra virgin)

warm pita bread, cut into wedges

toasted pita chips or crusty bread slices

fresh parsley, roughly chopped

fresh mint leaves, optional, torn

toasted pine nuts or chopped walnuts

lemon wedges

dried oregano

sea salt

freshly ground black pepper

Wash and thoroughly dry the mixed baby lettuces. Place 4 cups in a large mixing bowl or divide between two small serving bowls.

Halve the cherry tomatoes. If using larger tomatoes, dice to roughly 1/2-inch pieces. Add to the bowl with the lettuce.

Peel (if waxed) and quarter the cucumber lengthwise, then slice crosswise into 1/4-inch half-moons. Add to the salad bowl.

Thinly slice 1/4 cup red onion into half-moons. If you prefer milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry before adding to the bowl.

Pit and halve the kalamata olives and add 1/2 cup to the salad. Slice the pepperoncini into rings and add 1/4 cup.

If using pine nuts or walnuts, toast them in a small dry skillet over medium heat for 2–3 minutes, stirring constantly, until fragrant and lightly golden. Remove from heat and cool slightly before adding 2 tablespoons to the salad.

Drain mini mozzarella balls and pat dry; add 1/2 cup to the salad. If using salami, roll or chiffonade 4 slices and add on top.

Sprinkle 1/2 cup crumbled feta or 1/2 cup shaved Parmesan over the assembled salad components.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or sugar), 1 minced garlic clove, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Whisk vinaigrette

Whisk vigorously (or screw lid on jar and shake) until the dressing is emulsified and slightly thickened, about 20–30 seconds. Taste and adjust seasoning: add more salt, pepper, or lemon for brightness if needed.

Just before serving, drizzle about half of the vinaigrette over the salad and gently toss with tongs to coat all components evenly. Add more dressing to taste (remaining dressing keeps refrigerated up to 3 days).

Divide into mini portions if making individual servings. Garnish with a final pinch of cracked black pepper and a small drizzle of extra-virgin olive oil if desired.

Serve immediately so the lettuces remain crisp.

mixed baby lettuces (or mesclun)

cherry tomatoes

cucumber

red onion

kalamata olives (pitted, halved)

pepperoncini (sliced)

crumbled feta or shaved Parmesan

mini mozzarella balls (bocconcini) or diced fresh mozzarella

thinly sliced salami or soppressata (optional)

toasted pine nuts or chopped walnuts (optional)

honey or sugar

Preheat the oven to 350°F (175°C). Prepare a 10-cup bundt pan by thoroughly buttering all surfaces with about 2 tablespoons butter or spraying with nonstick spray. Sprinkle the floured 2 tablespoons of flour into the pan, rotate and tap out excess so an even thin coating remains; set pan aside.

Oven and Pan

Measure ingredients and bring eggs, butter, and milk to room temperature (about 20–30 minutes) for best texture.

In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until evenly combined; set aside.

Dry ingredients

In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat 1 cup softened unsalted butter and 2 cups granulated sugar on medium-high speed for 3–4 minutes, scraping the bowl occasionally, until the mixture is pale and fluffy.

Cream butter and sugar

Reduce mixer speed to low. Add the 4 large eggs one at a time, beating 20–30 seconds after each addition until just incorporated. Scrape down the bowl between additions to ensure even mixing.

Add eggs

With the mixer on low, add 2 teaspoons vanilla extract, 2 tablespoons vegetable oil, then add the dry ingredients in three additions alternating with the milk and sour cream: add one-third of the dry mix, then half of the 1 cup milk, then next third dry, the 1/2 cup sour cream, then the last third dry and the remaining milk. Beat only until just combined after each addition to avoid overmixing. Scrape the bowl and fold any streaks by hand with a spatula as needed.

Add liquids

The finished batter should be smooth, thick but pourable. If it appears too stiff, stir in up to 1–2 tablespoons additional milk.

Pour the batter into the prepared bundt pan, smoothing the top with a rubber spatula. Tap the pan gently on the counter 2–3 times to release any large air bubbles.

Place the pan on the center rack of the preheated oven. Bake at 350°F (175°C) for 45–60 minutes, or until a long skewer or thin knife inserted into the cake comes out clean or with just a few moist crumbs. Because bundt pans vary, begin checking at 40 minutes.

If the top is browning too quickly but the center is not set, tent the cake loosely with aluminum foil for the remainder of baking.

Remove the bundt pan from the oven and let it cool on a wire rack for 15–20 minutes. This short rest helps the cake pull away slightly from the pan for easier release.

Invert a cooling rack or large plate over the pan, then place your hand on the rack/plate and quickly flip the pan. Gently lift the pan off the cake. If it resists, tap the pan sides and base gently or let it rest another 5 minutes and try again.

Greek Wedge

Italian

Caesar

Greek Mezze Platter

Mini Italian Salad

Bundt Cake

Chicken Potstickers

Chicken Sandwich

Smash Burger

Fish Tacos

Grilled Salmon

Italian Salad

Caesar Salad

Wedge Salad

Greek Salad

Lobster En Croute

Steak Skewers

Meatballs

Rock Shrimp

Greek Mezze

House Wine

Oysters

Mini Caesar Salad

Specialty Cocktails