| starters |
| Avgolemeno Soup | 9 |
| A Greek classic made of chicken stock, pulled chicken meat, petite peas, fennel, carrots, celery and orzo finished with a squeeze of fresh lemon |
|
| Marinated Grilled Octopus | 12 |
| Parsley potatoes, oregano and sherry vinaigrette | |
|
| Tabbouleh Salad | 11 |
| Bulgur wheat, fresh mint, tomato, cucumber, parsley, olive oil and fresh lemon, served with hummus and pita |
|
| Mediterranean Cobb Salad | 12 |
| Traditional Greek salad with chopped romaine, watercress, red onion, sweet tomato chick peas, kalamata olives and cucumber with red wine vinaigrette and shaved feta |
| Add falafel | 13 |
| Add chicken | 14 |
| Add shrimp | 15 |
| Add steak | 16 |
|
| brick oven flatbreads |
| Moroccan Lamb Flatbread | 16 |
| Feta cheese, oven dried tomato, roasted garlic, sweet onion and Moroccan glaze |
|
| Shrimp and Clam Flatbread | 16 |
| Garlic, fresh Italian parsley and parmesan |
|
| Roasted Tomato Flatbread | 15 |
| Mozzarella and basil pesto |
|
| Fig and Prosciutto Flatbread | 15 |
| Shaved imported prosciutto, house made fig jam and Cabrales cheese |
|
| sandwiches |
| All sandwiches are served with your choice of French fries or side salad |
| Trina Club Sandwich | 13 |
| Toasted brioche layered with fresh oven roasted tomato, shaved prosciutto seasonal greens, fresh roast turkey, crisp bacon, goat cheese |
|
| Kobe Beef Burger | 16 |
| Half pound domestic Kobe beef burger topped with your choice of Bleu, Fontina, Mozzarella, or Swiss cheese served on fresh baked brioche roll |
|
| Souvlaki | 14 |
| Grilled chicken served in our fresh baked Za’atar Pita, shaved red onion, shredded lettuce tomato-mint & feta salad with Tzatziki |
|
| "Grilled Cheese" | 16 |
| Slow braised short rib of beef, tomato jam and Bel Paese cheese on fresh baked Ciabatta bread |
|
| Mahi BLT | 15 |
| Brioche roll, apple wood smoked bacon, arugula, lemon pepper aioli |
|
| entrées |
| Truffle Potato Ravioli | 19 |
| Potato and truffle pillows with Parmigiano Reggiano butter |
|
| Crab Frittata | 14 |
| Artichoke, caramelized onion, sweet red repper, spinach, oven roasted tomato and herbed goat cheese |
|
| Moroccan Chicken Tagine | 18 |
| Preserved lemons and olives, served over French lentils |
|
| Grilled Flat Iron Steak | 19 |
| With sautéed mushrooms and herb butter served with garlic fries |
|
| Simply Grilled Selection | Market Price |
| Choice of daily selection of fresh local fish, garlic spinach, grilled roma tomato and fennel |
|
executive chef: brian kay
chef de cuisine: farid oualidi |
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