Alder & Oak

Salmon sliced thin with miso, compressed pineapple, Serrano peppers, and lime. Bright, vibrant, and a bridge between the Pacific pantry and the Aegean table. Pour the Croatian Posip alongside.

Thinly sliced yellowfin dressed with Calabrian chili oil from Southern Italy, fried capers, lemon, and fennel pollen — one of the most aromatic seasonings in the Italian pantry, tasting of licorice and honey. Raw, clean, with a slow-building heat.

Hand-cut yellowfin tuna dressed in confit garlic emulsion, za'atar, and aromatic oil, crowned with Royal Osetra caviar — firm, creamy pearls aged eight to sixteen years. This is the dish that makes people come back. Pour the Chateau Musar alongside it.

House-made — layers of phyllo, pistachios, walnuts, honey, and rose water. Claimed by every culture along the Aegean coast. If you're having the ouzo closing, the honey and anise are a perfect match.

Greek milk pie — warm semolina custard with fresh berries. The kind of dessert a yiayia would make. Our most authentically Greek dessert and a discovery for first-time guests.

An Italian open-faced tart with seasonal fruit and a buttery short crust. Served with lemon custard (dinner) or vanilla ice cream (lunch). Our lightest dessert — for when you want something sweet without being heavy.

Hollow spaghetti from Rome tossed with roasted wild mushrooms, porcini emulsion, and black truffle butter — the truffle gets inside the noodle. Our strongest vegetarian main and the truffle destination on the menu. Pour the Croatian Plavac Mali.

Chicken marinated in Aleppo pepper — a fruity, mildly spicy pepper from Syria — skewered and grilled on the Mibrasa. Same sides as the Adana: fries, fattoush, pickles, tzatziki. Lighter than lamb, but the Aleppo gives it real character. Pour the Provencal rose.

Yogurt-marinated chicken thighs rubbed with sumac, finished with tahina and lemon. More flavor than most $40 chicken dishes, at a price that makes it the best value on the dinner menu. The Mibrasa does all the work.

Braised in the Earthstone oven with red wine and house-made date molasses until it falls off the bone. The date molasses give it a sweet, toffee-like richness. Served with orzo pilaf and Moroccan-spiced carrots. Our low-and-slow dish — the opposite of the high-heat grill, but equally good.

Rosemary-roasted Australian lamb, cooked on the Mibrasa until the outside is crusted and the inside is tender. Served with fried potatoes. Our most premium entree. Pour the Marini from Lebanon — serious, structured, built for this dish.

Fourteen-ounce choice ribeye grilled on the Mibrasa, finished with fleur de sel — hand-harvested French sea salt — and truffle herb butter. The char and smoke from 700-degree hardwood charcoal are what separate this from a steakhouse. Fried potatoes in beef tallow on the side.

Same house hummus base, topped with roasted cauliflower glazed in date molasses, Vidalia onion, za'atar, and nigella seeds. The sweetness of the dates against the savory tahini is what makes this one worth the upgrade.

House-made daily — chickpeas, tahini, and a generous pour of Iliada EVOO from Kalamata. The purest expression of the Levantine classic. The Open Sesame cocktail, with its tahini orgeat, was designed to mirror this.

Levantine hummus meets Sicilian caponata — eggplant roasted in the Earthstone wood oven, topped with pine nuts and date molasses. A cross-cultural dish connected by olive oil and fire.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

King tiger prawns, four to five ounces each, served head-on the traditional Mediterranean way. Marinated in North African harissa and grilled on the Mibrasa. Tzatziki on the side to cool the heat. The head has incredible flavor.

Spanish octopus from the Galician coast, poached then charred on the Mibrasa at 700 degrees. Served with house romesco — the Catalan almond-and-pepper sauce — fingerling potatoes, Spanish chorizo, and herbs. Pure Iberian Mediterranean, and a signature for a reason.

One and a quarter pounds of Maine lobster, flown in fresh — never frozen. Sauteed and tossed in a lobster butter made from lobster stock, Spanish piquillo peppers, and brandy. Over tagliatelle. This is the splurge. Pour the Chateau Musar alongside.

The catch changes daily — often Mayport local when the boats bring it in. Choose grilled on the Mibrasa or roasted in the Earthstone. Both come with Sicilian caponata, basil zhug, roasted potatoes, and lemon. Ask your server what's running tonight.

Eight shrimp in a harissa tomato ragout with capers and basil, finished with black truffle butter over tagliatelle. The truffle butter takes it from a good shrimp pasta to something you'll remember. If you're a truffle person, this is the move.

Yellowfin roasted rare in the Earthstone with an Egyptian spice rub — cumin, cardamom, cinnamon, sumac. Warm, aromatic crust. Cool, rare center. Served with Sicilian caponata. Pour the Croatian Plavac Mali alongside — its black cherry and chocolate stand up to the spice.

Roasted in the Earthstone oven with Iliada olive oil. Crispy outside, creamy inside.

Cooked in beef tallow — no seed oils. Crispier and richer than what you're used to.

Roasted with warm Moroccan spices — cumin, cinnamon, coriander. Sweet and aromatic. Vegan.

Small, rice-shaped pasta cooked pilaf-style with butter and herbs. A Greek-Turkish tradition. Note: contains gluten — it's pasta, not rice.

House-made tzatziki — a cool, tangy complement to anything off the grill.