IKOS Greek Mediterranean

Heirloom Tomatoes, Myzithra Cheese, Carob Rusks, Verdolaga

Hearts Of Romaine with Tangy Pomegranate Molasses Dressing and Pita Crouton

The Traditional Preparation

Spinach, Arugula, Caramelized Walnuts, Kasseri Cheese

Golden Crispy, Served with in House Aioli

Cheese Stuffed

Thinly Sliced, Tossed with Fresh Herbs

Lump Crab Meat Served with House Aioli

Lightly Floured and Gently Fried Red Mullet

Based on Daily Selection: Fagri, Lavraki, Red Snapper (Per Pound)

Pomegranate Vinaigrette, Red Onion, Fava

Served with Smoked Lemon Labneh

Grilled

Accompanied by Condiments and Blinis

Black Sesame Garlic Paste, Spicy Cilantro

Yuzu Koshu, Yuzu Juice, Dill Pollen

Red Fruit Vinaigrette, Lemon Zest, Fresh Micro Basil

Thinly Sliced Raw Fish, Delicately Dressed

Citrus Marinated, Topped with Beyaz Cheese

Smoked Eggplant

Baked Feta, Bell Pepper, Chili Flakes

Olive Selection, Fresno Chili, Mixed Herbs, Roasted Garlic

Lentils - carrots, celery, tomato, onion

Slow Cooked Yellow Split Peas, Á La Veloutè

Seasonally Picked Vegetables and Mushrooms

Tahini, Chickpea

Thinly Sliced Vegetables, Gently Fried, Served with Yogurt Sauce

Skewered with Vegetables

Organic Chicken Breast, Supreme Cut

Optional Truffle Oil and/or Feta

Black Lentils and Rice Sautéed in Onions

Sautéed Spinach with Rice

Squid Ink Pasta with Lobster, Brandy Butter, Touch of Chili

Spiced Lamb Ravioli Topped With Yogurt Sauce

With Mushrooms and Zucchini in a Rich Cream Sauce