Food Menu
Mediterranean Food
Indulge in the best Mediterranean food SF offers with amazing flavor and spices!
Wine Restaurant
Experience fine dining and service as we set the standard for wine restaurants.
Food Wine Pairing
Choose the perfect wine and food pairings for your meal. Perhaps a butter Chardonnay?
Antipasto/Mezethes
Spreads – Tzatziki, Tyrokafteri, Taramosalata served with pita – 7 each or 3 for
Garlic Bread – EVOO, garlic butter, parmigiano reggiano
Bruschetta Nduja – Nduja “spreadable salami”, ricotta cheese, fresh basil, roasted cherry tomato
Stracciatella – Heart of the burrata, Frantoia EVOO, black pepper, topped w/ black truffle pearls
Spanakopita – Spinach, feta, leeks, dill
Mixed Olives – DOP Kalamata and Castelvetrano with pits
Spanish Octopus – Garlic lemon Frantoia EVOO dressing
Portuguese Sardines – Imported Portuguese sardines served in Olive oil, lemon garlic sauce
Braised Lamb Riblets – Local grass fed riblets, garlic lemon Frantoia EVOO dressing
Greens & Things
Greek Salad – DOP Kalamata olives, Greek Organic Feta, organic roma tomatoes, cucumbers, red onion, green bell pepper, EVOO, red wine vinegar
Pear Salad – Spring greens, organic pears, Italian gorgonzola, cherry tomatoes, walnuts 12 yr aged Balsamic vinegar of Modena
Beet Salad – Arugula, beets, red onion, feta, EVOO
Something Sweet
Yiaourti me Meli – Greek yogurt with honey and fruit
Limoncello Sorbet – In a champagne Flute
Baklava alla Greca – House made baklava, layers of phyllo dough and walnuts drizzled in honey
Imported Cheese & Salumi
Cheese Platter – Lagorai Mountain Asiago, Kefalograviera from Greece, tres leches from Spain, truffle pecorino from Italy, Italian Gorgonzola Dolce
Salumi & Cheese Platter– Lagorai Mountain Asiago, Kefalograviera from Greece, tres leches from Spain, truffle pecorino from Italy, Italian Gorgonzola Dolce, 24 Month Prosciutto di Parma Greci & Folzani, Calabrese soppressata, Veroni Italian coppa, Golfera Finocchiona salame, Ferrarini prosciutto cotto
Pinsa
A Roman style pizza crust that has been engineered for easy digestibility, starts with a non-GMO blend of rice, soy, and sourdough wheat flour. This recipe combined with high hydration levels and a long term fermentation process (72 hours) results in a crust that’s light, low gluten, and guilt-free.
Margherita – Fresh mozzarella (fior di latte), Basil, imported Italian tomatoes
Greco – Caramelized onion, roasted cherry tomatoes, olives, Organic Greek Feta
Emilia-Romagna – Alcisa Italian mortadella, burrata, crushed pistachios, fresh mozzarella (fior di latte)
Italiano – 24 Month Prosciutto di Parma, Arugula, fresh mozzarella, shaved fresh parmigiano reggiano
Americano – Ezzo pepperoni, mushroom, garlic confit, finished with arugula
Calabrese Testadura – Nduja, DOP tropea onions, calabrian chilis, soppressata calabrese, mozzarella (fior di latte)
Dessert Wine
Moschatel, Navarra, Spain, Bodegas Ochoa, 2019
Beer
On Draft
Franziskaner Bräu Hefeweizen, Germany
Peroni Nastro Azzurro, Pale Lager, Italy
KSA Fort Point Kölsch, Fort Point, San Francisco
Fort Point IPA, San Francisco
Stella Artois, Pilsner, Belgium
Elysian Space Dust, IPA, Washington
Cali Craft Cool Kids Hazy IPA, Walnut Creek
Pitchers
Bottle
Can
Alesmith Mexican Lager
Guiness Draft
Space Age Rosé Spritz
Non Alcoholic
Daytrip CBD Sparkling water (Alcohol Free)
Zagori Greek Sparkling Water 750 ml
Filete Italian Prime Sparkling Water 750 ml
Filette Italian Prime Still Water 750 ml
Italian Soda (Choose Black Currant, Sour Cherry, Elderflower, or Raspberry)
Coca Cola
Diet Coke
Ginger Ale
