Dio Deka

First Course

• SPANAKOTIRÒPITA

  crispy phyllo pastries with cheese, baby spinach, leeks

• OKTAPODI

  Galicia Spanish coast octopus, mesquite-grilled, garlic nage, Greek oregano

• PATATOKROKETES

  potato croquettes, kasseri, piquillo aioli

• MAPAKIA

  roasted brussels sprouts, candied pancetta, Attiki honey, pickled onion

Second Course

• AVGOLEMONO

  roasted chicken, pilaf, egg-lemon emulsion

• MY HEART BEETS FOR YOU

  beets six ways, truffle emulsion, allium, thyme

• HORIATIKI “VILLAGE”

  local tomatoes, cucumber, red onion, peppers, Dodoni feta, Kalamata olives

Third Course

• LOBSTER PASTA

  butter-poached Maine lobster, in-house made fettuccine, beurre rouge, cilantro

• SOLOMOS

  pan-seared King salmon fillet, polenta, mushrooms, hibiscus nage

• LAMB CHOPS

  all-natural, pasture raised, Greek yogurt pomme purée, roasted onion, skordolado

• FILLET MIGNON

  8oz. Allen Bros. USDA Prime, parsnip puree, glazed carrots, bone marrow jus

• STEAK FRITES65,00 $

  16 oz. Allen Bros. USDA Prime bone-in “cowgirl” ribeye, skordolado, garden herbs, truffled fries

Fourth Course

...with added dessert wine pairing (optional)

• SOKOLATINA15,00 $

  devil’s food cake, chocolate buttercream, milk chocolate ganache, hazelnut, local flowers --- Graham’s 20 year Tawny Port

• VALENTINA25,00 $

  strawberry panna cotta, variations of berries, pate sucree, pine nut praline, basil -- Dolce Napa Valley, USA, Sémillon-Sauv Blanc, 2015

• RASPBERRY MILLE-FEUILLE15,00 $

  raspberry cremeux, phyllo crumble, mint -- Royal Tokaji, Hungary, 5 Puttonyos, 2017