Please note: For the Sushi Menu, we partner with Blue Ribbon Miami Beach. Sushi orders must be placed separately and cannot be combined with other items from our menu.

Appetizers

• Crispy Rice with Spicy Tuna, Avocado & Eel Sauce

• Edamame (Sea Salt or Spicy Togarashi)

• Shishito Peppers (roasted with Maldon Sea Salt)

• Sunomono Kani (Crab Meat in Cucumber with Ponzu)

• Tako Sunomono (Octopus Sashimi with Ponzu)

• Wagyu Gyoza (Pan-Seared Beef Dumplings with Tobanjan Sauce)

• Beef Tataki (Seared Rare Tenderloin with Soy, Truffle Aioli & Peppers)

• Grilled Avocado (with Ponzu & Sesame)

• Shishito Peppers & Watermelon Sunomono (fried shishitos & watermelon tossed in sweet-sour amasu with sesame)

• Rock Shrimp Tempura (with Shiso Aioli)

Sushi Maki / Rolls

• California Roll with Kanikama

• Spicy Tuna & Tempura Flakes Roll

• Negi Hama Roll (Yellowtail & Scallion)

• Niji (Rainbow Roll)

• Salmon Avocado Roll

• Dragon Roll (Broiled Eel, Avocado & Radish Sprouts)

• Sakana San Shu Roll (Tuna, Salmon & Yellowtail with Scallion)

• Spicy Crab & Shiso Roll

• Spicy Lobster Roll

• Spicy Scallop Roll

• Ebi Tempura Roll (Shrimp Tempura, Avocado & Sprouts)

• Spider Roll (Softshell Crab)

• Salmon Ikura Roll (Salmon & Salmon Caviar)

• Blue Ribbon Roll (Half Lobster Tail, Shiso, Black Caviar, Masago Mayo)

• Spicy Tuna Roll

• Negi Toro Roll

• Avocado Roll

• Cucumber Roll

Sushi / Sashimi (A La Carte)

• Sake – Salmon

• Hamachi – Yellowtail

• Bluefin Otoro – Fatty Tuna

• Madai – Red Snapper

• Unagi – Freshwater Eel

• Kaibashira – Scallop

• Kanpachi – Amberjack

• Masago – Smelt Roe

Sushi Platters & Combinations

• Sushi Platter (Chef’s Choice Nigiri & Roll)

• Sashimi Platter (Chef’s Choice Sashimi)

• Sushi & Sashimi Combination

• Sushi Deluxe Platter

• Sashimi Deluxe Platter

• Honoo Platter (Assorted Spicy Rolls & Gunkan)

• Giant Butter Beans (Yegantes) – Baked in a rich tomato sauce with aged Kefalograviera cheese.

• Grilled Oysters – Served with butter, garlic, lemon, coriander, and parsley.

• Zucchini Feta Cakes – Paired with walnut muhammara and olive-honey vinaigrette.

• Award-Winning Octopus – Accompanied by roasted chickpeas, figs, orange, mint pesto, and aioli.

• Halloumi Saganaki – Cyprus cheese with fig marmalade and black sesame seeds.

Crispy Calamari – Lightly fried and served with tomatillo salsa verde and mustard sauce.

• Rustic Sausage – Oven-roasted with charred cabbage and tzatziki.

• Champagne Black Mussels – Cooked with sparkling wine, butter garlic, Parmesan, and chili flakes.

• Santorini Salad – Romaine lettuce with shredded chicken, syglino manis goat cheese, and anchovy mustard dressing.

• Horiatiki Greek Salad – A traditional Greek salad with aged feta, Kalamata olives, and olive oil.

• Holly Mountain Salad – Inspired by a monastery recipe, featuring beans, shredded fennel, orange, parsley, aged vinegar, tahini, and smoked mackerel.

• Tuna Lakerda – Semi-cured with lemon zest, Schimini Togarashi, and Fleur de Sel.

• Fagri Ceviche – Fresh fish with grape gazpacho, parsley, and coriander.

• Tiger Shrimp Saganaki Crudo – Raw tiger shrimp with cherry tomato, feta, cucumber, and lime.

• Oysters Mignonette – Fresh oysters served with a classic mignonette sauce (additional charge may apply*).

• Shrimp Truffle Rigatoni – Rigatoni with valley shrimp in an Assyrtiko butter wine sauce, finished with fresh truffle.

• Mount Athos Kritharoto – Orzo with grouper, shrimp, Kakavia jus, lemongrass, saffron, crispy leek, aged Parmesan, and orange zest.

• Sea Scallops – Served with syglino Manis, Santorini fava purée, dill, and green peas.

• Wild Shrimp Manestra – Wild tiger shrimp with orzo, tomato sauce, and Naxos Gruyère cream.

• Cod Fish Meatballs – Made with arborio rice, egg lemon sauce, parsley, crispy Jerusalem artichokes, and lemon zest.

• Twin Jumbo Prawns – Grilled wild U3 prawns with a lemon caper sauce (additional charge may apply*).

• Snapper Filet – Served with celery root, hazelnuts, savoro sauce, and petimezi.

• Whole Bronzino – A whole grilled fish with kale, leeks, raisins, and garlic.

• Steamed Halibut à la Polita – Accompanied by artichokes, egg lemon sauce, and purple mashed potatoes.

• Atlantic Salmon – Paired with feta spinach, butter Moschofilero wine reduction, saffron, Jerusalem artichoke chips, and orange zest.

• Tuna Tagliata – Sesame-crusted, olive oil-seared tuna with butter beans.

• Free Range Chicken – Prepared with syglino Manis, baked okra, tomato sauce, and Parmesan espuma.

• Herb Crusted Leg of Lamb – Slow-cooked with celery root, hindshank, and walnut lemon pesto.

• Black Angus Brisket – Cooked for six hours with petimezi, trahanas, and sofrito sauce.

• New York Strip – A 16oz prime cut with demi-glace and bone marrow butter.

• Wagyu Moussaka – Layers of potatoes, zucchini, eggplant, and ground Wagyu beef topped with béchamel sauce.

• Gyro – Choice of lamb, chicken, or shrimp, served with pickled onions, avocado, tzatziki, and truffle Parmesan fries.

• Thyme Organic Chicken Souvlaki: Marinated chicken breast with thyme and olive oil, served with root vegetables.

• Fruit Tarts

• Tiramisu Cake

• Tres Leches Cake

• Carrot Cake

• Cheesecake

• Key Lime Cheesecake

• Tuxedo Cheesecake

• Baklava

• Ice Cream