Please note: For our Sushi Menu, we partner with Blue Ribbon Miami Beach to provide a premium dining experience.

Certain sushi / sashimi selections are curated and ordered separately, and are not included in our standard dinner packages. Pricing will vary depending on your selections, and we’re happy to guide you in creating a beautifully balanced menu for your evening.

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

• Custom desserts available on request