Dinner Menu - 3 Courses for $40 per person

Small Plates


a traditional fish roe spread served with grilled bread

Feta Balls

imported feta with rosemary, fried and topped with local honey and pistachio dust on a bed of arugula

Santorini Salad

fresh tyger farms greens, cucumbers, tomatoes, onions, imported Greek olives, imported barrel aged feta on top of Greek potato salad

Main Course

Wood-Fired Swordfish

fresh SC swordfish skewer with ladolemono and a pile of fries

- suggested wine gaia estate notios white

Braised Leg of Lamb

braised in stock, rosemary and tomatoes with mashed potatoes and braised beet greens

suggested wine gaia estate notios red

Greek Spaghetti

house-made spaghetti in brown butter and freshly grated sheep's milk myzithra

suggested wine bidoli Sauvignon blanc



layers of phyllo, walnuts and spices soaked in local citrus honey


orange and phyllo dough custard soaked in a local citrus honey

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