Mandolin Aegean Bistro menu — United States

A selection of three traditional Greek dips—creamy cucumber yogurt, savory fish roe, and spicy feta—served with fresh seasonal vegetables.

A selection of hummus, tomato, and eggplant dips served with fresh seasonal vegetables.

A selection of sun-dried Turkish olives served with creamy feta cheese from the island of Lesbos.

Fresh mussels steamed in a light sauce of white wine, garlic, lemon, and oregano.

Roasted beets served with a creamy tahini yogurt, topped with sesame seeds and fresh mint.

Thinly sliced zucchini that is lightly battered and fried until crispy, served as a small appetizer.

Succulent prawns grilled until tender and served as a small appetizer.

A traditional Greek appetizer consisting of a slice of firm cheese that is pan-seared until golden and typically served hot.

Tender octopus tentacles charred on the grill and served as a small appetizer.

A block of baked feta cheese served with heirloom tomatoes, Greek oregano, and sumac.

Thinly sliced eggplant served with figs, balsamic glaze, and mizithra cheese.

Mezes are a variety of small, flavorful dishes typically served as appetizers or shared plates.

Thinly sliced raw tuna served with sun-dried tomatoes, pomegranate vinegar, and wild thyme.

Roasted beech mushrooms served with garlic yogurt and a sprinkle of Aleppo pepper.

Crispy fried squid served with a creamy almond-based dipping sauce.

Seasoned grilled sirloin meatballs served as a small appetizer.

A savory dish featuring seasoned ground lamb served over a bed of creamy, smoked eggplant yogurt.

A traditional Greek savory pastry filled with a mixture of spinach and feta cheese, wrapped in crispy, flaky phyllo dough.

A traditional Greek salad featuring fresh tomato, cucumber, green pepper, red onion, feta cheese, olives, capers, and parsley.

A refreshing Greek salad featuring shredded romaine lettuce tossed with fresh dill, scallions, and crumbled feta cheese.

A refreshing salad of bulgur wheat tossed with fennel, sweet dates, crunchy hazelnuts, and fresh herbs.

A thin, crispy flatbread topped with a savory mixture of minced lamb, herbs, and spices.

A crisp, oven-baked flatbread topped with a selection of fresh, locally sourced ingredients that change with the season.

Freshly grilled fish served on flatbread with a creamy almond sauce, lettuce, red onion, and tomato.

A grilled blend of ground beef and lamb served with onions, parsley, sumac, and a spicy Greek yogurt sauce on flatbread.

Spaghetti pasta tossed with fresh spiny lobster in a traditional Greek-style sauce.

A hollowed tomato and bell pepper filled with a savory mixture of ground beef, rice, and feta cheese.

These tender beef-filled dumplings are served with a savory garlic yogurt sauce, drizzled with melted butter and a sprinkle of mild Aleppo pepper.

Grilled beef skewers served with a sumac-seasoned onion salad, charred tomato, house-cut fries, and pita bread.

Tender chicken skewers served with a side of rice-shaped pasta and a fresh Greek lettuce salad.

A whole Mediterranean sea bass grilled and finished with extra-virgin Aegean olive oil, fresh lemon, and wild oregano.

Tender lamb chops served over a bed of rice-shaped pasta cooked in a savory broth.

A grilled half chicken served with sautéed mushrooms, a savory pan sauce, and a grilled lemon wedge.

Tender potato wedges roasted with a savory blend of lemon juice, olive oil, and herbs.

A side dish of small, rice-shaped pasta sautéed and cooked in a savory broth.

Freshly sliced potatoes fried until golden and crispy.

Crispy, hand-cut potatoes served with a side of creamy garlic-infused Greek yogurt for dipping.

Fresh spinach lightly sautéed with extra-virgin Aegean olive oil, garlic, and a touch of lemon.