COMMITTEE OUZERI + BAR

A selection of olives from the Peloponnese region marinated in a champagne vinaigrette with orange zest; please note that these olives contain pits.

A selection of three Mediterranean-style dips—cucumber yogurt, spicy feta, and butternut squash hummus—served with warm pita bread.

A traditional Greek-style salad featuring tomato, cucumber, red onion, Castelfranco, and feta cheese, finished with chives, crispy shallots, and an oregano vinaigrette.

This dish features creamy burrata cheese served with arugula, pears, pepita pesto, sun-dried tomato jam, and fig vinegar, accompanied by pita bread.

A refreshing salad of red and yellow beets, red onion, and mâche, topped with goat cheese, pepita dukkah, and an oregano vinaigrette.

A block of feta cheese wrapped in crispy phyllo pastry, topped with sesame seeds and drizzled with Greek honey.

Crispy Yukon gold potatoes served with a cool dill yogurt, fresh scallions, and savory smoked trout roe.

Thinly sliced, crispy fried zucchini served with a spicy harissa and lemon garlic dipping sauce.

Roasted carrots drizzled with honey and topped with a crunchy blend of pepita seeds, sesame seeds, and spices.

Crispy fried artichokes served with a side of creamy goat cheese.

A savory Greek pastry filled with a blend of spinach, feta cheese, garlic, and onion, served with a side of creamy cucumber-yogurt sauce.

Fresh raw tuna mixed with avocado, citrus-soy sauce, and herbs, served with crispy sweet potato chips.

Succulent shrimp simmered in a savory tomato and smoked paprika sauce, topped with melted feta cheese and served with grilled sourdough bread.

Tender octopus served with spicy 'nduja sausage ragu, marble potatoes, arugula, red onion, and a squeeze of lemon.

Crispy fried dumplings filled with tuna, celery, and spicy feta cheese.

Pan-seared halibut served with mushrooms, parsnip, spinach, and a classic butter sauce.

Fresh mussels steamed in a savory sauce of garlic, spicy 'nduja sausage, white wine, and butter, served with grilled sourdough bread.

Lightly fried squid served with fresh fennel, lemon, and a spicy harissa-infused lemon dipping sauce.

Pan-seared scallops served with a smooth parsnip and pear purée, finished with fresh pomegranate seeds.

A platter featuring skewers of chicken, pork, and lamb, served with cucumber tzatziki and shaved red onion.

An 8oz bone-in pork chop rubbed with Greek coffee, served with herb-roasted potatoes and arugula.

A 10-ounce New York strip steak served with wild mushrooms, charred cipollini onions, and a zesty herb-based zhoug sauce.

Soft potato dumplings served with a pork and beef bolognese sauce, wild mushrooms, and parmesan cheese.

A savory dish of spiced lamb sausage served with feta, red peppers, shallots, tomato, fig, and honey, accompanied by grilled sourdough bread.

Tender lamb meatballs served with a charred tomato salsa and a cooling coriander-infused yogurt dip.

These 10-12 ounce bone-in lamb chops are served with Greek-style whipped potatoes and a zesty salsa verde.

This platter features an assortment of grilled lamb chops, pork, and chicken skewers, and traditional Greek sausage, served with fries, zucchini, pita bread, and two savory dips.

A semi-boneless whole Mediterranean sea bass served with zucchini, marinated tomatoes, and marble potatoes.

This herb-roasted bone-in chicken is served with pearl couscous, fresh vegetables, tabbouleh, lemon garlic tahini, and pita bread.