A&O Mezze Board$32.00The best way to start. Three house-made dips, house pickles, olives, and warm pita made with Greek thyme honey from a family farm. In the Aegean, the meze spread is how every meal begins — communal and generous. Order the Cava and share.
Crudites$19.00Raw vegetables built for dragging through the muhammara, the sweet-tart red pepper and walnut dip that traces back to Aleppo, Syria. The pomegranate molasses on top is what you'll notice first, then the crunch of walnuts. Pour the Dill-usional alongside; the cucumber and dill keep everything cool.
Dips
Tzatziki$12.00Cool and creamy, made in-house daily with thick Greek yogurt and Iliada olive oil from Kalamata. The connective thread of the Aegean table — you'll find it across the menu for good reason. Try it with the Narince/Emir from Turkey.
Baba Ganoush$15.00The eggplant is charred directly on our Mibrasa coal grill before it becomes this smoky, creamy Levantine dip. Tahini, lemon, and a finish of Iliada EVOO. The smokiness here is different from anything you've had before. Fully vegan.
Muhammara$15.00A sweet-tart dip from Aleppo, Syria — roasted red peppers, walnuts, and pomegranate molasses. The pomegranate gives it a depth that surprises everyone. A great gateway into the Aegean pantry. Pour the Lebanese Cinsault/Tempranillo alongside.
Hummus
Olive Oil$17.00House-made daily — chickpeas, tahini, and a generous pour of Iliada EVOO from Kalamata. The purest expression of the Levantine classic. The Open Sesame cocktail, with its tahini orgeat, was designed to mirror this.
Cauliflower$19.00Same house hummus base, topped with roasted cauliflower glazed in date molasses, Vidalia onion, za'atar, and nigella seeds. The sweetness of the dates against the savory tahini is what makes this one worth the upgrade.
Roasted Eggplant$19.00Levantine hummus meets Sicilian caponata — eggplant roasted in the Earthstone wood oven, topped with pine nuts and date molasses. A cross-cultural dish connected by olive oil and fire.
Apps
Roasted Cauliflower$16.00Pan-fried and glazed with house-made date molasses, set over nigella-onion yogurt with za'atar. Nigella seeds taste like wild thyme crossed with toasted sesame. The High Atlas cocktail echoes the spice profile.
Burrata$19.00Cream-filled burrata split tableside over grape tomatoes, house basil pesto, and toasted hazelnuts. A long pour of barrel-aged balsamic and Iliada olive oil. From Puglia — right across the Adriatic from Greece. The Aphrodite cocktail was built for this.
Marinated Mixed Olives$9.00Four Greek varieties — Kalamata, Conservolea, Amfissa, and Tsakistes — marinated with fresh herbs and Aleppo pepper from Syria. Simple and perfect with a glass of Savatiano.
Shrimp Saganaki$21.00Shrimp simmered in a tomato ragout deglazed with ouzo — the Greek anise spirit — finished with whipped feta and lemon oil. The ouzo hits first, then the feta cools everything down. One of our most popular dishes. Try it with the Xinomavro rose.
Beef Kofte$18.00Ground beef & lamb spiced with cumin, coriander, and allspice, served in a harissa-tomato ragout with shaved sheep's milk cheese. North African chili paste, Eastern Mediterranean lamb, pastoral cheese — the Aegean range in one dish.
Calamari$23.00Grilled rather than fried, so the tentacles pick up char and the sumac does the work of lemon-with-an-edge. Sumac is the dried berry that gives Levantine tables their tart, almost cranberry brightness. Try it with the Cava; the green apple in the glass loves the lemon oil.
Grilled Halloumi$19.00Halloumi holds its shape on the heat, so you get a blistered crust and a squeaky, salty middle. The hot honey runs sweet first and warms up slowly behind it. The Narince/Emir from Turkey keeps the sweetness in check.
Tursu$8.00Turkish pickled vegetables in a warm-spiced brine — cinnamon, mustard seed, garlic. Different from American pickles in every way. A great palate cleanser between heavier dishes.
Salads
Roasted Beets$18.00Roasted red and yellow beets with whipped goat cheese and walnut dukkah — a Middle Eastern nut-and-spice blend from Egypt. Green apple and celery root add crispness, fresh mint ties everything together. Earthy, sweet, and tangy all at once.
Gem Wedge$19.00A cold, crunchy wedge of gem lettuce under buttermilk dressing, with feta doing the salting. It's the steakhouse wedge by way of the Aegean. Try it with the Provençal rosé.
Xoriatiki$23.00The real Greek salad — never contains lettuce. Cretan feta, Kalamata olives, tomatoes, cucumber, red onion, dressed simply with Iliada EVOO and lemon. In Greece, the quality of the ingredients is the dressing. Pour the Provencal rose.
Pizza
Margherita$19.00The benchmark. Caputo 00 flour dough cold-fermented for 24 hours. San Marzano tomatoes from the volcanic soil near Vesuvius. Fior di latte mozzarella. Fresh basil. Baked in the Earthstone wood oven. If you want to know what we're about, this pizza tells you.
Tartufo Bianca$24.00
Prosciutto Di Parma$23.00San Marzano base with mozzarella, then after the oven: paper-thin prosciutto di Parma aged at least 12 months in Emilia-Romagna, fresh arugula, shaved Parmesan, and Iliada EVOO. The prosciutto is never cooked — the pizza's heat just warms it. Our most composed pizza.
Salsiccia$23.00Italian fennel sausage with that distinctive anise-like sweetness, roasted red peppers, fior di latte, and Calabrian peppers for a fruity, medium heat. The boldest, most substantial pizza we make. The Calabrian peppers are the same ones in the tuna crudo — if you respond to the heat, try both.
SEA
Grilled Octopus$29.00Spanish octopus from the Galician coast, poached then charred on the Mibrasa at 700 degrees. Served with house romesco — the Catalan almond-and-pepper sauce — fingerling potatoes, Spanish chorizo, and herbs. Pure Iberian Mediterranean, and a signature for a reason.
Grilled King Prawns$36.00King tiger prawns, four to five ounces each, served head-on the traditional Mediterranean way. Marinated in North African harissa and grilled on the Mibrasa. Tzatziki on the side to cool the heat. The head has incredible flavor.
Market Price
Whole Branzino$49.00A whole Mediterranean sea bass, bones in, which keeps the flesh moist and sweet. Sicilian caponata, with its agrodolce eggplant, sits on one side and zhug, the green chili-and-herb sauce from Yemen, on the other, so every bite can be sweet or sharp. Pour the Croatian Posip.
Earth
Rack of Lamb$49.00Rosemary-roasted Australian lamb, cooked on the Mibrasa until the outside is crusted and the inside is tender. Served with fried potatoes. Our most premium entree. Pour the Marini from Lebanon — serious, structured, built for this dish.
Ribeye$47.00Fourteen-ounce choice ribeye grilled on the Mibrasa, finished with fleur de sel — hand-harvested French sea salt — and truffle herb butter. The char and smoke from 700-degree hardwood charcoal are what separate this from a steakhouse. Fried potatoes in beef tallow on the side.
Lamb Shank Tagine$39.00Braised in the Earthstone oven with red wine and house-made date molasses until it falls off the bone. The date molasses give it a sweet, toffee-like richness. Served with orzo pilaf and Moroccan-spiced carrots. Our low-and-slow dish — the opposite of the high-heat grill, but equally good.
Moussaka$38.00The layered baked casserole Greek tables save for Sundays: lamb and beef, eggplant, potato, warm spices, a Parmesan crust. You'll taste cinnamon before anything else, then the eggplant melting underneath. It's one of the heartiest plates here. Pour the Lebanese Cinsault/Tempranillo.
Pasta
Maine Lobster Tagliatelle$49.00One and a quarter pounds of Maine lobster, flown in fresh — never frozen. Sauteed and tossed in a lobster butter made from lobster stock, Spanish piquillo peppers, and brandy. Over tagliatelle. This is the splurge. Pour the Chateau Musar alongside.
Shrimp Tagliatelle$29.00Eight shrimp in a harissa tomato ragout with capers and basil, finished with black truffle butter over tagliatelle. The truffle butter takes it from a good shrimp pasta to something you'll remember. If you're a truffle person, this is the move.
Bucatini and Truffles$32.00Hollow spaghetti from Rome tossed with roasted wild mushrooms, porcini emulsion, and black truffle butter — the truffle gets inside the noodle. Our strongest vegetarian main and the truffle destination on the menu. Pour the Croatian Plavac Mali.
Skewers
Lamb Kebab$29.00Ground lamb from Adana, southern Turkey — seasoned with cumin, cinnamon, coriander, and allspice, shaped onto a skewer and grilled on the Mibrasa. Comes with beef tallow fries, fattoush salad, pickles, and tzatziki. A complete meal on one plate.
Chicken Souvlaki$28.00Chicken marinated in Aleppo pepper — a fruity, mildly spicy pepper from Syria — skewered and grilled on the Mibrasa. Same sides as the Adana: fries, fattoush, pickles, tzatziki. Lighter than lamb, but the Aleppo gives it real character. Pour the Provencal rose.
Iberico Pork Souvlaki$29.00Iberico pork, skewered and grilled on the Mibrasa, brushed with pomegranate molasses so the fat caramelizes into something dark and tart. Fattoush and fries make it a full plate. The Agiorgitiko from Nemea, Greece, tastes of chocolate-covered pomegranate and picks up the same note.
Sides
Handcut Fries$8.00Cooked in beef tallow — no seed oils. Crispier and richer than what you're used to.
Moroccan Carrots$9.00Roasted with warm Moroccan spices — cumin, cinnamon, coriander. Sweet and aromatic. Vegan.
Roasted Fingerling$9.00Roasted in the Earthstone oven with Iliada olive oil. Crispy outside, creamy inside.
Orzo Pilaf$8.00Small, rice-shaped pasta cooked pilaf-style with butter and herbs. A Greek-Turkish tradition. Note: contains gluten — it's pasta, not rice.
Caponata$8.00Sicilian sweet-and-sour eggplant, the same caponata that comes with the Branzino and the Rack of Lamb. Order it on the side with anything off the grill.
Brussels Sprouts$9.00Roasted brussels sprouts
Oven Baked Pita$5.00Warm pita from the oven, the same one that arrives with every dip and hummus. Order extra; the dips never last as long as the bread.
Desserts
Tiramisu$12.00Coffee liqueur-soaked, mascarpone-cloaked, dusted with cocoa. The Italian classic, here because the Aegean table has always borrowed from across the water. Order an espresso with it.
Baklava$12.00House-made — layers of phyllo, pistachios, walnuts, honey, and rose water. Claimed by every culture along the Aegean coast. If you're having the ouzo closing, the honey and anise are a perfect match.
Basque Cheesecake$12.00Burnt on top on purpose. The Basque style bakes hot so the surface goes dark and the inside stays creamy. The berry compote cuts through it. Try it with the Trebbiano.
Yogurt Mousse (Jax Beach Only)$12.00Light, tangy yogurt mousse with thyme honey and a crumble of almond biscuit. Greek yogurt and thyme honey is the oldest dessert pairing in the Aegean. The Wild Thyme cocktail echoes the honey.
Coffee
Americano$4.00
Espresso$4.00
Cappuccino$7.00
Latte$7.00
Cocktails
Apollo #18$14.00Chairman's spiced rum from St. Lucia, pear-cognac Belle de Brillet, and apricot liqueur, shaken with pineapple, fig, and lime. Sunny and a little stone-fruit sweet, until the Peychaud's bitters pull it back to the table. Order it ahead of the Shrimp Saganaki.
Apple of Discord$14.00
Oracle$14.00Bourbon, Sicilian amaro from Mount Etna, Spanish sherry, Italian vermouth. Spirit-forward and complex — a Mediterranean Black Manhattan. Best with our heavier dishes: rack of lamb, ribeye, grilled octopus.
Aphrodite$14.00Feta-washed gin, Dolin dry vermouth, olive brine. A dirty martini that went to Greece. The most talked-about cocktail on the menu — the feta gin is savory, tangy, and unlike anything you've had.
Demeter$14.00The goddess of the harvest gets a garden drink. Vodka shaken with carrot, honey, lemon, and fresh mint, warmed with ginger falernum, the clove-and-lime syrup of the Caribbean. Soft, savory-sweet, and built for the Roasted Cauliflower, where it picks up the date molasses.
Garden Standard$14.00Tequila with fresh bell pepper — it sounds unusual but works. Vegetal, bright, garden-forward. Gran Classico bitter and Peychaud's add complexity. Our most garden-forward cocktail.
Dill-usional$14.00Rosaluna mezcal, cucumber, dill, lime, black pepper. The same flavors as the tzatziki, in cocktail form. The mezcal's smoke echoes what's coming off the Mibrasa grill. Refreshing with a smoky backbone.
Wild Thyme$14.00Gin, Bigallet thyme liqueur, honey, lemon, lavender bitters. A Mediterranean herb garden in a glass. The honey connects to the same thyme honey we use in the pita bread.
Beer
Miller High Life$5.00The Champagne of Beers. Cold, unpretentious.
German Pilsner$8.00Aardwolf Brewing, San Marco, Jacksonville. Crisp, clean, malt-forward. Local.
Brown Ale
Bold City$7.00
West Coast IPA$7.00Intuition Ale Works, Downtown Jacksonville. Hoppy, bitter, classic IPA. Local.
Hazy IPA$9.00Fishweir. Juicy, soft, less bitter than the West Coast. For guests who like IPA flavor without aggressive bitterness.
Cider
Heya$12.00
Menu
Macabeo / Xarel-lo / Parellada (Glass)$10.00
Macabeo / Xarel-lo / Parellada (Bottle)$35.00
Xinomavro (Glass)$15.00
Xinomavro (Bottle)$50.00
Merwah / Viognier (Glass)$25.00
Merwah / Viognier (Bottle)$85.00
Grenache / Cinsault / Syrah (Glass)$12.00
Grenache / Cinsault / Syrah (Bottle)$45.00
Narince / Emir (Glass)$12.00
Narince / Emir (Bottle)$45.00
Savatiano (Brooklyn Only) (Glass)$14.00
Savatiano (Brooklyn Only) (Bottle)$50.00
Vermentino (Glass)$14.00
Vermentino (Bottle)$50.00
Malvasia (Glass)$14.00
Malvasia (Bottle)$50.00
Blaufrankisch (Glass)$16.00
Blaufrankisch (Bottle)$55.00
Cinsault / Tempranillo (Glass)$14.00
Cinsault / Tempranillo (Bottle)$50.00
Sangiovese (Glass)$12.00
Sangiovese (Bottle)$40.00
Agiorgitiko (Glass)$20.00
Agiorgitiko (Bottle)$74.00
N/A Gewurztraminer (Glass)$12.00
N/A Gewurztraminer (Bottle)$24.00
Syrah
Glass 3 Oz$12.00
Glass 6 Oz$24.00
Bottle$85.00
Verdeca
Glass 3 Oz$14.00
Glass 6 Oz$28.00
Bottle$100.00
Obaideh / Merwah
Glass 3 Oz$25.00
Glass 6 Oz$50.00
Bottle$175.00
Pinot Noir / Viognier
Glass 3 Oz$17.00
Glass 6 Oz$34.00
Bottle$120.00
Marini
Glass 3 Oz$20.00
Glass 6 Oz$40.00
Bottle$140.00
Glass 3 Oz$13.00
Glass 6 Oz$26.00
Bottle$90.00
Koniaros
Glass 3 Oz$28.00
Glass 6 Oz$56.00
Bottle$190.00
Unicorns
Obaideh / Merwah 1997$350.00The 1997 Château Musar — nearly thirty years of age from Lebanon's most legendary estate. They've been making wine through civil wars since 1930. This bottle has been waiting longer than most restaurants have been open.
White Field Blend$200.00Philokalia 'Grapes of Wrath' from Bethlehem — a field blend of indigenous Palestinian grapes. The name says it. Small producer, rare wine, ancient land.
Nerello Mascalese$400.00Pre-phylloxera vines on Mount Etna — some of the oldest in Europe, growing ungrafted in volcanic soil. Cherry, cranberry, and an iron minerality that comes from the mountain itself. Bottle only.
Petit Verdot$700.00Podere San Cristoforo from the Tuscan coast — Petit Verdot aged on the Mediterranean. Bottle only.
Zero Proof / Mocktails
Cucumber Dill Lemonade$8.00House-made lemonade with fresh cucumber and dill — drinkable tzatziki, essentially. The most refreshing thing on the menu. The Dill-usional cocktail adds mezcal to the same profile.
Bitter Orange Highball$8.00Non-alcoholic aperitif, tonic, and Lyre's gin — bitter, bright, and long. The zero-proof answer to an aperitivo.
Iced Moroccan Mint Tea$8.00Traditional Moroccan mint tea served iced. In Morocco, it's served to every guest as a welcome. Sweet, refreshing, aromatic. The High Atlas cocktail is the alcoholic version.
Strawberry Bell Pepper Soda$8.00Lyre's non-alcoholic gin, strawberry, and bell pepper — the pepper adds an unexpected vegetal sweetness. Our most unusual mocktail. The Garden Standard cocktail is the alcoholic cousin.
Tropical Fig$8.00Lyre's non-alcoholic dark rum shaken with pineapple, fig, and lime — tropical and warm, with the fig giving it an Aegean accent.
N/A Hazy IPA$7.00Bero non-alcoholic hazy IPA — juicy, soft, hop-forward. The real thing minus the alcohol.