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ALL DAY MENU

SMALL PLATES

FROM THE EARTH

MUSHROOM FLATBREAD (veg)

18

french cheeses • arugula • black garlic aioli

CRISPY CAULIFLOWER (veg)

16

panko-breaded cauliflower florets • tzatziki • Café garlic chili crisp

SHISHITO PEPPERS (veg)

12

hazelnut dukkah • whipped ricotta

DEVILED EGGS (veg/df/gf)

15

beet-cured

CHICKEN SOUVLAKI (gf)

14

skewered greek-marinated tenderloin • tzatziki • dressed greens

FROM THE SEA

LOBSTERCARGOT

24

garlic butter • parmesan • french bread

PULPO A LA GRECIA (gf)

24

chargrilled octopus • 1976 dressing • patatas bravas

AHI TUNA CRUDO* (vgf/df)

24

ahi tuna • pickled honeydew • tomato agrodolce • aguachile • dukkah

OCTOPUS CONFIT (gf)

21

Café garlic chili crunch • saffron-pickled fennel • capers • lemon-garlic oil

OYSTERS ROCK

26

our signature Gulf oyster • creamed spinach • bacon • breadcrumbs

GRILLED SCALLOPS (gf)

32

U-10 sea scallops • garlicky cauliflower purée • capers • lemon-garlic oil

HANDHELDS

FRENCH ONION SLIDERS

22

angus beef, medium well • caramelized onions • french cheeses • bacon jam • arugula • garlic aioli • brioche bun

GROUPER TOASTIE

32

fresh panko-crusted gulf grouper • herbaceous aioli • lettuce • sourdough toast

MOROCCAN HOT HONEY SLIDERS

18

fried chicken thighs • apricot+date chutney • green olive • hot honey • arugula • harissa butter • brioche bun

KEFTA PITA

24

blended beef + lamb meatballs • tzatziki • onion • tomato • feta • grilled pita

SALADS

add-ons: chicken souvlaki, shrimp souvlaki, filet souvlaki*, egg, grilled salmon, grilled grouper, seared scallops

ROASTED BEETS (veg)

15

citrus-whipped ricotta • blood orange • pickled-saffron fennel • dukkah

DIRTY MARTINI SALAD (gf)

sm 14 / lg 22

kale • dirty caesar dressing • green olive • pecorino blend • parmesan crispies

THE O.G. GREEK SALAD (veg/gf)

sm 14 / lg 26

romaine • tomato • red onion • cucumber • pepperoncini • feta • olives • 1976 dressing

CHARCUTERIE SALAD

sm 16 / lg 26

chopped greens • salami • pepperoni • gouda • chickpeas • roasted red pepper • onion • fried capers • sumac vinaigrette

FLORIDIAN WEDGE SALAD

sm 12 / lg 22

iceberg • citrus • feta • shaved fennel • pickled onions • cherry tomatoes • citrus-honey vin

SOUPS

FRENCH ONION SOUP

14

a l’europe legacy • served in the onion!

MUSHROOM BISQUE (veg)

12

earthy and creamy • white truffle oil • za’atar

DIPS

served with pita + crudité

roasted beet hummus (vegan/gfo)

8

SPICY FETA (veg/gfo)

8

babaghanoush (veg/gfo)

8

tzatziki (veg/gfo)

8

LARGE PLATES

FEATURED

PRIME RIB | SUNDAYS

chianti-herb & dijon-crusted prime rib · garlic confit mashed potatoes · roasted brussels sprouts · rich au jus · creamy horseradish

STEAK FRITES

38

ribeye with spanish seasoning • harissa butter • truffle fries

BEEF TENDERLOIN

54

grilled + sliced • cacio e pepe orzo • balsamic glaze

KEFTA

35

blended beef + lamb meatballs • saffron rice • pickled red onion • spicy feta • tzatziki drizzle

SALMON PROVENçAL (gf)

30

green olive tapenade • lemon beurre blanc • green beans • blistered tomatoes

FETA-CRUSTED GROUPER

48

feta • dukkah • breadcrumb encrusted • greek salad

WHOLE ROASTED FISH (gf)

MP

harissa rub • roasted red pepper pesto • dressed greens • patatas bravas

SEARED TUNA* (df)

32

sesame + za’atar crusted ahi tuna • avocado mash • herb salad • green onion oil

MOROCCAN CRISPY DUCK (gf/df)

44

roasted half duck • apricot+date chutney • pomegranate honey glaze • sweet potato mash

MEDINA CHICKEN + GRAIN BOWL (gf)

26

marinated + grilled chicken thighs • apricot-mint quinoa • beet hummus • tzatziki • arugula • fresh tomatoes • pickled-saffron fennel • feta • green olives

RIVIERA CHICKEN PASTA

29

pan-seared chicken thigh • oven-cured tomatoes • capers • basil • white wine cream sauce • campanelle pasta

FISHERMAN’S PASTA (df)

38

gulf grouper • U-10 scallops • jumbo shrimp • cioppino-style seafood broth • crushed red pepper • pappardelle pasta • cortez bottarga

RACK OF LAMB (gf)

48

pistachio + rosemary crusted • apricot-mint quinoa • mustard beurre blanc

FROM THE GRILL

Select your protein, pair it with your choice of sauce for +4, and complete your plate with à la carte sides.

 

ribeye 32

filet mignon 48

rack of lamb 42

shrimp 24

seared scallops 26

salmon 26

grouper 41

SAUCES

+4

lemon beurre blanc, roasted red pepper pesto, harissa butter, tzatziki, fig demi-glace, pomegranate+honey glaze, green olive tapenade

FROM THE GRILL

PATATAS BRAVAS (veg/gf/df)

8

roasted potato wedge • brava sauce

SAFFRON RICE (veg/gf)

8

dates • golden raisins • apricots • slivered almonds

CACIO E PEPE ORZO (veg)

16

pecorino • parmesan • black pepper

ROASTED VEGETABLES (veg)

12

sweet potatoes • brussels • goat cheese • pomegranate + honey glaze • cauliflower

WILD MUSHROOMS (veg/df)

12

APRICOT-MINT QUINOA (vegan/gf)

8

SIDES

bread & butter (veg), dressed greens (vegan/gf/df), sweet potato mash (vegan/gf/df), french fries (veg/df)
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431 St. Armands Circle
Sarasota, FL 34236

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