At Meláni, the menu is designed to encourage sharing. Guests can begin with dips, olives, salads, and mezze before moving into grilled skewers, seafood, meats, vegetable-driven dishes, and larger-format plates. The bar program is equally central to the experience, with cocktails, wine, and drinks designed to complement both dinner and social occasions.
HUMMUS | 14
◊ REVITHOSALATA ◊
chickpeas, lemon, tahini
TIROKAFTERI | 15
feta, roasted red pepper, chili flakes, smoked paprika
MELITZANOSALATA | 15
◊ EGGPLANT DIP ◊
pomegranate, micro mint
TARAMOSALATA | 14
cod roe, onion, chive oil
TZATZIKI | 15
yogurt, cucumber, garlic
DIP SAMPLER | 29
◊ CHOICE OF THREE ◊
served with pita (raw vegetables available for gluten-free)
VILLAGE GREEK SALAD | 28
◊ HORIATIKI ◊
Greek sheep-milk DOP feta, tomatoes, onion, olives, cucumber, bell pepper
WARM MUSHROOM SALAD | 26
◊ MANITAROSALATA ◊
arugula, balsamic and truffle dressing, seasonal fruit, candied walnuts, mushrooms
BELUGA LENTIL SALAD | 24
red wine vinegar, herbs, crispy sweet potato, pickled peppers, sumac, chili, plums
WATERMELON & FETA | 27
watermelon, carob rusk, feta, mint, chili
MARINATED OLIVES | 9
chili, rosemary, citrus
ASSORTED HOUSEMADE PICKLES | 9
seasonal pickled vegetables
CRISPY EGGPLANT & ZUCCHINI SLICES | 24
tzatziki
GIGANTES | 16
◊ GIANT BEANS ◊
butter beans, tomato, rosemary, olive oil
DOLMADAKIA | 22
◊ STUFFED GRAPE LEAVES ◊
dill oil, chili oil, Greek yogurt sauce, puffed rice
WOOD-FIRED HALLOUMI CHEESE | 26
fresh figs, pistachio, herbed Greek honey
PAN-SEARED HALLOUMI | 26
Campari tomatoes, Castelvetrano olives, smoked Aleppo pepper dressing, micro basil
SPANAKOPITA | 26
◊ SPINACH PIE ◊
traditional phyllo, spinach, feta, pickled fennel
GRILLED BROCCOLINI | 18
tahini-lemon sauce, sesame
GREEK FRIES | 17
feta sauce, oregano, garlic
LEMON POTATOES | 14
yukon gold potatoes, lemon, olive oil, oregano, thyme
RICE WITH VERMICELLI | 14
tomato sauce, crispy shallots
Served with tzatziki, pita, and fries
CHICKEN BREAST | 42
lemon, olive oil, oregano, thyme, onions
KOFTA | 40
ground lamb, beef, veal, spices, onions
LAMB | 56
rosemary, mustard, oregano
WAGYU BEEF | 72
8 oz picanha, house-made spice
FOR TWO | 85
1 chicken, 1 lamb, 2 kofta
FOR FOUR | 185
2 chicken, 2 lamb, 2 kofta, 4 jumbo tiger shrimp, rice
SEA BREAM | 47
whole fried, lemon, capers, taramosalata
BRANZINO | 54
whole grilled, lemon olive oil, capers
CATCH OF THE DAY | MP
◊ MARKET PRICE ◊
market price
BRANZINO TARTARE | 24
zucchini, cucumber, citrus, dill oil, ouzo
JUMBO TIGER SHRIMP | 44
blood orange, oregano, paprika
FRIED CALAMARI | 27
◊ KALAMARAKIA ◊
lemon, tzatziki, oregano
GRILLED OCTOPUS | 54
◊ HTAPODI ◊
skordalia dip, mini parsley and shallot salad, tomato powder, pomegranate molasses, sherry vinegar
FISH AND CHIPS | 36
Atlantic cod, Greek fries, skordalia dip, pickled pepper
LOBSTER PASTA | 54
fresh pasta, ouzo, saffron, cherry tomato, chili
Menu by Executive Chef Nick Vorias
Meláni's menu is especially well suited to shared dining experiences, making it an excellent choice for birthdays, celebrations, client dinners, and group bookings. If you are planning a larger dinner or private event, our team can help guide menu selections and event options.
Book Group Dining
