Brunch

Specialty Drinks


TRADITIONAL BLOODY MARY
Traditional Housemade Bloody Mary.
TRADITIONAL MIMOSA
Traditional mimosa.

Brunch


MORNING MARKET VEGGIE OMELET
Three egg omelet filled with roasted zucchini, roasted Crimini mushrooms, roasted shallots, fresh kale, roasted tomatoes, Kefalograviera cheese and fresh parsley. Served with mixed fruit.
ATHENIAN OMELET
Three egg omelet filled with grilled chicken, Kefalograviera cheese, feta cheese, chopped onions, chopped tomatoes, shredded zucchini, chopped scallions and oregano. Served with mixed fruit.
EVERYTHING SMOKED SALMON BENEDICT
Two ounces of fresh smoked salmon beneath two poached eggs, homemade hollandaise sauce, red onions and everything bagel spices. Served a top half a slice of Ciabatta bread.
SUNRISE GRANOLA BOWL
Greek yogurt topped with granola and mixed fresh fruit. Sprinkled with powdered cinnamon sugar.
FLORIDIAN FRENCH TOAST
Warm French toast with fresh strawberries, fresh blueberries, and bananas. Sprinkled with powdered cinnamon sugar. Served with a side of warm berry syrup.

Light Fare


SPANAKOPITA
Phyllo dough pouches stuffed with baby spinach, leeks, herbs, feta cheese, yogurt feta mousse.
GREEK VILLAGE SALAD
Tomato, Cretean cucumbers, sliced red onion, Cubanelle pepper, Kalamata olives, Arachova Feta, Greek olive oil.
CHICKEN SOUVLAKI
Artisan pita, Greek salad and tzatziki.
GRAPE LEAVES
Hand-rolled dolmades stuffed with quinoa, rice, apricots and herbs. Tahini-lemon sauce.
BALOS GREEK SALAD
Sweet corn, cherry tomatoes over romaine and baby greens and manouri cheese.
GREEK LAMB BURGER
Brioche bun, Balos yogurt sauce and Greek fries.

Children


BREAKFAST SAMPLER
1 scrambled egg, 2 strips of bacon, 1/2 buttermilk waffle.
CHICKEN TENDERS
Served with French fries.

Desserts


GALAKTOBOUREKO
Vanilla bean scented custard layered with phyllo.
BAKLAVA
Walnut, almond, and gelato.


EXECUTIVE CHEF – THEODORE DIMITRAKOPOULOS
*Please ask your server about gluten free or vegetarian options. Please notify your server of food allergies before ordering. Consuming raw or undercooked meat, poultry, shellfish or eggs increase the risk of foodborne illness.