Join Us as we close our kitchen for a day and have our first ever chef-takeover—featuring Stephanie Skiadas of the soon-to-open Phos Restaurant (located in the former New York Restaurant on Catskill’s Main Street)

Below is the menu they’ll be serving (subject to change):

Sesame Fried Feta | GF, VG, NF | 16

beets, honey, chile

Baby Romaine | GF, DF, VG, V | 15

hazelnut vinaigrette, pickled rhubarb, crispy chickpeas, paprika

Watercress and Radish | GF, VG, NF | 16

english pea whipped feta, olives, toasted seeds, pickled lemon

Asparagus | GF,DF,VG,V | 20

pistachio skordalia, meyer lemon, crispy leeks, horseradish

Calamari | GF, DF, NF | 17
lentil crust, black olive aioli, pepperoncini

Lamb Souvlaki | NF | 24
lemon potatoes, pita, tzatziki, onion, lettuce

Chicken Souvlaki | NF | 18
lemon potatoes, pita, tzatziki, onion, lettuce

Smoked Mushroom & Cauliflower | GF, DF, VG, V, NF | 24

Housemade Pita | VG, V, NF | 9

hummus, lemon oil

Baklava | 14

phyllo, honey, almond, walnut, linden flower ice cream

Salted Chocolate Tart | GF, VG, NF | 15

sesame crust, black currant, Greek yogurt, olive oil |

GF – GLUTEN FREE DF – DAIRY FREE VG – VEGETARIAN V – VEGAN NF – NUT FREE