Horiatiki, a bright, rustic salad of tomatoes, cucumbers, olives, feta, and herbs, starts off this menu of traditional and modern Greek dishes. For the main course, go with either a hearty pastitsio (a baked pasta layered with eggplant, ricotta, and béchamel) or lamb loin stuffed with olives, sun-dried tomatoes, and cheese. (Extra hungry? Serve both.) Dessert is ravani, a Greek semolina cake flavored with olive oil and orange zest, from chef Mike Isabella.