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Transport your senses to the Greek coast with this tender octopus, sautéed with fresh Mediterranean herbs and vegetables, finished with a unique ouzo-infused balsamic reduction. Perfect for a luxurious appetizer or a main dish.
Simmer octopus with red wine vinegar and white wine, adding bay leaves for flavor.
Sear the boiled octopus in a hot skillet until golden.
Toss in onions, tomatoes, and garlic. Cook until softened, then deglaze with ouzo and balsamic vinegar, adding a drizzle of honey.