mana Menu
Introducing mana, a delightful Mediterranean gem located in La Grange, IL. This trendy and intimate restaurant excels in offering both classic and innovative dishes, perfect for any occasion—be it a romantic dinner or a vibrant group gathering. The menu features standout items like the Shrimp Cocktail, elegantly presented with zesty horseradish-tomato sauce, and the traditional Village Salad, bursting with fresh ingredients and rich flavors.
For heartier options, do not miss the Slow-Braised Lamb Shank Kokinisto, served over hylopites pasta, which showcases a robust depth of flavor thanks to a rich tomato sauce and aromatic herbs. With services including reservations, delivery, and even catering, mana effortlessly blends culinary excellence with convenience and accessibility, ensuring every meal is a memorable experience.
Raw & Chilled
Shrimp Cocktail
Perfectly chilled shrimp accompanied by a zesty horseradish-tomato sauce.
Village
A traditional Greek salad featuring vine-ripened tomatoes, cucumbers, capers, onions, olives, dakos, parsley, feta cheese, and EVOO.
Crispy Greens
A mix of chopped romaine lettuce, kale, charred Persian cucumber, Parmesan panko crisps, mizithra, scallion, dill, mint, and lemon EVOO dressing.
Charred Beets
Vibrant red and orange beets with almond ricotta, walnuts, and a drizzle of burnt honey lemon vinaigrette.
Avgolemono Soup
A smooth blend of eggs, lemon, and rice, creating a light and comforting soup.
Fresh & Hot
Meze
Mana Spreads
Tzatziki avocado, smoked eggplant, spicy feta served with wood-fired pita bread.
Crispy Zucchini Chips
Crunchy zucchini slices served with creamy tzatziki.
Oven Baked Gigantes
Tender giant beans baked in a rich tomato sauce with celery, onion, extra virgin olive oil, topped with feta cheese and fresh parsley.
Crunchy Potatoes
Topped with creamy feta and freshly shaved truffle flakes.
Pan Fried Saganaki
Pan-fried Gaviera cheese with a splash of lemon.
Crispy Calamari
Lightly battered fresh calamari served with garlic aioli for a timeless dip
Char-Grilled Octopus
Accompanied by lemon, oregano, EVOO, fava spread, and caper berries.
Wood-Grilled Wagyu Gyro
Spiced Wagyu beef paired with tomato, onion, and tzatziki, served with mini pitas.
Slow Roasted Dolmathes
Grape leaves stuffed with rice, Wagyu beef, dill, and spices, topped with a tangy egg-lemon sauce.
Charred Meatballs
Wagyu beef combined with Mediterranean herbs and spices, served with a side of tzatziki.
Oven Baked Moussaka
Layers of mushrooms, thinly sliced potatoes, eggplant, zucchini, and creamy bchamel. (VG)
Oven Baked Stuffed Peppers
Flavorful green and red peppers packed with herbed rice, toasted pine nuts, and sweet raisins, accompanied by zesty, golden lemon potatoes.
Charred Salmon Filet
Wild-caught salmon, skin-on, crisply cooked on a wood-fire grill, served with tender artichokes, carrots, potatoes, and green peas in a zesty lemon sauce.
Seafood Pasta Tagliatelle
A blend of fish, shrimp, octopus, mussels and calamari, mixed in hand-cut tagliatelle pasta with a creamy parsley pesto sauce.
Oven Roasted Chicken
Tender half free-range chicken marinated in EVOO, lemon, garlic, and Greek herbs.Served with flavorful lemon potatoes and garnished with lemon oregano finished on charcoal broiler.
Wood Fire Lamb Chops
Tender Colorado lamb accompanied by a lemon-oregano vinaigrette and crunchy potatoes.
Char Grilled 16oz. Prime New York Strip
Rich, tender, and marbled. Served sliced with crunchy potatoes, smoked black pepper aioli, and Maldon sea salt flakes.
Oven Baked Pastitio
A traditional Greek casserole made with layers of pasta and Wagyu beef,kefalotyri cheese, and a smooth bchamel sauce.
Char Grilled Chicken Skewer
Traditionally marinated chicken skewer with bell peppers, onion, kale & grapetabbouleh salad, and tzatziki.
Wood Fire Tomahawk Pork Chop
Berkshire Tomahawk black pork chop grilled to perfection, marinated with EVOO and Greek spices. Served with flavorful lemon potatoes.
Kirio (Main)
Meridio (Share)
Slow-Braised Lamb Shank Kokinisto
Elysian Farms lamb in a rich tomato sauce with herbs, red wine, onion, and garlic.Served over hylopites pasta and topped with mizithra cheese
Roasted Veggies
A mix of broccoli, cauliflower, and carrots with a refreshing citrus herb dressing.
Roasted Lemon Potatoes
Roasted with lemon, EVOO, oregano, and garlic.
Kale Tabbouleh
Vine-ripened tomatoes, grapes, dates, dried figs, roasted cashews, herbs, scallion, citruses, and EVOO.
Greek Rice
Raisins, pine nuts, thyme, sage, lemon, and EVOO.
Fried Potatoes
Crispy with thyme and Maldon salt.
