Anniversaries are always a good time for a bit of well-considered reevaluation. So, following a first year of successful service and strong notices from critics, Maléna presents a new menu of contemporary fare from land and sea. Within a nicely appointed, century-old space at the crux of the “Ave and Dav” neighbourhood, diners can now partake in chef Doug Neigel’s latest mix of modern Italian and Greek offerings. Start with grilled octopus ($16) or sardines in scapece ($14)—presented as a deconstructed Caesar salad—then try such mains as house-made squid-ink pasta with lobster ($19 or $34), pan-seared branzino ($29) and braised lamb shank with lemon orzo and medjool date yogurt ($29). A lemon phyllo tart ($9) makes for a delectable end to the Ionian-inspired meal.