Wednesdays Just Got Delicious … The November 2 Menu
Traditional Menu
STARTER
Melitzanosalata - A traditional Greek eggplant spread made with Italian roasted eggplant, organic olive oil, minced garlic, organic walnuts and a touch of barrel-aged feta cheese, fresh parsley and balsamic vinegar, served with thick slices of warm sourdough.
SALAD
Garden Rocket Salad – Peppery wild arugula mingled with avocado and vibrant orange segments and pomegranate seeds, dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Fasolia Gigantes: A traditional dish from the mountainous regions of northwestern Greece, made with large lima beans slow-cooked on the stovetop with onions, and red and poblano peppers, then baked with herbs in olive oil for a fragrant, flavorful finish.
DESSERT
Greek Apple Pie— Warm, cinammon spiced apples, golden raisins and walnuts in a homemade, crisp, pie crust dusted with powdered sugar. Served with vanilla bean yogurt.
Vegan Menu
STARTER
Melitzanosalata - A traditional Greek eggplant spread made with Italian roasted eggplant, organic olive oil, minced garlic, organic walnuts and a touch of barrel-aged feta cheese, fresh parsley and balsamic vinegar, served with thick slices of warm sourdough.
SALAD
Garden Rocket Salad – Peppery wild arugula mingled with avocado and vibrant orange segments and pomegranate seeds, dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Fasolia Gigantes: A traditional dish from the mountainous regions of northwestern Greece, made with large lima beans slow-cooked on the stovetop with onions, and red and poblano peppers, then baked with herbs in olive oil for a fragrant, flavorful finish.
DESSERT
Greek Apple Pie— Warm, cinammon spiced apples, golden raisins and walnuts in a homemade, crisp, pie crust dusted with powdered sugar. Served with non-dairy vanilla bean yogurt.
Vegetarian Menu
STARTER
Melitzanosalata - A traditional Greek eggplant spread made with Italian roasted eggplant, organic olive oil, minced garlic, organic walnuts and a touch of barrel-aged feta cheese, fresh parsley and balsamic vinegar, served with thick slices of warm sourdough.
SALAD
Garden Rocket Salad – Peppery wild arugula mingled with avocado and vibrant orange segments and pomegranate seeds, dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Fasolia Gigantes: A traditional dish from the mountainous regions of northwestern Greece, made with large lima beans slow-cooked on the stovetop with onions, and red and poblano peppers, then baked with herbs in olive oil for a fragrant, flavorful finish.
DESSERT
Greek Apple Pie — Warm, cinammon spiced apples, golden raisins and walnuts in a homemade, crisp, pie crust dusted with powdered sugar. Served with vanilla bean yogurt.