Wednesdays Just Got Delicious … The July 16 Menu
Non-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, elegantly served over warm pita bread.
SALAD
Garden Rocket Salad – Peppery wild arugula mingled with avocado and vibrant orange segments, dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Dolmadakia - Grape leaves stuffed with a savory golden onion and organic beef and lamb basmati rice stuffing, seasoned with fresh parsley and served with a side of organic Greek yoghurt.
DESSERT
Saragli - A baklava variation from Constantinople, this dessert features rolled layers of buttered, organic phyllo pastry, generously filled with finely chopped walnuts and a hint of cinnamon, and drizzled with homemade, lemon-infused syrup.
Vegan Option Menu
STARTER
Melitzanosalata - A traditional Greek eggplant spread made with Italian roasted eggplant, organic olive oil, minced garlic, organic walnuts and a touch of fresh parsley and balsamic vinegar, elegantly served over warm pita bread.
SALAD
Garden Rocket Salad – Peppery wild arugula mingled with avocado and vibrant orange segments, dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Dolmadakia- Grape leaves stuffed with organic basmati rice and golden onion filling, seasoned with dill, mint and parsley, pine nuts and golden raisins; served with lemon wedges.
DESSERT
Saragli: A baklava variation from Constantinople, this dessert features rolled layers of organic, phyllo pastry, lightly brushed with avocado oil, generously filled with finely chopped walnuts and a hint of cinnamon, and drizzled with homemade lemon-infused syrup.
Vegetarian Option 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, elegantly served over warm pita bread.
SALAD
Garden Rocket Salad – Peppery wild arugula mingled with avocado and vibrant orange segments, dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Dolmadakia- Grape leaves stuffed with organic basmati rice and golden onion filling, seasoned with dill, mint and parsley, pine nuts and golden raisins; served with a side of organic Greek yoghurt.
DESSERT
Saragli: A baklava variation from Constantinople, this dessert features rolled layers of buttered, organic phyllo pastry, generously filled with finely chopped walnuts and a hint of cinnamon, and drizzled with homemade, lemon-infused syrup.
