Wednesdays Just Got Delicious … The July 30 Menu
Non-Vegetarian Menu
STARTER
Piperies Florinis Dip- A red pepper Greek spread, typically made with the celebrated sweet red peppers from the northwestern region of Florina. Our variation is made with roasted red bell peppers, blended with olive oil and a twist of garlic, and is served on a slice of sourdough.
SALAD
Garden Rocket Salad – Peppery wild arugula mingled with avocado and vibrant strawberry slices, dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Moussaka - A traditional baked casserole of roasted eggplant, spiced lamb & beef, yellow onions, Campari tomatoes and fresh parsley, topped with traditional béchamel sauce and a touch of feta cheese. Served with a side of plain Greek yoghurt and a thick and hearty slice of sourdough bread.
DESSERT
Rizogalo: Nutritious and simple, rizogalo is the Greek rice pudding, made with milk, rice and sugar, and a touch of rosewater. Simple, comforting, and rich with tradition, it is served with a sprinkle of cinnamon.
Vegan Option Menu
STARTER
Gigantes – Oven-baked large lima beans in olive oil and herbs, cooked with yellow onions and red bell and poblano peppers, served with a slice of sourdough.
SALAD
Garden Rocket Salad – Peppery wild arugula mingled with avocado and vibrant strawberry slices, dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Moussaka, vegan - A vegan version of the traditional moussaka baked casserole, featuring roasted eggplant and a filling of yellow onions, Campari tomatoes and fresh parsley, topped with sliced tomatoes, drizzled in olive oil.
Served with a thick and hearty slice of sourdough bread.
DESSERT
Vegan Peach Crumble - Warm baked peaches with cinnamon, brown sugar, lemon and a crispy oat topping.
Vegetarian Option Menu
STARTER
Piperies Florinis Dip- A red pepper Greek spread, typically made with the celebrated sweet red peppers from the northwestern region of Florina. Our variation is made with roasted red bell peppers, blended with olive oil and a twist of garlic, and is served on a slice of sourdough.
SALAD
Garden Rocket Salad – Peppery wild arugula mingled with avocado and vibrant strawberry slices, dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Moussaka, meatless - A vegetarian version of the traditional moussaka, featuring roasted eggplant and a filling of yellow onions, Campari tomatoes and fresh parsley, topped with traditional béchamel sauce and a touch of feta cheese. Served with a side of plain Greek yoghurt and a thick and hearty slice of sourdough bread.
DESSERT
Rizogalo: Nutritious and simple, rizogalo is the Greek rice pudding, made with milk, rice and sugar, and a touch of rosewater. Simple, comforting, and rich with tradition, it is served with a sprinkle of cinnamon.
