Wednesdays Just Got Delicious … The August 13 Menu
Traditional Menu
STARTER
Cherry tomatoes with basil – Seasonal cherry tomatoes with fresh basil, drizzled with olive oil.
SALAD
Spinach Salad – Tender baby spinach tossed with avocado, thinly sliced red onions and vibrant citrus segments, dressed in a zesty, house-made vinaigrette with shaved gruyere cheese.
ENTREE
Pastitsio – A beloved traditional Greek pasta dish, pastitsio features layers of rigatoni and a cinnamon-spiced filling of ground beef, lamb, and fresh tomatoes, simmered with aromatic herbs and a hint of fresh parsley. It is topped with a delicate layer of béchamel sauce and crumbled feta, then baked to perfection. Served with a side of plain Greek yoghurt.
DESSERT
Baklava: Known for its flaky texture, nutty filling, and sticky-sweet glaze, this variation of baklava is made of layers of buttered thin filo dough, laced with finely chopped walnuts and a hint of cinnamon, and drizzled with a subtle, lemon-flavored homemade syrup.
Vegan Menu
STARTER
Fava – A classic Greek dip, fava is a silky, creamy puree of yellow split peas, delicately seasoned with olive oil and fresh lemon juice. It’s garnished with capers and radishes, and served with fresh pita bread.
SALAD
Spinach Salad – Tender baby spinach tossed with avocado, thinly sliced red onions and vibrant citrus segments, dressed in a zesty, house-made vinaigrette with shaved gruyere cheese.
ENTREE
Tourlou — A traditional Greek vegetable dish, tourlou is a flavorful medley of summer vegetables: eggplant, zucchini, red and yellow bell peppers, poblano peppers, tomatoes, onions, green beans and potatoes, all baked slowly with olive oil.
DESSERT
Baklava, vegan: Known for its flaky texture, nutty filling, and sticky-sweet glaze, this vegan variation of baklava is made of layers of thin filo dough trickled with avocado oil, laced with finely chopped walnuts and a hint of cinnamon, and drizzled with a subtle, lemon-flavored homemade syrup.
Vegetarian Menu
STARTER
Cherry tomatoes with basil – Seasonal cherry tomatoes with fresh basil, drizzled with olive oil.
SALAD
Spinach Salad – Tender baby spinach tossed with avocado, thinly sliced red onions and vibrant citrus segments, dressed in a zesty, house-made vinaigrette with shaved gruyere cheese.
ENTREE
Meatless Pastitsio — A delicious vegetarian twist on the classic Greek baked pasta, meatless pastitsio features layers of rigatoni and a filling of Pecorino Romano feta, ricotta, and fresh tomatoes, simmered with aromatic herbs and a hint of fresh parsley. It is topped with a delicate layer of béchamel sauce and baked to perfection. Served with a side of plain Greek yoghurt.
DESSERT
Baklava: Known for its flaky texture, nutty filling, and sticky-sweet glaze, this variation of baklava is made of layers of buttered thin filo dough, laced with finely chopped walnuts and a hint of cinnamon, and drizzled with a subtle, lemon-flavored homemade syrup.
