Wednesdays Just Got Delicious … The August 20 Menu
Traditional Menu
STARTER
Tzatziki - A traditional Greek spread, creamy and cool, combining rich Greek yogurt with grated cucumber, organic minced garlic, tangy lemon juice, organic olive oil, and fresh mint and dill, served over warm pita bread.
SALAD
Spinach Salad – Tender baby spinach tossed with avocado, heirloom tomatoes, and thinly sliced red onions dressed in a zesty, house-made vinaigrette with shaved gruyere cheese.
ENTREE
Moussaka - A traditional baked casserole of roasted eggplant, spiced lamb & beef, yellow onions, organic tomatoes and fresh parsley, topped with traditional béchamel sauce and a touch of feta cheese. Served with a side of plain Greek yoghurt.
DESSERT
Rizogalo: Creamy and comforting, rizogalo is the beloved Greek rice pudding made with whole organic milk, tender short-grain rice, and just the right amount of sugar—with a delicate splash of rosewater and topped with a sprinkle of cinnamon.
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 Kalamata olives and red onions, and served over warm 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
Moussaka, vegan - A vegan version of the traditional moussaka, featuring roasted eggplant and a filling of yellow onions, organic tomatoes and fresh parsley, topped with sliced tomatoes, drizzled with olive oil.
DESSERT
Vegan Peach Crumble - Warm baked peaches with cinnamon, brown sugar, lemon and a crispy oat topping made with coconut oil.
Vegetarian Menu
STARTER
Tzatziki - A traditional Greek spread, creamy and cool, combining rich Greek yogurt with grated cucumber, organic minced garlic, tangy lemon juice, organic olive oil, and fresh mint and dill, served over warm 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
Moussaka, meatless - A vegetarian version of the traditional moussaka, featuring roasted eggplant and a filling of yellow onions,organic tomatoes and fresh parsley, topped with traditional béchamel sauce and a touch of feta cheese. Served with a side of plain Greek yoghurt.
DESSERT
Rizogalo: Creamy and comforting, rizogalo is the beloved Greek rice pudding made with whole organic milk, tender short-grain rice, and just the right amount of sugar—with a delicate splash of rosewater and topped with a sprinkle of cinnamon.