Wednesdays Just Got Delicious … The August 27 Menu
Traditional Menu
STARTER
Melitzanosalata - A 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 pita bread chips.
SALAD
Greek Salad (Horiatiki)– A traditional salad made with juicy heirloom tomatoes, crisp Persian cucumbers, red onions, poblano peppers, and organic Kalamata olives, it's topped with a thick slice of creamy feta cheese and a generous sprinkle of dried oregano; dressed with a drizzle of olive oil, and a splash of balsamic vinegar.
ENTREE
Kreatopita Kourou (Meat Pies) - Shaped into small round turnovers, these traditional meat pies are known for their rich, crumbly pastry made with butter and Greek yogurt, and a savory organic ground lamb, beef and onion filling, spiced with herbs and raisins.
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
Melitzanosalata, vegan - A Greek eggplant spread made with Italian roasted eggplant, organic olive oil, minced garlic, organic walnuts, fresh parsley and balsamic vinegar, served with pita bread chips.
SALAD
Greek Tomato Salad– A traditional salad made with juicy heirloom tomatoes, crisp Persian cucumbers, red onions, poblano peppers, and organic Kalamata olives, and sprinkled with dried oregano; dressed with a drizzle of olive oil, and a splash of balsamic vinegar.
ENTREE
Fasolia Gigantes - A traditional vegan Greek dish made with large lima beans, slow-cooked with olive oil, herbs, organic yellow onions and organic bell red and green poblano peppers.
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
Melitzanosalata - A 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 pita bread chips.
SALAD
Greek Salad (Horiatiki)– A traditional salad made with juicy heirloom tomatoes, crisp Persian cucumbers, red onions, poblano peppers, and organic Kalamata olives, it's topped with a thick slice of creamy feta cheese and a generous sprinkle of dried oregano; dressed with a drizzle of olive oil, and a splash of balsamic vinegar.
ENTREE
Spanakopita & Tiropita Kourou (Spinach & Cheese Pies) - Shaped into small round turnovers, these traditional cheese and spinach pies are known for their rich, crumbly pastry made with butter and Greek yogurt, and a savory baby spinach, barrel-aged feta cheese, and egg filling.
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.