Wednesdays Just Got Delicious … The August 6 Menu
Traditional 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, served over warm pita bread.
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
Gemista - Poblano Peppers and Heirloom Tomatoes filled with a savory with-a-touch-of-sweetness organic ground beef and lamb rice stuffing, infused with basil, fresh parsley and golden raisins. 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 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 - 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
Gemista - Poblano Peppers and Heirloom Tomatoes filled with an organic basmati rice and golden onion filling, seasoned with dill, mint and parsley, pine nuts and golden raisins. Served with a side of cherry tomatoes, with a vinegrette dressing.
DESSERT
Baklava: Known for its flaky texture, nutty filling, and sticky-sweet glaze, this variation of baklava is made of layers of thin filo dough, laced with finely chopped walnuts and a hint of cinnamon, and drizzled with a subtle, lemon-flavored homemade syrup. .
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, served over warm pita bread.
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
Gemista - Poblano Peppers and Heirloom Tomatoes filled with an organic basmati rice and golden onion filling, seasoned with dill, mint and parsley, pine nuts and golden raisins. 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 thin filo dough, laced with finely chopped walnuts and a hint of cinnamon, and drizzled with a subtle, lemon-flavored homemade syrup.
