Wednesdays Just Got Delicious … The January 7 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
Garden Rocket Salad – Peppery wild arugula mingled with avocado and vibrant pomegranate seeds dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
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.
DESSERT
Greek Apple Pie— Warm, cinammon spiced apples, golden raisins and walnuts in a homemade, crisp, pie crust dusted with powdered sugar. Served with vanilla bean yogurt.
Vegan Menu
STARTER
Melitzana sto fourno – Organic eggplant slow baked with fresh tomatoes and herbs, served over warm pita bread.
SALAD
Garden Rocket Salad – Peppery wild arugula mingled with avocado and vibrant pomegranate seeds , dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
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
Greek Apple Pie— Warm, cinammon spiced apples, golden raisins and walnuts in a homemade, crisp, pie crust dusted with powdered sugar. Served with non-dairy vanilla bean yogurt.
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
Garden Rocket Salad – Peppery wild arugula mingled with avocado and vibrant pomegranate seeds , dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Pastitsio, meatless- A vegetarian version of the traditional Greek pasta dish, meatless pastitsio features layers of rigatoni and a filling of organic tomatoes, button mushrooms and eggplant, 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.
DESSERT
Greek Apple Pie— Warm, cinammon spiced apples, golden raisins and walnuts in a homemade, crisp, pie crust dusted with powdered sugar. Served with vanilla bean yogurt.