Wednesdays Just Got Delicious … The January 14 Menu
Traditional Menu
STARTER
Melitzana sto Fourno - Slow-roasted eggplants, drizzled with olive oil, and then baked with feta cheese, tomatoes and a touch of oregano, fresh parsley and basil. fresh mint, served over warm pita bread.
SALAD
Greek Salad (Horiatiki)– A traditional salad made with juicy tomatoes, crisp 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
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: 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
Melitzana sto fourno, vegan – Slow-roasted eggplants, drizzled with olive oil, and then baked with tomatoes and a touch of oregano, fresh parsley and basil. fresh mint, served over warm pita bread.
SALAD
Greek Tomato Salad– A traditional salad made with juicy tomatoes, crisp 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 variation of baklava is made of layers filo dough drizzled 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
Melitzana sto Fourno - Slow-roasted eggplants, drizzled with olive oil, and then baked with feta cheese, tomatoes and a touch of oregano, fresh parsley and basil. fresh mint, served over warm pita bread.
SALAD
Greek Salad (Horiatiki)– A traditional salad made with juicy tomatoes, crisp 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
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: 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.