Wednesdays Just Got Delicious … The November 19 Menu
Traditional Menu
STARTER
Tirokafteri - A traditional, slightly spicy Greek spread made with authentic feta cheese, organic olive oil and a twist of jalapeno pepper, elegantly served over crusty sourdough.
SALAD
Pantzaria – A traditional Greek salad featuring organic beets nestled on a bed of wild arugula, complimented by toasted walnuts and shaved Gruyère, finished with a delicate lemon-olive oil and organic balsamic vinaigrette dressing.
ENTREE
Moussaka– A traditional baked casserole of roasted eggplant, spiced lamb & beef, yellow onions, Campari tomatoes and fresh parsley, topped with traditional béchamel sauce and a touch of feta cheese. Served with a side of plain Greek yoghurt and a thick and hearty slice of sourdough bread.
DESSERT
Rizogalo: Nutritious and simple, rizogalo is the Greek rice pudding, made with milk, rice and sugar, and a touch of rosewater. Simple, comforting, and rich with tradition, it is served with a sprinkle of cinnamon.
We put our heart into every dish, and there’s nothing better than hearing how much our community has enjoyed it. Take a peek at what folks are sharing back with us!
Vegan Menu
STARTER
Piperies kokkines - A traditional savory Greek spread, made with red peppers and olive oil, elegantly served over crusty sourdough.
SALAD
Pantzaria – A traditional Greek salad featuring organic beets nestled on a bed of wild arugula, complimented by toasted walnuts and shaved Gruyère, finished with a delicate lemon-olive oil and organic balsamic vinaigrette dressing.
ENTREE
Moussaka, vegan - A vegan version of the traditional moussaka baked casserole, featuring roasted eggplant and a filling of yellow onions, Campari tomatoes and fresh parsley, topped with sliced tomatoes, drizzled in olive oil.
Served with a thick and hearty slice of sourdough bread.
DESSERT
Greek Apple Pie— Warm, cinammon spiced apples, golden raisins and walnuts in a homemade, crisp, pie crust dusted with powdered sugar.
Vegetarian Menu
STARTER
Tirokafteri - A traditional, slightly spicy Greek spread made with authentic feta cheese, organic olive oil and a twist of jalapeno pepper, elegantly served over crusty sourdough.
SALAD
Pantzaria – A traditional Greek salad featuring organic beets nestled on a bed of wild arugula, complimented by toasted walnuts and shaved Gruyère, finished with a delicate lemon-olive oil and organic balsamic vinaigrette dressing.
ENTREE
Moussaka– A traditional baked casserole of roasted eggplant, spiced lamb & beef, yellow onions, Campari tomatoes and fresh parsley, topped with traditional béchamel sauce and a touch of feta cheese. Served with a side of plain Greek yoghurt and a thick and hearty slice of sourdough bread.
DESSERT
Rizogalo: Nutritious and simple, rizogalo is the Greek rice pudding, made with milk, rice and sugar, and a touch of rosewater. Simple, comforting, and rich with tradition, it is served with a sprinkle of cinnamon.