Wednesdays Just Got Delicious … The November 26 Menu
Traditional Menu
STARTER
Fava – A classic Greek dip, fava is a silky, creamy purée of yellow split peas, delicately seasoned with olive oil and fresh lemon juice. It’s garnished with Kalamata olives and red onions, and served over warm pita bread.
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
Dolmadakia- Grape leaves stuffed with organic basmati rice and golden onion filling, seasoned with dill, mint and parsley, pine nuts and golden raisins; served with a side of organic Greek yoghurt.
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.
Vegan Menu
STARTER
Fava – A classic Greek dip, fava is a silky, creamy purée of yellow split peas, delicately seasoned with olive oil and fresh lemon juice. It’s garnished with Kalamata olives and red onions, and served over warm pita bread.
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
Dolmadakia- Grape leaves stuffed with organic basmati rice and golden onion filling, seasoned with dill, mint and parsley, pine nuts and golden raisins; served with a side of organic sweet potatoes.
DESSERT
Greek Apple Pie— Warm, cinammon spiced apples, golden raisins and walnuts in a crisp, phyllo crust dusted with powdered sugar.
Vegetarian Menu
STARTER
Fava – A classic Greek dip, fava is a silky, creamy purée of yellow split peas, delicately seasoned with olive oil and fresh lemon juice. It’s garnished with Kalamata olives and red onions, and served over warm pita bread.
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
Dolmadakia- Grape leaves stuffed with organic basmati rice and golden onion filling, seasoned with dill, mint and parsley, pine nuts and golden raisins; served with a side of organic Greek yoghurt.
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.