Wednesdays Just Got Delicious … The January 28 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 is served over a slice of freshly baked sourdough.
SALAD
Pantzaria Salad – Organic beets nestled on a bed of mixed greens, complimented by toasted walnuts and shaved Gruyère, finished lemon-olive oil and organic balsamic vinaigrette.
ENTREE
Moschari Lemonato – Slow-braised eye-of-round roast, gently seasoned with lemon, garlic, and olive oil, served alongside green peas and fragrant basmati rice.
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!
Past Menus
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 and is served over a slice of freshly baked sourdough.
SALAD
Pantzaria Salad – Organic beets nestled on a bed of mixed greens, complimented by toasted walnuts and shaved Gruyère, finished lemon-olive oil and organic balsamic vinaigrette.
ENTREE
İmam Bayıldı- A classic dish shaped by Ottoman influence, Imam Bayildi features roasted eggplant and a filling of yellow onions, Campari tomatoes and fresh parsley, topped with sliced tomatoes, drizzled in olive oil. Enjoyed with hearty sourdough bread.
DESSERT
Mila sto Fourno - Apples baked in Greek style with maple syrup, cinnamon, walnuts, and a hint of clove, finished with extra syrup and crushed walnuts.
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 is served over a slice of freshly baked sourdough.
SALAD
Pantzaria Salad – Organic beets nestled on a bed of mixed greens, complimented by toasted walnuts and shaved Gruyère, finished lemon-olive oil and organic balsamic vinaigrette.
ENTREE
İmam Bayıldı- A classic dish shaped by Ottoman influence, Imam Bayildi features roasted eggplant and a filling of yellow onions, Campari tomatoes and fresh parsley, topped with sliced tomatoes, drizzled in olive oil. Enjoyed with hearty 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.