Wednesdays Just Got Delicious … The February 11 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; served over warm pita bread.
SALAD
Roasted Red Pepper Salad - Tender roasted red peppers, candied walnuts, and crumbled goat cheese, served on a bed of mixed greens with a drizzle of extra-virgin olive oil and a hint of fresh herbs.
ENTREE
Moschari rolo sto harti – Rolled organic flank steak slow cooked in parchment, stuffed with organic onions, red and poblano peppers, spices and herbs, a hint of gruyere cheese and organic Kalamata olives and drizzled with olive oil. Served with a side of Greek yoghurt over organic 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.
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; served over warm pita bread.
SALAD
Roasted Red Pepper Salad, vegan - Tender roasted red peppers, candied walnuts, and cherry tomatoes, served on a bed of mixed greens with a drizzle of extra-virgin olive oil and a hint of fresh herbs.
ENTREE
Gemista - Poblano Peppers and Heirloom Tomatoes filled with an organic basmati rice and golden onion filling, seasoned with dill, mint and parsley, pine nuts and golden raisins. Served with a side of cherry tomatoes, with a vinegrette dressing.
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.
Wednesday 2/11 menu options
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; served over warm pita bread.
SALAD
Roasted Red Pepper Salad - Tender roasted red peppers, candied walnuts, and crumbled goat cheese, served on a bed of mixed greens with a drizzle of extra-virgin olive oil and a hint of fresh herbs.
ENTREE
Gemista - Poblano Peppers and Heirloom Tomatoes filled with an organic basmati rice and golden onion filling, seasoned with dill, mint and parsley, pine nuts and golden raisins. Served with a side of plain 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.