Wednesdays Just Got Delicious … The February 18 Menu
Traditional Menu
STARTER
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.; elegantly served over warm pita bread.
SALAD
Greek Salad (Horiatiki)– A Greek classic 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
Moussaka - A traditional baked casserole of roasted eggplant, spiced lamb & beef, yellow onions, organic tomatoes and fresh parsley, topped with traditional béchamel sauce and a touch of feta cheese. Served with a side of plain Greek yoghurt.
DESSERT
Revani: A traditional semolina cake with a moist, delicate texture, crafted from organic eggs, lemon zest, fine sugar, and flour—naturally rich in flavor and made without butter. Drizzled in light citrus syrup for a refined, elegant finish.
Vegan Menu
STARTER
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; elegantly served over warm pita bread.
SALAD
Greek Salad (Horiatiki)– A Greek classic made with juicy tomatoes, crisp cucumbers, red onions, poblano peppers, and organic Kalamata olives, it's topped with a generous sprinkle of dried oregano; dressed with a drizzle of olive oil, and a splash of balsamic vinegar.
ENTREE
Fasolia Gigantes: A traditional dish from the mountainous regions of northwestern Greece, made with large lima beans slow-cooked on the stovetop with onions, and red and poblano peppers, then baked with herbs in olive oil for a fragrant, flavorful finish.
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 2/18 menu options
Vegetarian Menu
STARTER
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.; elegantly served over warm pita bread.
SALAD
Greek Salad (Horiatiki)– A Greek classic 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 dish from the mountainous regions of northwestern Greece, made with large lima beans slow-cooked on the stovetop with onions, and red and poblano peppers, then baked with herbs in olive oil for a fragrant, flavorful finish. Served with a side of plain Greek yoghurt.
DESSERT
Revani: A traditional semolina cake with a moist, delicate texture, crafted from organic eggs, lemon zest, fine sugar, and flour—naturally rich in flavor and made without butter. Drizzled in light citrus syrup for a refined, elegant finish.