Wednesdays Just Got Delicious … The March 4 Menu
Traditional Menu
STARTER
Melitzanosalata - A traditional Greek eggplant spread made with Italian roasted eggplant, organic olive oil, minced garlic, organic walnuts and a touch of barrel-aged feta cheese, fresh parsley and balsamic vinegar, served over warm pita bread..
SALAD
Pantzaria – A traditional Greek salad featuring organic beets nestled on a bed of greens, complimented by toasted walnuts and shaved Gruyère, finished with a delicate lemon-olive oil and organic balsamic vinaigrette dressing.
ENTREE
Giouvetsi Moschari- Tender organic beef chuck pieces slowly simmered with tomatoes, onions, garlic, red wine, and spices, then baked with orzo, and finished with a generous grating of Pecorino-Romano cheese.
DESSERT
Galaktoboureko - An iconic Greek dessert made with layers of crispy phyllo pastry filled with a rich, creamy semolina custard, in a fragrant lemon-infused syrup.
Vegan Menu
STARTER
Melitzanosalata, vegan - A traditional Greek eggplant spread made with Italian roasted eggplant, organic olive oil, minced garlic, organic walnuts, fresh parsley and balsamic vinegar, served over warm pita bread.
SALAD
Pantzaria, vegan – A traditional Greek salad featuring organic beets nestled on a bed of greens, complimented by toasted walnuts, finished with a delicate lemon-olive oil and organic balsamic vinaigrette dressing.
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
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 3/4 menu options
Vegetarian Menu
STARTER
Melitzanosalata - A traditional Greek eggplant spread made with Italian roasted eggplant, organic olive oil, minced garlic, organic walnuts and a touch of barrel-aged feta cheese, fresh parsley and balsamic vinegar, served over warm pita bread.
SALAD
Pantzaria – A traditional Greek salad featuring organic beets nestled on a bed of greens, complimented by toasted walnuts and shaved Gruyère, finished with a delicate lemon-olive oil and organic balsamic vinaigrette dressing.
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
Galaktoboureko - An iconic Greek dessert made with layers of crispy phyllo pastry filled with a rich, creamy semolina custard, in a fragrant lemon-infused syrup.