Wednesdays Just Got Delicious … The April 1 Menu
Traditional Menu
STARTER
Fasolia Plaki- A traditional, slightly spicy Greek spread made with creamy feta cheese, organic olive oil and a twist of jalapeno pepper, elegantly served over crusty sourdough and fresh mint, served over warm sourdough.
SALAD
Garden Rocket Salad – Peppery wild arugula mingled with avocado, ripe tomatoes and vibrant orange slices, dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Spanakopita– An authentic Vlach recipe the Macedonian region in Greece, this spinach pie features a filling of tender baby spinach, creamy feta and eggs all wrapped in hand-rolled flaky pastry and baked to perfection.
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
Fava – A classic Greek dip, fava is a silky, creamy puree 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
Garden Rocket Salad – Peppery wild arugula mingled with avocado, ripe tomatoes and vibrant orange slices, dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Tourlou — A traditional Greek vegetable dish, tourlou is a flavorful medley of summer vegetables: eggplant, zucchini, red and yellow bell peppers, poblano peppers, tomatoes, onions, green beans and potatoes, all baked slowly with olive oil.
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 4/1 menu options
Vegetarian Menu
STARTER
Tirokafteri - A traditional, slightly spicy Greek spread made with creamy feta cheese, organic olive oil and a twist of jalapeno pepper, elegantly served over crusty sourdough and fresh mint, served over warm sourdough.
SALAD
Garden Rocket Salad – Peppery wild arugula mingled with avocado, ripe tomatoes and vibrant orange slices, dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Spanakopita– An authentic Vlach recipe the Macedonian region in Greece, this spinach pie features a filling of tender baby spinach, creamy feta and eggs all wrapped in hand-rolled flaky pastry and baked to perfection.
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.