Wednesdays Just Got Delicious … The April 15 Menu
Traditional 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
Pomegranate & Arugula Salad – Peppery wild arugula is tossed with juicy Heirloom tomatoes, pomegranate seeds, and ripe avocado, then finished with a bright house-made vinaigrette that brings out the sweetness and freshness of each ingredient.
ENTREE
Moussaka– A traditional baked casserole of roasted eggplant, spiced lamb & beef, yellow onions, Campari tomatoes and fresh parsley, topped with traditional béchamel sauce and a touch of feta cheese. 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.
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
Pomegranate & Arugula Salad – Peppery wild arugula is tossed with juicy Heirloom tomatoes, pomegranate seeds, and ripe avocado, then finished with a bright house-made vinaigrette that brings out the sweetness and freshness of each ingredient.
ENTREE
Imam bayıldı- A classic dish shaped by Ottoman influences, Imam Bayildi (meaning the Imam fainted!), features roasted eggplant and a filling of yellow onions, Campari tomatoes and fresh parsley, topped with sliced tomatoes, drizzled in olive oil.
DESSERT
Greek Apple Pie— Warm, cinnamon spiced apples, golden raisins and walnuts in a homemade, crisp, pie crust dusted with powdered sugar.
Wednesday 4/15 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
Pomegranate & Arugula Salad – Peppery wild arugula is tossed with juicy Heirloom tomatoes, pomegranate seeds, and ripe avocado, then finished with a bright house-made vinaigrette that brings out the sweetness and freshness of each ingredient.
ENTREE
Vegetarian Moussaka - A vegetarian version of the traditional moussaka, featuring roasted eggplant and a filling of yellow onions, Campari tomatoes and fresh parsley, topped with traditional béchamel sauce and a touch of feta cheese. 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.