Wednesdays Just Got Delicious … The April 8 Menu
Traditional Menu
STARTER
Tzatziki - A traditional Greek spread, creamy and cool, combining rich Greek yogurt with grated cucumber, organic minced garlic, tangy lemon juice, organic olive oil, and fresh mint and dill, 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
Paidakia with Roasted Potatoes– Rib Lamb Chops, marinated in olive oil, lemon, mustard, honey and spices then roasted to tender perfection with a slight char; served with roasted potatoes.
DESSERT
Baklava: Known for its flaky texture, nutty filling, and sticky-sweet glaze, this variation of baklava is made of layers of buttered thin filo dough, laced with finely chopped walnuts and a hint of cinnamon, and drizzled with a subtle, lemon-flavored homemade syrup.
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
Baklava, vegan: Known for its flaky texture, nutty filling, and sticky-sweet glaze, this vegan variation of baklava is made of layers of thin filo dough trickled with avocado oil, laced with finely chopped walnuts and a hint of cinnamon, and drizzled with a subtle, lemon-flavored homemade syrup.
Wednesday 4/8 menu options
Vegetarian Menu
STARTER
Tzatziki - A traditional Greek spread, creamy and cool, combining rich Greek yogurt with grated cucumber, organic minced garlic, tangy lemon juice, organic olive oil, and fresh mint and dill, 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
Baklava: Known for its flaky texture, nutty filling, and sticky-sweet glaze, this variation of baklava is made of layers of buttered thin filo dough, laced with finely chopped walnuts and a hint of cinnamon, and drizzled with a subtle, lemon-flavored homemade syrup.