Wednesdays Just Got Delicious … The May 13 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, elegantly served over warm pita bread.
SALAD
Greek Salad (Horiatiki)– A traditional salad made with juicy heirloom tomatoes, crisp Persian 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
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
Rizogalo: Creamy and comforting, rizogalo is the beloved Greek rice pudding made with whole organic milk, tender short-grain rice, and just the right amount of sugar—with a delicate splash of rosewater and topped with a sprinkle of cinnamon.
We put our heart into every dish, and there’s nothing better than hearing how much our community has enjoyed it. Take a peek at what folks are sharing back with us!
Past Menus
Vegan Menu
STARTER
Melitzanosalata - A traditional Greek eggplant spread made with Italian roasted eggplant, organic olive oil, minced garlic, organic walnuts, fresh parsley and balsamic vinegar, elegantly served over warm pita bread.
SALAD
Greek Tomato Salad – A traditional salad made with juicy heirloom tomatoes, crisp Persian cucumbers, red onions, poblano peppers, and organic Kalamata olives, and sprinkled with dried oregano; dressed with a drizzle of olive oil, and a splash of balsamic vinegar.
ENTREE
Tourlou — A traditional Greek vegetable dish, tourlou is a flavorful medley of 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 5/13 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, elegantly served over warm pita bread.
SALAD
Greek Salad (Horiatiki)– A traditional salad made with juicy heirloom tomatoes, crisp Persian 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
Tourlou — A traditional Greek vegetable dish, tourlou is a flavorful medley of vegetables: eggplant, zucchini, red and yellow bell peppers, poblano peppers, tomatoes, onions, green beans and potatoes, all baked slowly with olive oil. Served with a thick slice of creamy brined feta cheese.
DESSERT
Rizogalo: Creamy and comforting, rizogalo is the beloved Greek rice pudding made with whole organic milk, tender short-grain rice, and just the right amount of sugar—with a delicate splash of rosewater and topped with a sprinkle of cinnamon.