Wednesdays Just Got Delicious … The July 22 Menu!
Traditional 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 with warm pita bread.
SALAD
Garden Rocket Salad – Mixed spring greens mingled with avocado, cherry tomatoes and vibrant strawberry slices, dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Piperies Gemistes - Sweet red peppersfilled with a savory stuffing of onions, ground beef and lamb, tomatoes and rice, accented with spearmint, fresh parsley, golden raisins, and a touch of red wine for added depth of flavor. Served with a side of plain Greek yogurt.
DESSERT
Baklava: A timeless Greek and Middle Eastern dessert, this version of baklava features layers of crisp, golden phyllo dough brushed with butter, filled with finely chopped walnuts and a hint of cinnamon, and finished with a house-made lemon-scented 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 with warm pita bread.
SALAD
Garden Rocket Salad – Mixed spring greens mingled with avocado, cherry tomatoes and vibrant strawberry slices, dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Piperies Gemistes, vegan: Sweet red peppers filled with fragrant rice, fresh herbs, pine nuts, golden raisins, and tomatoes, baked until tender.
DESSERT
Baklava, vegan: A timeless Greek and Middle Eastern dessert, this vegan version of baklava features layers of crisp, golden phyllo dough brushed with avocado oil, filled with finely chopped walnuts and a hint of cinnamon, and finished with a house-made lemon-scented syrup.
Vegetarian 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 with warm pita bread.
SALAD
Garden Rocket Salad – Mixed spring greens mingled with avocado, cherry tomatoes and vibrant strawberry slices, dressed in a bright, house-made vinaigrette with a sprinkle of chopped pecans.
ENTREE
Piperies Gemistes, vegetarian: Sweet red peppers filled with a savory stuffing of fragrant rice, fresh herbs, pine nuts, golden raisins, and tomatoes, baked until tender. Served with a side of plain Greek yogurt.
DESSERT
Baklava: A timeless Greek and Middle Eastern dessert, this version of baklava features layers of crisp, golden phyllo dough brushed with butter, filled with finely chopped walnuts and a hint of cinnamon, and finished with a house-made lemon-scented syrup.
