Wednesdays Just Got Delicious … The July 29 Menu!
Traditional Menu
STARTER
Eggplant spread – A popular Greek meze, this plant based recipe is a monastery version, both simple and vegan. It combines grilled eggplants and sweet peppers with onions and sun-dried tomatoes and is served with warm pita bread.
SALAD
Mesiantza Rocket Salad– Marinated onions and vine-ripened sliced tomatoes served over a bed of fresh rocket, lightly dressed in our bright, house-made vinaigrette and finished with a generous scattering of black olives.
ENTREE
Fasolia Gigantes: A traditional dish from the region of Florina in northwestern Greece, made with large ‘giant’ beans slow-cooked on the stovetop with onions, and red and poblano peppers, then baked with herbs in olive oil for a fragrant, flavorful finish.
DESSERT
Sokolatina— Flourless dark chocolate cake served with berries and lightly sweetened whipped cream.
Vegan Menu
STARTER
Eggplant spread – A popular Greek meze, this plant based recipe is a monastery version, both simple and vegan. It combines grilled eggplants and sweet peppers with onions and sun-dried tomatoes and is served with warm pita bread.
SALAD
Mesiantza Rocket Salad– Marinated onions and vine-ripened sliced tomatoes served over a bed of fresh rocket, lightly dressed in our bright, house-made vinaigrette and finished with a generous scattering of black olives.
ENTREE
Fasolia Gigantes: A traditional dish from the region of Florina in northwestern Greece, made with large ‘giant’ beans slow-cooked on the stovetop with onions, and red and poblano peppers, then baked with herbs in olive oil for a fragrant, flavorful finish.
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.
Vegetarian Menu
STARTER
Eggplant spread – A popular Greek meze, this plant based recipe is a monastery version, both simple and vegan. It combines grilled eggplants and sweet peppers with onions and sun-dried tomatoes and is served with warm pita bread.
SALAD
Mesiantza Rocket Salad– Marinated onions and vine-ripened sliced tomatoes served over a bed of fresh rocket, lightly dressed in our bright, house-made vinaigrette and finished with a generous scattering of black olives.
ENTREE
Fasolia Gigantes: A traditional dish from the region of Florina in northwestern Greece, made with large ‘giant’ beans slow-cooked on the stovetop with onions, and red and poblano peppers, then baked with herbs in olive oil for a fragrant, flavorful finish.
DESSERT
Sokolatina— Flourless dark chocolate cake served with berries and lightly sweetened whipped cream.
