Wednesdays Just Got Delicious … The August 12 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
Spinach Salad – Tender baby spinach tossed with avocado, heirloom tomatoes, and thinly sliced red onions dressed in a zesty, house-made vinaigrette with shaved gruyere cheese.
ENTREE
Keftedakia with Golden Potatoes – Tender, grilled Greek meatballs, made with a blend of beef and lamb, simmered in a slow-cooked tomato sauce and served alongside Yukon Gold potatoes roasted with olive oil and thyme. A classic, comforting dish bursting with savory, herby flavors.
DESSERT
Peach Crumble - Sweet baked peaches infused with cinnamon and brown sugar, brightened with fresh lemon, and finished with a crisp, buttery oat crumble.
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
Spinach Salad – Tender baby spinach tossed with avocado, heirloom tomatoes, and thinly sliced red onions dressed in a zesty, house-made vinaigrette with shaved gruyere cheese.
ENTREE
Chickpea Keftedakia with Golden Potatoes – Tender chickpea meatballs crafted with herbs and spices, simmered in a slow-cooked tomato sauce and served alongside Yukon Gold potatoes roasted with olive oil and thyme. A classic, comforting dish bursting with savory, herby flavors.
DESSERT
Peach Crumble - Sweet baked peaches infused with cinnamon and brown sugar, brightened with fresh lemon, and finished with a crisp, buttery oat crumble.
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
Spinach Salad – Tender baby spinach tossed with avocado, heirloom tomatoes, and thinly sliced red onions dressed in a zesty, house-made vinaigrette with shaved gruyere cheese.
ENTREE
Chickpea Keftedakia with Golden Potatoes – Tender chickpea meatballs crafted with herbs and spices, simmered in a slow-cooked tomato sauce and served alongside Yukon Gold potatoes roasted with olive oil and thyme. A classic, comforting dish bursting with savory, herby flavors.
DESSERT
Peach Crumble -Sweet baked peaches infused with cinnamon and brown sugar, brightened with fresh lemon, and finished with a crisp, oat crumble made with coconut oil.