Wednesdays Just Got Delicious … The August 5 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
Greek Salad, Horiatiki – Heirlooom tomatoes and organic cucumber with organic poblano peppers and organic red onions dressed in a house-made vinaigrette dressing, topped with authentic Greek feta and organic Kalamata olives.
ENTREE
Moussaka - A traditional baked casserole of roasted eggplant, spiced lamb & beef, yellow onions, organic tomatoes and fresh parsley, topped with traditional béchamel sauce and a touch of feta cheese. Served with a side of plain Greek yoghurt.
DESSERT
Revani: A traditional semolina cake with a moist, delicate texture, crafted from organic eggs, lemon zest, fine sugar, and flour—naturally rich in flavor and made without butter. Drizzled in light citrus syrup for a refined, elegant finish.
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
Greek Salad – Heirlooom tomatoes and organic cucumber with organic poblano peppers and organic red onions dressed in a house-made vinaigrette dressing, topped with organic Kalamata olives.
ENTREE
Moussaka, vegan - A vegan version of the traditional moussaka baked casserole, featuring roasted eggplant and a filling of yellow onions, Campari tomatoes and fresh parsley, topped with sliced tomatoes, drizzled in olive oil. Served with a side scoop of fava, a yellow splip peas dip.
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
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
Greek Salad, Horiatiki – Heirlooom tomatoes and organic cucumber with organic poblano peppers and organic red onions dressed in a house-made vinaigrette dressing, topped with authentic Greek feta and organic Kalamata olives.
ENTREE
Moussaka, vegetarian - A vegetarian version of the traditional moussaka, featuring roasted eggplant and a filling of yellow onions, Campari tomatoes and fresh parsley, topped with traditional béchamel sauce and a touch of feta cheese. Served with a side of plain Greek yoghurt.
DESSERT
Revani: A traditional semolina cake with a moist, delicate texture, crafted from organic eggs, lemon zest, fine sugar, and flour—naturally rich in flavor and made without butter. Drizzled in light citrus syrup for a refined, elegant finish.
