Salads:
Last of the Season Greek Salad with Little Gems, Early Girl Tomatoes, Persian Cucumbers, Olives, Shaved Red Onion, Feta Oregano Vinaigrette (gf/df w/o vinaigrette)
Roasted Delicata Squash, Burrata, Pepitas, Baby Kale Salad, Red Wine Vinaigrette
Fall Harvest Salad with Farmer’s Market Grapes, Dried Apricots, Crispy Prosciutto, Baby Spinach, Rosemary Vinaigrette (gf/df)
Soups:
Greek Avgolemono with Lemon, Rice and Chicken (gf/df)
White Bean Soup with Baby Kale and Tomatoes (gf/df)
Cream of Beet Soup with Cucumbers and Goat Cheese (gf)
Sides:
Wild Mushroom Risotto (gf)
Roasted Baby Tri Colore Potatoes with Lemon and Oregano (gf/df)
Orzo Pilaf with Spiced Vegetables and Roasted Red Pepper Vinaigrette (df)
Oven Baked Giant Beans with Tomato, Dill and Feta (gf)
Roasted Summer Vegetables with Gremolata (gf/df)
Spanikopita Pie: Spinach, Feta, Phyllo Crust
Roasted Broccoli Romanesco with Toasted Almonds (gf/df)
Mains:
Grilled Octopus with Roasted Red Peppers (gf/df)
Roasted Branzino with Tomato Concasse (gf/df)
Lemon Braised Chicken with Artichoke Tapenade (gf/df)
Grilled Chicken Souvlaki with Classic Tzatziki (gf)
Pan Seared Steak with Black Olive Chimichurri (gf/df)
Taverna Style Braised Short Ribs with Oregano Horseradish Gremolata (gf/df)
Lamb Meatballs with Green Olive and Tomato Sauce (df)
Grilled Halloumi with Mint Salsa Verde (gf)
Moussaka Stuffed Eggplant
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