Greek and Mediterranean Menu

Appetizers

Tabbouleh, hummus, eggplant caponata, tzatziki dip, dolmades (grape leaves), Gigante beans with tomato sauce and olive oil, Kalamata olives, chunks of feta, pita bread and olive bread

Tomato bread with burrata and salsa verde (Spain)

Saganaki – Kasseri cheese heated over cast iron, flambéed with Mextaxa brandy served with warmed pita bread

Aginares Souvlaki - grilled artichokes with lemon, garlic and Greek yogurt

Sparaggia – wood oven roasted asparagus with lemon, dill and crumbled feta

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Kolokithokeftethes - crispy zucchini cakes with cucumber and mint-yogurt dressing

Mediterranean flatbreads topped with oven roasted heirloom tomatoes, garlic, Kalamata olives, pine nuts, mozzarella and feta drizzled with olive oil

Spanikopita – phyllo triangles filled with spinach, feta and dill

Marithes Tiganites - crispy smelts with garlic-potato skordalia and lemon

Kefthedes – Greek meatballs, Cyprian-style with tzatziki

Arnisia Plevrakia - Grilled lamb riblets with oregano, olive oil and mint pesto

Soup Course

Avgolemeno – Greek lemon soup with chicken and rice

Salads

Heirloom tomatoes, baby romaine hearts, cucumber, chunks of feta cheese, red onion and Kalamata olives with creamy feta dressing served with crusty bread

Pastas

Bucatini aglio e olio with wilted arugula

Lemony yogurt and zucchini linguine

Pastitsio

Seafood 

Garides – wood oven chili garlic roasted jumbo Canadian prawns and sea scallops 

Grilled swordfish with fennel-caper slaw

Roasted Cod Saltimbocca with sage, prosciutto and lemon

(halibut or sea bass would work well)

Salmon roulade – garlic, parsley, lemon and dill rolled and grilled, drizzled with lemon sauce

Main Courses

Souvlaki – chicken, beef or lamb marinated in olive oil, lemon and garlic, skewered and grilled served with tomatoes, oives, cheese, fresh herbs and pita

Seared lemon chicken thighs with olive oil, blistered olives, lemon and parsleyto

Seared free range Mary’s airline chicken served with toasted orzo and feta and roasted cauliflower 

Lamb and rigatoni  - braised lamb shanks over rigatoni pasta tossed in burned butter with tomatoes, onions, garlic, herbs and spices

(This is also great with creamy polenta)

Rack of lamb, oven roasted served with parsley-mint pesto

Ribeye with dried oregano and olive oil

Sides

Greek garlic-lemon potatoes

Roasted fingerling potatoes with rosemary and thyme

 Sauteed spinach

Roasted cauliflower

Grilled broccoli rabe with lemon and pepper flakes

Asparagus

Roasted baby squash