Complementary food and cocktails will be catered by Diana Waldhuber. Tips are most welcome.
Bring your appetite and friends and spread the word! BYOB and FREE admission!

(ps: pork belly is what bacon is before it’s cured and smoked…yes, it is from a magical animal!)

Greek Menu

Dips & Appetizers

• Small Cheese Pies – Small savoury pies of feta, scallions, mint, fennel leaves, eggs and pepper, all wrapped in homemade filo and baked. Served warm or at room temperature.
• Htipiti (Roasted Pepper & Feta Spread) – A traditional spread of pureed roasted red peppers, pickled peppers, feta, onion, oregano, spices, fresh herbs and lemon zest.

Vegetarian

• Vegetable Stew – A delicious, olive oil rich stew of eggplant, onions, zucchini, green beans and tomatoes, scented with garlic and served warm or at room temperature.
• Grape Leaves Stuffed with Pumpkin & Rice – A delicious and different traditional dolmathes. Shredded squash tossed with sautéed red onions, rice, mint, parsley. Served either hot or at room temperature.

Meat

• Porkbelly in Ouzo – A delicious marriage of pork and aniseed. Pork marinated in ouzo, honey, orange juice, muscavado sugar and spices. Then pan-fried and finished in the oven.
• Pan Roasted Chicken with Lemon Potatoes – Chicken brined then marinated in garlic, herbs and wine, then pan-roasted and served with pan-fried lemon slices, potato, and red peppers, and herbs. Comes with a lemon-garlic sauce.

Salad

• Ultimate Greek Salad – Grilled onion rings tossed with slivered fennel, roasted red pepper, cherry tomatoes, cucumber, scallions, red onion, pickled peppers, feta, caperberries, kalamata and green olives, herbs and a red wine & feta vinaigrette.

Sides

• Spinach Rice – Rice tossed with butter, lemon juice, scallions, shallots and wilted spinach.

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