Restaurant Week Menu
Restaurant Week Menu
Three Prix Fixe three-course menus to choose from...
Lunch $25
Appetizer (choose one)
REVITHADA (vegan / gf / s&s) traditional chick pea stew with lemon and herbs
HARVEST HUMMUS (vegan) chick peas, butternut squash, herbs, pomegranate arils; pita
Main (choose one)
CHICKEN & MUSHROOM FRICASSE (gf) traditional dish of the Greek islands: chicken in an avgholemono (egg/lemon) sauce with local boutique mushrooms wilted greens; rice pilaf
LATE HARVEST TOMATO RISOTTO (vegan) local late harest tomatoes, arborio rice, basil, basil oil
KOLOKYTHOPITA & SALAD a traditional crustless pie made with local gourds, herbs, greens; tzatziki smear, microgreens; small greca salad
Dessert (choose one)
PHANOUROPITA (vegan) olive oil cake with rose preserves and carrot preserves
RIZOGALO greek rice pudding, dried figs, madagascar vanilla syrup drizzle
Dinner $35
Appetizer (choose one)
REVITHADA (vegan / gf / s&s) traditional chick pea stew with lemon and herbs
HARVEST HUMMUS (vegan) chick peas, butternut squash, herbs, pomegranate arils; pita
KOLOKYTHOPITA a traditional crustless pie made with local gourds, herbs, greens; tzatziki smear, microgreens
Main (choose one)
SALMON FRANCAISE (gf) faroe island salmon medallions, butter, wine, lemon, capers, kalamata olives; rice pilaf
LATE HARVEST TOMATO RISOTTO (vegan) local late harest tomatoes, arborio rice, basil, basil oil
CHICKEN & MUSHROOM FRICASSE (gf) traditional dish of the Greek islands: chicken in an avgholemono (egg/lemon) sauce with local boutique mushrooms wilted greens; rice pilaf
Dessert (choose one)
PHANOUROPITA (vegan) olive oil cake with rose preserves and carrot preserves
RIZOGALO greek rice pudding, dried figs, madagascar vanilla syrup drizzle
Dinner $45
Appetizer (choose one)
SMOKED TROUT greek pico de gallo, red wine vinegar, EVOO
HARVEST HUMMUS (vegan) chick peas, butternut squash, herbs, pomegranate arils; pita
KOLOKYTHOPITA a traditional crustless pie made with local gourds, herbs, greens; tzatziki smear, microgreens
Main (choose one)
PAN-SEARED PORK CHOP (gf) boutique mushrooms, feta cream sauce; harvest hash (butternut squash, potatoes, onions, herbs)
SHRIMP MAC N CHEESE cavatappi pasta, spicy bechamel, toasted walnuts, pecorino romano, herbs, calabrian chili oil
LATE HARVEST TOMATO RISOTTO (vegan) local late harest tomatoes, arborio rice, basil, basil oil
Dessert (choose one)
PHANOUROPITA (vegan) olive oil cake with rose preserves and carrot preserves
RIZOGALO greek rice pudding, dried figs, madagascar vanilla syrup drizzle