
Here is what we have to offer you this week:
Appetizer:
Dolmades
Short-grain rice and fresh herbs wrapped in tender grape leaves and simmered gently in a flavorful chicken broth. Served with tzatziki
Tabbouleh
Bulgur wheat tossed with fresh tomatoes, onions, herbs and a light honey lemon dressing
Main Course:
Chicken Marrakech
Lightly braised chicken, sweet bell peppers, and garbanzo beans with an earthy Moroccan spice blend in a flavorful chicken stock. Served over saffron and toasted almond couscous and finished with Greek yogurt
Spanakopita
Spinach, onions, and feta cheese wrapped in flaky phyllo pastry. Served with rosemary aioli and a salad of baby greens
Roasted European Sea Bass/Bream
Local, farm raised European sea bass/bream, roasted and topped with a tomato and olive salad. Served with saffron and toasted almond couscous and Chef’s select vegetables
Dessert:
Baklava
Baked layers of butter drenched phyllo pastry with spices and chopped nuts. Then when still warm, soaked in a honey-lemon syrup
Pistachio Ice Cream
Rich pistachio crème glace served with a crisp sesame cookie
As always, our new and exciting evening menu is available for you to choose from alongside our mouth-watering Mediterranean menu.
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