Greece

Fire roasted tomato and sweet onions blended into a velvety soup with garlic, fresh thyme, and a touch of cream, finished with crumbled feta, extra virgin olive oil, and fresh dill.

Grilled bread topped with a savory mix of wild Sweet Watermelon, cucumbers, tomatoes, feta, red onions, and fresh mint tossed with mixed greens and finished with extra virgin olive oil, lemon, and oregano.

Roasted chicken, garden broccoli, Vermont cheddar in phyllo pastry. Velvety champagne cream and cinnamon-kissed sauteed apples

Pan seared Atlantic Salmon topped with a warm Mediterranean relish of tomatoes, Kalamata olives, capers, red onions, garlic, and fresh oregano, finished with crumbled feta and a squeeze of fresh lemon. Served with roasted fingerling potatoes and seasonal vegetables.

Tender spinach cheese-filled ravioli tossed with sautéed spinach, roasted tomatoes, garlic, and fresh herbs in a light lemon-oregano cream sauce. Finished with crumbled feta, fresh dill for a Greek-inspired take on the classic flavors of spanakopita.

Herb-roasted pork loin marinated with garlic, lemon, oregano, and extra virgin olive oil, then finished with a warm tomato, Kalamata olive, and feta relish. Served with roasted lemon potatoes and seasonal vegetables for a taste of the Greek countryside.

Roasted bell peppers filled with herbed rice, chickpeas, tomatoes, zucchini, onions, eggplant, feta, and fresh Mediterranean herbs, then baked in a light tomato sauce and finished with lemon and parsley. A traditional Greek-inspired vegan entrée bursting with the flavors of the Aegean.

Pan-seared Atlantic cod finished with a bright lemon, white wine, and herb sauce, accompanied by roasted potatoes, grilled zucchini, and fresh dill.

A flame-grilled beef burger topped with whipped feta, roasted tomatoes, sliced cucumbers, pickled red onions, fresh spinach, and a cool tzatziki sauce on a toasted brioche bun. Served with seasoned fries and a house pickle.

A house-made black bean burger seasoned with garlic, oregano, and Mediterranean herbs, topped with whipped feta, cucumber-tomato salad, pickled red onions, and cool tzatziki on a toasted brioche bun. Served with seasoned fries and a house pickle.