Restaurant Week Special:
blended Quinoa salad tossed in a balsamic vinaigrette over local field greens
served with seasonal mixed vegetables and rice pilaf
Sesame Crusted Grilled Swordfish
with a honey tahini glaze
Skewer Sampling of lamb, chicken, and cremini mushroom
skewered with onions and peppers served with a lemon oregano sauce.
Greek custard between layers of sweet flaky phyllo
Vegetarian entree options available upon request.