With orzo and grape leaf pesto
pickled beets, roasted local squash, sunflower sprouts and seeds, red wheat berry tabbouleh, crumbled feta, and citrus vinaigrette
with kasseri cheese, crispy chickpea croutons, and lemon-honey-tahini dressing.
Mixed greens, imported feta cheese, Kalamata olives, cucumbers, tomatoes, red onions, and pepperoncini, finished with Greek lemon-herb vinaigrette dressing. (GF)
Mixed greens, avocado, cucumber, tomato, hard-boiled egg, cheddar cheese, smoked Applewood bacon, sunflower kernels and avocado lime dressing.
Classic chicken, egg, and lemon soup with orzo and grape leaf pesto.
Grilled olive bread and garlic skordalia.
Chef’s choice, always fresh.
Sweet caramelized onions deglazed with sherry and red wine in a natural beef broth topped with imported Swiss cheese.
Arugula and kale, tossed with quinoa, radish, carrot, parmesan cheese and candied walnuts.