
Greek Village Salad
Ripe tomatoes, cucumber, and onion under a slab of feta, oregano, and good olive oil.
Sun-soaked salads, mezze, grains, and simply grilled seafood.







Ripe tomatoes, cucumber, and onion under a slab of feta, oregano, and good olive oil.

Fluffy bulgur with roasted vegetables, hummus, herbs, and a lemon-tahini drizzle.

Herby chickpea fritters fried golden, served over greens with pickles and tahini.

A parsley-forward salad with bulgur, tomato, mint, and a bright lemon dressing.

Caramelized peppers, zucchini, and onion tossed with herbs and a balsamic glaze.

A smoky-sweet roasted red pepper and walnut dip sharpened with pomegranate molasses.

Plump shrimp marinated in garlic, lemon, and parsley, then grilled until just charred.

A silky, golden lentil soup warmed with cumin and finished with lemon.