October 17
MENU
- IKARIAN BLACK EYED PEA SOUP
- HORATIKI VILLAGE SALAD
- HERB ROASTED SEA BASS WITH SKORDALIA (Garlic Dip)
- MELITZANOSALATA WITH PITA (Eggplant Dip)
- ROASTED VEGETABLE CASSEROLE
- SPANAKOPITA (Savory Greek Pastry)
- HORTA (Wilted Dandelion Greens)
- ROASTED GREEK LAMB
- AMYGDALOTA WITH GREEK MOUNTAIN TEA (Seasonal Fruit with Gluten-free Almond Cookie Crust)