Paidakia Arni sti Sxara:Fire grilled Lamb Ribblets


Marinated in Petimezi, garlic, mint and sherry vinegar, these tender shined lamb chops are flame grilled to order, drizzled with Petimezi sauce, sprinkled with fresh herbs and served on cumin scented jasmine rice with a side of paprika and mint yogurt. We paired ours with Furious (dark ale), Roditis, Tetramythos (white) Rodamo, Nemea and Oenodea for a perfect light and tasty meal!

Calamari Yemista: Stuffed Squid


Wild caught squid stuffed with rice, onions, chopped squid, herbs and seasonings on braised onions in a red wind sauce. Looks like cannelloni tubes, but the flavorings of organic orange peel, cayenne, thyme, and mint make a rich, complex dish--one of the most inquired after. An easy pairing with our Kleoni House red $23/bottle or, if you want the flavors to pop, ask for the Lafkiotis, Agiorgitiko, $32/bottle: smokey, deep, complex with a bright cassis finish that zaps the orange and cayenne in this dish.

Heerinos me Horta: Pork Shoulder with Greens


For this lovely and light summer dish provided entirely by our friends from the Southeast Food Network, we take fresh shoulder pork, rub it with seasonings, sear and then braise it in freshly squeezed lemon juice, white wine and 100% extra virgin olive oil together with freshly picked Nettle tips and Ramps and Heirloom potatoes.

Briam: An Oven-Braise of Garden Vegetables


No ones kidding anyone: these veggies aren't local, they've been trucked in by our twenty year conventional grocer supplier, Twin Cities Produce, who supply Lunds/Byerly's and Cub Food Stores. But independent and local, our friend Tony R and his family have been attending our children's graduations and events for nearly as long.