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!
For the month of Love, a dish to render your heart....tender duck breast braised in pomegranate syrup on a bed of cumin scented rice or tai-colored quinoa. Complex as love, but tender and marrying flavors of a broad reach. Limited time. We loved it with ALL of our third off wines, Ktima Voyatzi Rose', Lafkiotis Agiorgitiko Rose' and Agionimo!
Our vegetarian version of possibly the most famous after gyro Greek dish--layers of roasted eggplant (3) covered with a heavier garlic and wine red sauce (2 layers) sprinkled with chunks of feta cheese (pasteurized) and topped with a creamy béchamel sauce--baked to a golden brown.
Simply, and wonderfully toothsome, this perennial Gardens' favorite simmers spinach with Jasmine rice and sautéed onion for a soul fill like no other. Squeeze the lemon, enjoy with the raw onion and salty feta. Mythos beer or Roditis by Tetramythos are best friends with this dish!
One of our original specials, our beloved Tzia taught Anna this special dish. Lamb braised in white wine and EVO oil, simmered with greens--often romaine, but as easily, escarole, arugula, mustard--this dish is a favorite Christmas Eve repast. Anna has taught this soul heartening entree in her cooking classes more than any other. Simple and simply delicious. Order a glass of Oenodea red, or Lafkiotis Agirogitiko, and enjoy how tanins and citrus tango on your palate!
It means "stolen" because the "Kleftes" or guerrillas of the Greek War for Independence (1820's) "raided and confiscated" livestock from their enemies to feed their troops.