special notice

Gyros Galopoulo! Slow Roasted Turkey on Vertical Rotisserie Spit!

Yes, there's a "Gyradiko" in Thessaloniki, a fave of the students, that sells only Gyros: the Classic Meatloaf style, and four varieties of the "new" style Gyros: dry-rubbed, stacked and slow-roasted Pork, Chicken, TURKEY & Pheasant. Turkey Gyros is our SEASONAL effort to bring local, all-naturally raised meat to your table. Try it heaped on an open pita, a pile of fries and our Tzatziki $14.95. Available throughout November after 5pm Fridays and all day Saturday. Order by the pound: $18 and share goodness!

Symposia. A Series, X Tomorrow's MENU: Midwest Bounty Bound!

Orektika: Appetizers on Table when Guests Come:

Stuffed Banana Peppers Saganaki: Noreen's, Mpls Farmers' Mkt
Fire Roasted Black & White Melitzanes Tzakistes w/Pita Crisps:Noreen's
Kolokithopita: Savory Squash in Fillo: Garden Farme

Agros Retsina
Roditis

Introduction of the Courses by Anna & Guest Presenter, Tim Hall

Deutero Piato: Second Course

Horta: Just Wilted Wild Greens w/Garlic from Garden Farme
Rush River Fresh Trout Fire Grilled w/Rosemary & Lemon from Zoran

Kidonitsa, Vastistas

Kyrio Piato: Main Course

Symposia. A Series, X! with Guest Presenter Luthier, Tim Hall

EAT! DRINK! DINE LIKE THE GREEKS! Wednesday, September 28, Gardens will host Symposia. A Series, X with guest presenter, Tim Hall with the theme, Music Building. Hall, a certified Luthier, will articulate the process of guitar and violin building with a slide show and a display of the luthier's tools. The Symposium starts with apps at 6 and winds through a four-course, chef-driven, wine-paired, family-style dinner by 9. Cost $30/pp Reservations are required. The event, limited to 30, is pod cast courtesy of iDREAM.tv. RSVP's accepted via phone or email.

Twenty Years Later & It's Still a Gardens' Fave!

The most classic Greek beverage after eons of Retsina, the Nes Frappe is Greece's choice for leisurely afternoon conversations hiding out under the ubiquitous umbrellas lining all the taverna and waterfronts.

Organic Brown Turkey Figs Poached in Wine Sauce

They're in! Fresh figs from California. We snagged two cases and poached them in our Mavrodaphne wine sauce that's studded with craisins. Light, refreshing, oozing with sauce, there's always room for a fig--even when you think you've eaten your fill!

MAY'S All-Natural Chicken Gyros! $15.95

Tender all-natural chicken breasts, dry-rubbed and stacked on a vertical souvla, basted with freshly-squeezed lemon juice and extra virgin olive oil, sliced to order and piled on an open pita with a generous side of Greek fries and all the fixin's. Pair it with a stiff IPA, Surely or Summit, our ⅓ off selection, Ninemos or Tetramythos Black Kalavryta.

Summer Brain Food! Heerinos me Horta: Braised Pork and Summer Greens

The Southeast Food Network has done us well again: all-natural, pasture-raised pork shoulder braised with Vlita (Amaranth--Chinese Spinach) and Lamb's Quarters in freshly squeezed lemon juice, white wine and EVO. When it's this good, we have to let you know: fork tender, greens better-than-spinach with more iron and nutrients, this light, gluten-free dish pairs nicely with open reds such as Kleoni and Nemea. Ask Anna what the special spice is that ties this all together.

Our Most Anticipated Food Offering! Authentic Lamb Gyros!

Our most requested food offering is flying out the door: all-natural leg of lamb, dry rubbed with spice, skewered and slow-roasted on the vertical rotisserie. Shaved per order and served on an open pita with a pile of Greek Fries and Tzatziki. Enough to share. Fridays after 5 and ALL day Saturday--as long as it lasts! Pair it with Crispin's The Saint or Mythos Red. Be in Greece.

Summer's Served Up!

Tender squash blossoms stuffed with rice, herbs and feta and oven braised in freshly squeezed lemon juice, white wine and EVO. Summer's on your PLATE! Try it with our new wine flight....all classic, indigenous whites: Roditis, Assyrtiko, Savatiano.

For Our Gluten-intollerant Guests: Swap Out the Complementary Pita for Romaine OR Artichoke Leaves

First batch of the season! May we suggest seasoned artichoke leaves to dip into your combo plates? Known since antiquity to be an aphrodisiac, artichokes make everything taste better. Use the leaves like a scoop to enjoy with your dips and sauces. Scrape the tender meat off the end of the leaf with your teeth to add even more flavor! When artichokes aren't available we are happy to provide whole romaine lettuce leaves--these can be sliced broadly and used like wraps, or use the rigid ribs to scoop and add texture to your palate!