Now Welcoming:

Take out

We: 2 – 8 pm
Th/Fr/Sa: 12 – 8 pm

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612.378.0611

Cafe Service

We: 2 – 5 pm
Th/Fr/Sa: 12 – 5 pm

Classic Table-side Service*

We: 5 – 8 pm
Th/Fr/Sa: 5 – 8:30 pm
*Reservations suggested

Last seating, all nights, 8 pm.

Symposia. A Series, XI. A Food Tour of Northern Greece: Wed, Oct 26 with ZORAN!

Tomorrow! The Food Tour of Northern Greece is designed as a nod to the kindred cuisine of our northern neighbors, Serbia, Bulgaria, Turkey. As in all Symposia. A Series, the expanded menu allows guests of all dietary persuasion to partake in extended, leisurely dining. So, for instance, while tomorrow evening's feature is roast pig, pickled cabbage Sarmades with 100% grass fed beef, will be served as well.

Third Ward NeighborhoodFEST!

The fourth such Fest celebrating the Minneapolis River Front on Nicollet Island was the biggest success of all! Free food, music, parking and networking for all!
The Gardens was there, as from the first, Anna and Rena handed out platters and platters of locally produced (Ames Farm, Garden Farme) seasonal dishes: Milopita (Cortland Apples & Craisins in Fillo) and Kolokithopita (Savory Red Hopi Squash in Fillo) as well as our 20 year old standard, Skordalia on Pita Crisps with a garnish of chopped Calamata olives. Don't miss next years!

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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 latest 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 $10.95. Available for the months of October & November after 5pm. Order by the pound: $15 and share goodness!

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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

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Nurse Midwife Services of HCMC Celebrate 40 Years@the Gardens!

It was all in the family: Claire, Maggie, Susan, Barb, who with other sister midwives assisted in the birthing of all three Gardens' daughters, celebrated 40 years of their professional association Sat, Sept 24 with a prix fixe, family-style dinner. And who better to serve them? Yeoryia, of course, who was still remembered as the record breaker for all-natural birth weight at HCMC! She received a standing ovation.

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.

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State Fair Hortopita at the Eco Experience: One Man's Noxious Weed is Another's Pharmacy!

1 dry white onion, chopped
1 bunch scallions, chopped
1/4 c extra virgin olive oil and 1/3-1/2 for brushing on fillo

1lb washed, drained mixed greens: spinach, arugula, endive, lambs quarters, amaranth (pigweed), mustard, purslane, dandelion, nettles, sorrel. Coarse chopped (about 1-2" cross-wise strips) If later in the season, strip leaves from woody stems. If unsure, pinch the stem, if it snaps easily put it in.

1lb feta or blend of cheese crumbed. (Kaseri, Kefalotyri, ricotta, pecorino, gouda, cottage cheese)

1/4 tsp white pepper
3 eggs beaten

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