special notice

Now Welcoming:

Take out

We: 2 – 8 pm
Th/Fr/Sa: 12 – 8 pm

Call or order online.


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.

Another Pairing for Anna's Organic Ouzo Ice Cream! Baklava for Two!

As seen on Kare 11 last Monday and shared with over 500 guests at the Toast & Taste of the Arboretum last Thursday, Sarangli is a coiled form of Baklava that brings out the roastiness of the nuts before our Ames honey syrup is poured over it. Topped with Ouzo scented ice cream and shared makes dreams come true!

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Soupies Krasates, Soupies me Spanaki!

What is this latest "animal" appearing more often on our "Additional Entrees" list? Soupia: cuttlefish, an "inking" cephalopod in the mollusk family and closely related to both the octopus and the squid, is an excellent source of a high quality, renewalble protein with a flavor similar to scallops and a texture like octopus without its suction cups--yep, that's what they're called.

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Family Style Boughatsa for You Spring Celebrations!

It got our business going, Lemon Cream Boughatsa, and now, we have reshaped it for your family celebrations--organic milk, sugar, eggs, cream, butter & lemon peel thickened with semolina and folded into delicate, crisp layers of fillo. Frozen for "day of baking," YOUR celebration! Specially priced for this months family celebrations! $15! We will reserve one for you convenience.

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Fifth Annual Film Sponsor for International Film Festival!

By the director of "Dog Tooth," the Oscar nominated film, Yiorgos Lanthimos' most recent effort, "Alps" 2011 is the Gardens' sponsor pick for this year's International Film Festival.
Two showings, Friday, April 13 at 9:30 and Thursday, April 19 at 9:20. The Gardens will sponsor a pre-Movie dinner specially priced at $20/pp. Please reserve as spaces are limited to 35.

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Two Specials for Valentines Day!

For our 21st Valentines' Day we brought back the pan-seared, duck breast, braised in white wine, pomegranate & rosemary and the fresh Atlantic Salmon and Alaskan Halibut fire roasted with green & black olives, capers & caper tips from the island of Santorini! Served on a bed of cumin-scented, sautéed rice, we paired the duck with Amethystos Rose and the fish combo with Kleoni rose.

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