August 1st Menu

Starters:

 Kolokithokeftedes (fried zucchini) with tzatziki

Caprese crostini

Salad:

Heirloom tomato salad with farm made focaccia 

Entree:

Ribeye steak with demi glace sauce, Greek potatoes, and ratatouille

Dessert:

Lemon blueberry cake with blueberry compote and whipped cream