Mediterranean Salmon — herb‑roasted salmon with lemon, garlic and olive oil, served with tomatoes, olives and fresh basil (GF, DF)
Greek-Style Lemon Roasted Potatoes (GF, DF) (Chef note: Skinless Yukon Potato, Chicken base, Lemon Jus)
Grilled Pita Platter with Babaganoush (V, Ve, GF, DF)
½ Charred Radicchio Pasta Salad — flame‑charred radicchio tossed with al dente pasta, fresh herbs, shaved fennel, citrus vinaigrette, finished with olive oil and toasted breadcrumbs (V, VE, DF)
½ Greek Salad (VE, GF, DF) (Feta served on the side)
Veg/Vegan: Maple Cumin Roasted Cauliflower with sweet potato puree and crispy lentils, Vegan Roasted Potatoes, Radicchio Pasta Salad, Greek Salad (feta on side) (VE, DF, GF)