At the Gardens

Join Us Wed, Feb 17 for our 47th Symposium with Stephanie A. Meyer

Author of Twin Cities Chef Table, Ms Meyer will walk us through her circuitous adventures in cobbling together the stories, recipes and photos of the chefs and restaurants in this volume.

Join Us Wed, Feb 17 for our 47th Symposium with Stephanie A. Meyer

Author of Twin Cities Chef Table, Ms Meyer will walk us through her circuitous adventures in cobbling together the stories, recipes and photos of the chefs and restaurants in this volume.

Even Your Water Tastes Better @ GoS!

Ever wondered why we put lemon in the water?

Live Greece as You Dream Greece!

Luftansa voted Athens, "Pick of the Week" We didn't need Luftansa to tell us, but the Media has stolen the dream from many a hopeful traveler.

Live Greece as You Dream Greece!

Luftansa voted Athens, "Pick of the Week" We didn't need Luftansa to tell us, but the Media has stolen the dream from many a hopeful traveler.

Zoe! Back and More Beautiful Than Ever!

Full bodied, fruit forward with dry finish. Effervescent on the tongue.
Enjoy this one with Pitsa Soutzoukakia, Leek Lemon Garlic Boughatsa, Pastitsio, Mousaka, Lemon Cream Boughatsa

New Vintage & Label for Amethystos White!

New label, new vintage, new taste! Sauvignon Blanc and Assyrtiko blended to bring a burst of sunny minerality to your palate! Enjoy with Dolmades, Spinach Feta Boughatsa, Pitsa, Skordalia!

Why Symposia?

Why does the Gardens sponsor monthly a four-course, family-style, chef-driven, wine-paired dinner with a GuestPresenter?

Why Symposia?

Why does the Gardens sponsor monthly a four-course, family-style, chef-driven, wine-paired dinner with a GuestPresenter?

ANNA & FRIENDS JUNE TOUR 2016

JUNE 13-JUNE 30
ATHENS, 2 nights
LOUTRAKI / ARGOLIDI, 2 NIGHTS
LEVKADA, 2 NIGHTS,
DELFI, 1 NIGHT
FLY TO CHANIA CRETE
CHANIA, CRETE, 2 NIGHTS

Todays Soups, Starters and Desserts

Manites tis Kritis

Mushroom Medley Fire Finished, Cretan style

Manites tis Kritis

A man called the Gardens the other day and asked with incredulity, "what was that mushroom app that I ate last night? I think that was the BEST thing I've eaten in my LIFE." We're just passing it along--some amazing flavors, hen-of-the-woods or Maitaki, Crimini and Beach Tree mushrooms are oven roasted and finished under the fire grill with EVO, white wine, lemon, fresh thyme and feta.
Try them with the Greek aperitif of choice, Kourtaki retsina or a dry, minerally white, Lafkioti Moschofilero or Boutari Kouros, white. Wow!

Petimezi Marinated Lamb Ribblets

Tender Juicies on the Bone!

Petimezi Marinated Lamb Ribblets

Unbelievable flavor from Petimezi, a traditional "poor" man's sweetner made from grape molasses, sherry vinegar, EVO oil and spices. Grilled to medium rare per order and served minted Greek yogurt dipping sauce.

ARNI AVGOLEMONO

Lamb & Lemon Soup w/Trachana!

ARNI AVGOLEMONO

Lamb stock simmered with carrots & celery, thickened with sour trachana, a traditional tiny pasta made with semolina and yogurt, finished with an Avgolemono sauce--freshly squeezed lemon juice beaten with Schultz organic eggs and slowly whisked into the soup. Hearty, but light, a delight on tongue and in belly!

Manitaria Trachana

Mushroom Trachana

Manitaria Trachana

A TC debut soup--traditional Trachana, simmered in in-house vegetable stock with white wine, a slug of brandy and woodland mushrooms. Dolloped with Greek yogurt. Winter hunker food. Wait, what is trachana? Cracked wheat mixed to a paste with yogurt, grated to mini pasta and sun-dried.

Saganaki Garides

Shrimp Saganaki

Saganaki Garides

Wild-caught, fire roasted jumbo shrimp with feta, fresh, organic thyme, extra virgin olive oil and our own seasonings. Dip and scoop with fire-grilled pita!

Gyro Appetizer

This Month's All-Natural In House Gyro Appetizer

Gyro Appetizer

Fri's after 5 and all day Sat!
A smaller portion of this month's In House Gyro to share sans the fries! Or a light meal to enjoy while keeping your New Year's Resolution!

Fasolada

Navy Bean Soup

Fasolada

Folk food, tender simmered navy beans with carrots, celery, potatoes, onions and parsley in a light tomato base with our own seasonings.

Additional Entrees

Last Call of the Season!

Fresh Mission Figs Poached in Greek Port Wine!

Last Call of the Season!

Fresh figs are coming to the end of their season! We poach them lightly with Wisconsin craisins in

Mavrodaphne, (a Greek port-like wine) flavored with organic citrus zest, cinnamon and bay leaves. Light and refreshing: the perfect not-too-sweet finish to the heaviest meal. Always a vegan choice. Always NO fat. Always gluten free! Served with a sprinkling of toasted almonds.

Paidakia Arni sti Sxara

Fire grilled Lamb Ribblets

Paidakia Arni sti Sxara

Marinated in Petimezi, garlic, mint and sherry vinegar, these tender shined lamb chops are flame grilled to order, drizzled with Petimezi sauce, sprinkled with fresh herbs and served on cumin scented jasmine rice with a side of paprika and mint yogurt. We paired ours with Furious (dark ale), Roditis, Tetramythos (white) Rodamo, Nemea and Oenodea for a perfect light and tasty meal!

Petimezi Marinated Lamb Ribblets

Tender Juicies on the Bone!

Petimezi Marinated Lamb Ribblets

Unbelievable flavor from Petimezi, a traditional "poor" man's sweetner made from grape molasses, sherry vinegar, EVO oil and spices. Grilled to medium rare per order and served minted Greek yogurt dipping sauce.

Calamari Yemista

Stuffed Squid

Calamari Yemista

Wild caught squid stuffed with rice, onions, chopped squid, herbs and seasonings on braised onions in a red wind sauce. Looks like cannelloni tubes, but the flavorings of organic orange peel, cayenne, thyme, and mint make a rich, complex dish--one of the most inquired after. An easy pairing with our Kleoni House red $23/bottle or, if you want the flavors to pop, ask for the Lafkiotis, Agiorgitiko, $32/bottle: smokey, deep, complex with a bright cassis finish that zaps the orange and cayenne in this dish.

Manites tis Kritis

Mushroom Medley Fire Finished, Cretan style

Manites tis Kritis

A man called the Gardens the other day and asked with incredulity, "what was that mushroom app that I ate last night? I think that was the BEST thing I've eaten in my LIFE." We're just passing it along--some amazing flavors, hen-of-the-woods or Maitaki, Crimini and Beach Tree mushrooms are oven roasted and finished under the fire grill with EVO, white wine, lemon, fresh thyme and feta.
Try them with the Greek aperitif of choice, Kourtaki retsina or a dry, minerally white, Lafkioti Moschofilero or Boutari Kouros, white. Wow!

Arni Kokkinisto me Manitaria

Lamb Shanks and Portobellos on Spaghettini

Arni Kokkinisto me Manitaria

The Gardens teases with a winter favorite: lamb shanks braised in a rich brown sauce thickened by Portabella mushrooms on top of organic whole wheat spaghettini. The sprinkling of Kefalotyri cheese finishes this yummy dish. You won't even notice the tattered heaps of snow after you have polished this off. Have it with a glass of red Oenodea and hunker down!

Gyro Appetizer

This Month's All-Natural In House Gyro Appetizer

Gyro Appetizer

Fri's after 5 and all day Sat!
A smaller portion of this month's In House Gyro to share sans the fries! Or a light meal to enjoy while keeping your New Year's Resolution!

Kidoni sta Sinefa

Quince on a Cloud

Kidoni sta Sinefa

"One of the BEST things I've eaten in years!" We've heard this over and over......Simple and delicious, organic quince simmered with sweet red wine, pomegranate juice and spices topping a scoop of yogurt mousse and speckled with black salt--or pomegranate arils

Saganaki Garides

Shrimp Saganaki

Saganaki Garides

Wild-caught, fire roasted jumbo shrimp with feta, fresh, organic thyme, extra virgin olive oil and our own seasonings. Dip and scoop with fire-grilled pita!

Heerinos me Damaskina

Braised Pork in Plum and Petimezi

Heerinos me Damaskina

Premiered at Symposia. A Series III, the dish inspired by the restaurant Mavrikos on Lindos, Rhodes, braised pork shoulder from the Southeast Food Network with plums and roasted fennel seed in Mavrodaphne, the port-like wine from Patras, Greece and petimezi a traditional grape molasses. A sprinkling of natural sesame seeds and scallions brighten the richness of this mahogany sauce served atop a bed of cumin-scented Jasmine rice. This rich dish pairs nicely with the Syrah deep blend of Oenodia, Lazaridi's Grand Gold Awarded red with tannins tucking neatly into the plum richness of this dish. Or, for a for an all around good value, Elios Red from Boutari or try Kleoni semi-sweet red!

Kokoras Rodini me Hilopitas

Rooster in Pomegranate Sauce on Egg Noodles

Kokoras Rodini me Hilopitas

From our Friends of SouthEast Food Network braised rooster in fresh-squeezed organic pomegranate juice, white wine, and pink peppercorns on a bed of egg noodles, bejeweled with pomegranate seeds and scallions. Created for our third Symposia. A Series, this dish has become an immediate favorite! Here paired with Nemea Agiorgitiko, Lafkioti...fruity, light, with structured tanins that will dance this poultry across your palate!

Briam

An Oven-Braise of Garden Vegetables

Briam

No ones kidding anyone: these veggies aren't local, they've been trucked in by our twenty year conventional grocer supplier, Twin Cities Produce, who supply Lunds/Byerly's and Cub Food Stores. But independent and local, our friend Tony R and his family have been attending our children's graduations and events for nearly as long. In from California, Texas and Florida, then, tender first growth zucchini, eggplant, cold storage heirloom potatoes from Southeast Food Network, and red bells roasted with our own dried, yes, local AND organic herbs, mint, basil, and chili peppers for a delectably rich and satisfying meal.

Served with a chunk of Wisconsin cow's milk feta cheese.

Vegan option, please ask for a garnish of Calamata olives.

We have paired this with Furious, now on tap, Tetramythos Roditis (White) or Lafkiotis Nemea (red) You choose.

Yemista Piperies

Stuffed Green Bell Pepper

Yemista Piperies

An item on our original menu, Yemista me Piperies has made its return many times--mostly when the peppers are local and hand-selected at the Farmers' Market or when the thinly fleshed pepper reminiscent of fresh garden picking is available--no globby, thick-walled, peppers for this dish, please! With the peppers' sweet/acrid flavors, we are recommending Agios Onoufrios, a full-bodied red with just enough acid to balance those flavors of the pepper. Made from the varietals Mavro, Ofthalmo, Cabernet Savignon and Mataro this is a wine from Cyprus not to be missed.