Following this was a fresh Greek Salad with cold romaine lettuce, diced vine ripe tomatoes, pungent kalamata olives, rich feta cheese, red onions, dried oregano, Persian cucumbers, and our homemade lemon vinaigrette
We also served a soon-to-be California classic: whole wheat Couscous with baked vegetables, toasted almonds, and dried currants. In conjunction with this, we had our house favorite oven roasted veggies with extra virgin olive oil and fresh oregano.
One of our unique presentations with this ensemble was our dip trio. It was a successful trial. Our eaters enjoyed a roasted butternut squash blend with ginger, hummus, and baba gannouj all served with pita triangles.
