Additional Entrees

GYRO GALOPOULO

Slow Roasted Turkey on Vertical Rotisserie!

GYRO GALOPOULO

Turkey Gyros? There's a Gyradiko, especially popular among the students in Thessaloniki, which has expanded its Gyros specialty into an over-the-top selection of meats roasted on the vertical rotisserie. In additional to the standard, pressed Gyros, they offer Pork, Chicken, Turkey and even Pheasant.
This month's all-natural gyros the Gardens features a blend of New with Old World in the best sense--organic Schultz turkey breasts and thighs dry-rubbed, layered with onion and stacked, slow-roasted, sliced to order and piled on an open grilled pita with a generous handful of Greek fries and a side Tzatziki. We're drinking Surly's Bender with this one!

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!

HEERINO ME LACHANA

Braised Pork with Cabbage and Potatoes in Corriander Sauce

HEERINO ME LACHANA

Does the name say it all? Doesn't even begin! Fresh pork shoulder from our friends from the Southeast Minnesota Food Network braised in olive oil, lemon juice, white wine and ground coriander seed. When the meat begins to fall off the bones, we add the heirloom medley of potatoes, and wedged hearts of cabbage. Everything in this dish melts and crumbles playing the sweet of the pork and cabbage against the savory and piquant sauce.

Sophie, who doesn't like pork at all, tasted it, had another plate and exclaimed, "Wow, mom, this is good. This is diviiiiiine!" and pinched my cheek.

Served with Feta

Lovely with a brown ale, Surly's Bender, dry rose, Apelia or Lafkioti, or pinot noir style red wine, Xinomavro or Kotsifali

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.

ARNI KOKKINISTO

Braised lamb shank w/Organic Portobellos on Spaghettini

ARNI KOKKINISTO

A decades long fave of a Gardens'-falling-off-the-bone tender braised lamb shank, with a succulent portobellos and diced fresh romas on a bed of spaghetini. We enjoy ours with Kotsifali!

Today's Shank: KOTSI ARNI me ANGINARES

lamb shank avgolemono with organic artichokes

Today's Shank: KOTSI ARNI me ANGINARES

We judge Greek restaurants by their preparation of this singular dish! All-natural lamb foreshank seared then braised in white wine and EVO Greek olive oil....for hours. Finally simmered with fresh organic artichoke hearts, carrots and scallions then finished with the traditional Avgolemono sauce and fresh dill

We enjoy ours with a light dry Xinomavro wine from Chrisohoou

Today's Seasonal Starters, Soups & Desserts

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.

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.

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!

At the Gardens

Anna & Friends Tours of Greece 2018!

Christmas, Graduation, Retirement, Birthday--we've celebrated them all with a trip to Greece! Plan your perfect trip with Anna, RSVP to annael5775@gmail.com

Tentative tour dates: June 10-25...

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Mario's Birthday Celebration!

YES, you can! Reserve for a large group of friends, order a Chocolate Hazelnut Boughatsa scribed with your wishes and have a ball! Gardens serves up parties!

LUNCH CATERED @ NETSPI

Who gets all-natural chicken with braised veggies, Yigandes (jumbo imported beans) and oven roasted potatoes with sides of Tyro w/Veggies, Melitzana w/Pita Crisps Spinach Feta Boughatsa, Salad and...

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BARB'S BDAY BASH!

What better way to ease into a new decade (shhhhhh, we're not sayin' which!) than a Halloween Masquerade at Gardens! Lot's of laughter and fun and a Chocolate Boughatsa light up with sparkles and...

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ANNA & FRIENDS JUNE TOUR 2018

~JUNE 11-JUNE 26 ATHENS, 2 nights LOUTRAKI / ARGOLIDI, 2 NIGHTS LEVKADA, 2 NIGHTS, DELFI, 1 NIGHT FLY TO CHANIA CRETE CHANIA, CRETE, 2 NIGHTS ZARO, CRETE, 2 NIGHTS IRAKLIO, CRETE 1 NIGHT SANTORINI...

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Santa Tom & Christmas Carol Return to GoS!

TWO days only!

Wed, Dec 6 & Thur, Dec 21

Reservations NOT required! Strongly suggested! Photos by Anna!

Sixth Annual KBEM FUNraiser!

The Jazz88 RestauranTour is back with a delightful evening of Food, Music and Community at the Gardens of Salonica in Minneapolis on Thursday, October 26th at 7:00 p.m.

Join Chef Anna...

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Mousakas/Mousakka/Musqqa’ah—What’s the Fuss?

A “Traditional Food”, according to the European Parliament means that a food’s ingredients, composition, production or processing can be shown to be transmitted through generations. A food is...

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Anna's Tour Group to Reconoiter on the Island

For the first time since their return, the group that toured with Anna in May '09 will meet to relive some of their favorite dining discoveries.

On Sunday, May 12, the home-again tourists...

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Don't WEED, FORAGE!

As Promised at Anna's Hortopita Demo @ the EcoExperience Building Thursday!