Gardens of Salonica Traditional and modern Greek cuisine

A Yummy variation of a Gardens' fave: falling-off-the-bone tender braised lamb shank, with a succulent medley of portabella, crimini, and porcini mushrooms, diced fresh romas, and cinnamon on a bed of spaghetini. We drink ours with Agios Onoufrios!

Hot roasted in parchment paper atop a bed of sautéed organic leeks and paired with sautéed Minnesota asparagus and cumin-scented rice. Nutty, sweet, peppery, tart and the newly designated taste, pickley...a palette of flavors on your palate.

Our most requested food offering has now arrived: all-natural leg of lamb, dry rubbed with spice, skewered and slow-roasted on the vertical rotisserie. Shaved per order and served on an open pita with a pile of Greek Fries and Tzatziki. Enough to share. Pair it with Crispin's The Saint or Mythos Red.

Ready! Sit! Eat! Yep, this will race straight to your sun-longing soul! Tender, free-range pork (can't you just see them rolling in the clover?) from the Southeast Food Network braised in fresh-squeezed lemon juice, white wine and extra virgin olive oil and simmered with Nettle Tips just pushed up through the soil.

A light variation on a standard: sweet organic fennel root and leeks sauteed in extra virgin olive oil, then simmered with brown rice for a nutty, texture and sweet, buttery taste. Served with a chunk of salty feta to counter the mouth gloss. What did we pair it with? Well, we thought the Zoen Rose was fantastic. Want a higher polish? Try the Agios Onoufrios or the Haggipavlu (the St. Onoufrios or St Paul) both wines, full-bodied and well-balanced, are saintly accompaniments to this soul replenishing dish.

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.