We Got RED! Mythos RED!

by gosCook | 26 February 2010 - 1:06pm

Smooth, full bodied with a creamy head....ummmm! Try it with Pitsa and start your weekend right!

Local and Seasonal Offerings

We sent out 5 quarts of this yesterday: the reputation of this soup's healing properties is skyrocketing. Requested more than any other food,...

Tender baby Navy Beans simmered with potatoes, carrots, celery and onions in a light red, basil base. Order a dollop of Tyro, $1.25, and enjoy!...

Local and Seasonal Offerings

Running short? We got legs for you! Grilling the octopus brings out another range of its flavors.

Sometimes we just have to stop mid-production and take a picture....so proud of the produce! Here Minnesota foraged morels from SouthEast Food...

Don't want to commit your week long anticipated Gardens' entree for a All-Natural Lamb Gyro? Then try the Lamb Gyro appetizer....succulent...

Saganaki Anginares

Our fifth Saganaki option: tender artichoke hearts blended with the classic Greek cheeses, Kaseri and Kefalograviera. Warm, tangy, almost...

Saganaki Garides

Simple and simply delicious--the tradition of putting bits of food--shellfish, veggies, snails, fish, cheese, into a small iron fry pan with wine...

Hot roasted in parchment paper atop a bed of sautéed organic leeks and paired with sautéed Minnesota asparagus and cumin-scented rice. Nutty,...

Our most requested food offering has now arrived: all-natural leg of lamb, dry rubbed with spice, skewered and slow-roasted on the vertical...

One quarter of Amish chicken braised with tender okra in a piquant red sauce. Even yummier with feta cheese. Drink it with Nemea, Lafkioti!

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...

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...

Gardens of Salonica Traditional and modern Greek cuisine