Athan's Bakery

Leaf lettuce with watercress and herbs in a balsamic vinaigrette.

Romaine lettuce, caesar dressing, shaved parmesan and homemade croutons.

Cretan bread salad with tomatoes, onion, feta, rye rusks, oregano, black olives and capers dressed in olive oil vinaigrette.

Iceberg lettuce with gorgonzola dressing and romano cheese.

With eggplant puree and sauteed bitter greens.

Over warm parsley skordalia in a tomato coulis.

Spiced minced beef and pork in yogurt sauce with fried potatoes.

Marinated grilled portabella mushrooms layered with wilted spinach, roasted pepper, gorgonzola, finished in a mavrodaphne wine reduction.

Fresh mozzarella, tomato, basil and balsamic vinaigrette.

Oven roasted pancetta, leaf lettuce, roasted tomato and green herb mayonnaise.

Served with brie and cranberry mustard.

Served with horseradish cream and leaf lettuce.

Served with roasted peppers, leaf lettuce and aioli mayonnaise.

Served with pear, gorgonzola and walnuts.

Served with whole grain mustard, roasted onion and cheddar.

Served with tomato, Italian parsley and feta.

Served with olive tapenade and tomato.

Served with gruyere and balsamic vinaigrette.

Served with roasted onion and feta.

Served with fontina and pistachios.

Served with roasted roma tomatoes, basil and balsamic vinaigrette.

Served with pink peppercorn mayonnaise, sauteed spinach and fontina.

Served with brie, roasted red peppers, bacon and rosemary oil.