Feta cheese, onion, eggs and basil. Second Course (Choice of). Riganato. Half chicken, marinated with lemon juice, olive
apollonia Presents
San Diego Restaurant Week $20 Three-Course Menu
First Course (Choice of) Mediterranean salad Spring greens, tossed with white Balsamic vinaigrette, sun-dried tomatoes, roasted walnuts and Gorgonzola Cheese. Served with warm Pita bread.
Dolmades Grape leaves stuffed with a blend of seasoned ground beef, rice and herbs. Braised delicately and served with Tzatziki sauce.
Spanakopita Triangles of flaky Filo filled with a tasty blend of spinach, Feta cheese, onion, eggs and basil.
Second Course (Choice of) Riganato Half chicken, marinated with lemon juice, olive oil and oregano. Roasted and served with braised vegetables “Greek Ratatouille”, lemon potatoes and garlic Aioli sauce. Suggested wine pairing Domaine Lazaridis Amethystos White $7.50 a glass
Beef Kebab Marinated chunks of sirloin, char-broiled to your liking with zucchini, onion, Mushroom and red bell pepper. Served with braised vegetables “Greek Ratatouille”, rice Pilaf and Tzatziki sauce. Suggested wine pairing Avalon Cabernet Sauvignon $6.75 a glass
Shrimp Scorpio Oven roasted prawns, served with artichoke hearts on a bed of Fettuccini and our fresh tomato-herb sauce. Garnished with Feta cheese. Suggested wine pairing Hess Select Chardonnay $6.75 a glass
Third Course (Choice of) Galacto-Boureko Rolls of Filo pastry filled with Farina custard and fresh orange zest. Topped with light rose-water syrup. Served hot.
Rizzogalo Vanilla flavored rice pudding garnished with raisins and cinnamon.
