LOCAL Houston | The City Guide APRIL 2016 | Page 19

FOOD | ARTS | COMMUNITY | STYLE+LEISURE

Rice Stuffed Quail

SAMPLE MENU

STUFFED PEPPERS – $14
Greek cheeses, cornbread, red pepper yogurt
GULF SHRIMP SAGANAKI (GF) – $18
caper tomato sauce, feta, kasseri
RICE STUFFED QUAIL -– $16
currants, pine nuts, grape and red wine sauce
MAKE YOUR OWN GYRO – $20/40
half/full Black Hills pork, pita, tomato, red onion,
tzatziki
GRILLED FETA-BRINED CHICKEN (GF) – $14/28
half/full crispy lemon potatoes, Texas bay, pepperoncini
CITRUS & FENNEL SALAD (GF, V, VG) – $14/28
half/full red onion, feta, kalamata olives, mint
LOBSTER MACARONIA – $34
tomato, metaxa brandy, fresh butter, Maine lobster

Citrus and Fennel Salad

I almost always get the make-your-own pork gyros,
served on a sizzling comal with a side of pita bread
and fixins’, but I wanted to try some new dishes, so
got an appetizer of gulf shrimp saganaki, bathed in
a creamy tomato sauce and dotted with feta which
was wonderful.
My favorite Greek salad (which requires fresh heirloom tomatoes) was not yet in season, but I didn’t
leave disappointed. A citrus salad of Texas ruby red
grapefruit with olives and fennel more than satisfied.
Whole quail – stuffed with rice, currants and pine
nuts, and dressed with a ܘ\H[