Other entrees include two large shish kebab (either pork or white meat chicken, seasoned with special spices, Peter said). Entrees are served with rice and a side garnish (a smaller portion of the Greek salad).
The Greek salads, which patrons can order as an entrée, Willner said, made without lettuce, feature tomato, cucumber, Feta cheese and olives seasoned with salt and oregano and dressed with olive oil.
The Greek sausage, as well as pastitsio, a Greek noodle and ground meat dish, which is baked, will be supplied by a Greek restaurant.
“We’ve cooked it in the past, but it’s a long process,” Willner said of the pastitsio. “We want it to be as fresh as possible.”
Willner said some people liken pastitsio to a Greek lasagna, possibly because it’s a baked pasta dish. But Peter felt, due to the shape of the noodles, pastitsio has more in common with spaghetti.
“It has a Parmesan and mozzarella a blend and it’s topped with a creamy cheese sauce,” Peter said.