Triangle Restaurant Week
Sunday, June 9th 10:30 am
Triangle Restaurant Week: Summer Edition is Here!
Taverna Agora is happy to bring some delicious Greek eats to Triangle Restaurant Week, which starts on Monday, June 3rd and runs through Sunday, June 9th. Get ready for our refreshing, seasonal Watermelon Salad, perfect for that summertime heat, our Spanakopita and grilled salmon and gigantes.
The Triangle has so much to offer for our local foodies, and we are happy to welcome guests to have a taste of true, authentic Greek dishes!
We are offering a special restaurant week menu during Lunch and Dinner. Reservations are suggested and can be made via this link.
LUNCH
3 COURSES // $15 PER PERSON‡
STARTER CHOOSE 1
LEMON CHICKEN SOUP Avgolemono
A traditional soup with chicken and rice finished with whipped eggs and lemon.
WATERMELON SALAD
Fresh watermelon, feta, cucumbers, and balsamic glaze.
ENTRÉE CHOOSE 1
STUFFED PEPPERS Gemista
Baked bell peppers stuffed with seasoned ground beef, rice, tomatoes, and fresh herbs. Served with vegetables.
TRADITIONAL BAKED PASTA Pastitcio
Layers of seasoned ground beef, pasta, and béchamel sauce. Served with vegetables.
GRILLED CHICKEN OR GYRO PLATTER
Served with tzatziki, Greek Village Salad, pita, and Taverna fries.
GRILLED CHICKEN OR GYRO PITA
Feta, tomato relish, onions, lettuce, and tzatziki. Served with Taverna fries.
SPANAKOPITA
Spinach, feta, dill, and onions layered with delicate phyllo pastry. Served with our Traditional Romaine Salad.
DESSERT CHOOSE 1
GREEK CUSTARD Galaktobouriko
Layers of phyllo pastry with vanilla custard and semolina flour, topped with orange lemon syrup.
TRADITIONAL BAKLAVA
Layers of phyllo pastry, walnuts, sugar, cinnamon, and nutmeg.
DINNER
3 COURSES // $25 PER PERSON‡
STARTER CHOOSE 1
LEMON CHICKEN SOUP Avgolemono
A traditional soup with chicken and rice finished with whipped eggs and lemon.
WATERMELON SALAD
Fresh watermelon, feta, cucumbers, and balsamic glaze.
TZATZIKI
Greek yogurt with grated cucumber, garlic, extra virgin olive oil, and herbs. Served with pita, cucumbers, and carrots.
SPANAKOPITA
Spinach, feta, dill, and onions layered with delicate phyllo pastry.
ENTRÉE CHOOSE 1
TRADITIONAL BAKED PASTA Pastitcio
Layers of seasoned ground beef, pasta, and béchamel sauce. Served with vegetables.
LAMB TIPS & ORZO PASTA Arni Youvetsi
Sautéed lamb in a tomato red wine sauce served over orzo pasta and topped with Mizithra cheese.
GRILLED SALMON & GIGANTES*
Giant beans topped with tomatoes, feta, red cabbage, and fire-roasted artichokes.
CHICKEN SOUVLAKI
Skewered chicken with vegetables. Served with rice pilaf, tzatziki, and pita.
DESSERT CHOOSE 1
TRADITIONAL BAKLAVA
Layers of phyllo pastry, walnuts, sugar, cinnamon, and nutmeg.
LIMONCELLO CAKE
Lemon cake with lemon cream frosting.