An Evening at the Taverna

A Private Greek Mezze Experience by Nourished by Natasha

There is something magical about the way Greeks gather around a table.

No one rushes. Plates are passed from hand to hand. Glasses are continually refilled. Conversations linger late into the evening as laughter mingles with the scent of grilled lemons, wild oregano, and wood-fired bread. The meal isn’t simply dinner—it is an expression of philoxenia, the ancient Greek tradition of generous hospitality that treats every guest like family.

Inspired by the seaside tavernas of the Peloponnese and the seasonal bounty of California wine country, Nourished by Natasha invites you to experience an authentic Greek mezze feast in your own home—or in the historic Charles Shoup House overlooking the Messinian Gulf in Nea Koroni, Greece.

This is not a formal plated dinner. It is an invitation to slow down. To reach for another bite. To pour another splash of wine. To share stories, laughter, and beautiful food the way generations of Greek families have for centuries.

Each menu is crafted from the freshest local ingredients, allowing the seasons and the markets to guide the evening. Every gathering is designed to feel abundant, relaxed, and memorable.

Yamas!

SAMPLE MEZZE MENU

Welcome

Sparkling Rosé or Assyrtiko Wine

served with marinated olives

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Rustic Bread from the Oven

served with:

Traditional Tzatziki

Greek yogurt, cucumber, garlic, dill, and mint

Whipped Feta

Creamy feta with roasted peppers, lemon, and olive oil

Melitzanosalata

Fire-roasted eggplant with garlic, parsley, and extra virgin olive oil

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SEASONAL MEZZE

Gigantes Plaki

Giant white beans slowly baked in tomatoes, onions, herbs, and olive oil.

Dolmades

Tender grape leaves filled with fragrant rice, fresh herbs, lemon, and pine nuts.

Kolokithokeftedes

Crispy zucchini fritters with feta, mint, and dill served with tzatziki.

Spanakopita

Flaky phyllo filled with spinach, feta, herbs, and cultured butter.

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FROM THE SEA

Grilled Octopus

Octopus grilled until tender with lemon, oregano, and extra virgin olive oil.

Garides Saganaki

Wild shrimp baked with tomatoes, garlic, feta, ouzo, and fresh herbs.

Grilled Branzino

Branzino is also known as Mediterranean sea bass. This mild fish is served whole (head, tail and all!) after being coated in oil, salt and pepper and stuffed with fresh lemons, thyme and red onion, then browned and baked in the oven or done on the grill. Served with roasted vegetables and potatoes.

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FROM THE LAND

Greek Lemon Chicken & Potatoes

Organic Petaluma bone-in, skin-on chicken thighs marinated in Greek herbs, cayenne, salt & pepper, olive oil and freshly picked lemon tossed with potatoes and roasted to scrumptious perfection.

Moussaka

Greece’s version of lasagna. Scrumptious layers of grilled eggplant and finely minced lamb or beef tomato sauce topped with a fluffy bechamel sauce and baked in the oven. Pure comfort and deliciousness.

Lamb Keftedes

Herb-spiced lamb meatballs with cinnamon, cumin, mint, and tomato.

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SEASONAL SALADS

Horiatiki

Traditional village salad with heirloom tomatoes, cucumber, peppers, red onion, Kalamata olives, and barrel-aged feta in olive oil and oregano. 

Watermelon & Feta

Sweet melon, fresh mint, pistachios, and local honey.

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FAMILY-STYLE SIDES

Lemon roasted potatoes

Wild greens with olive oil and lemon

Grilled seasonal vegetables

Rice with herbs and toasted pine nuts

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DESSERT

Lemon Lavender Olive Oil Cake

Baklava

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~ THE EXPERIENCE ~

Whether hosted among the vineyards of Sonoma County or overlooking the crystal waters of southern Greece, this experience celebrates the timeless pleasures of the Greek table: simple ingredients, generous hospitality, exceptional wines, and meals meant to be shared. Menus change with the seasons and are customized for every gathering, ensuring each evening feels both personal and deeply rooted in place.