Sunday, May 12, 2019
12pm – 10pm (last reservation 9pm)
3 Courses, $65 per person

 

APPETIZER

Marinated Beet Salad

Whipped Mizithra, Arugula, Grapefruit,

Mavrodaphne Glazed Walnuts, Blood Orange Vinaigrette

Gulf Shrimp Saganaki

Fennel, Tomato, Ouzo,

Feta Cheese, Grilled Country Bread

Aegean Seafood Salad

P.E.I. Mussels, Gulf Shrimp, Crab Meat, Bay Scallops,

Greek Cracked Olives, Celery Hearts, Scallions, Lemon Vinaigrette

 

MAIN COURSE

Pan Roasted Black Sea Bass

Spring Ramps and Sweet Pea Creamy Rice Pilaf,

Assyrtiko Vinegar Reduction

Pan Seared Day Boat Sea Scallops

Sweet Pea Purée, Baby Carrots,

Pomegranate Feta Sauce

Slow Roasted Vermont Baby Lamb

Artichokes, Melted Leeks and Asparagus Avgolemono Fricassee,

Orzo, Ionian Garlic Sauce