Welcome Wine: Matamis Brut
Chef’s selection of hors d’oeuvres.
First Course: Plano Malagousia
Grilled octopus served over homemade potato salad with micro greens. Drizzled with a lemon olive oil vinaigrette.
Second Course: Assyrtiko Blue
Pan seared Mediterranean seabass, sautéed bell peppers, capers and pancetta in a lemon white wine sauce. Served over homemade capellini pasta.
Third Course: Naousaia Xinomavro
Braised lamb shank in a tomato red wine demi-glace. Served over Mediterranean orzo.
Fourth Course: Monopati
A twist on a favorite! Chocolate baklava served with coffee gelato and a salted caramel wafer.