THANKGSGIVING MENU
4 course menu – $65
first course
Soup
Smooth and silky butternut squash soup.
second course (choice of)
Salata Kipou
Baby arugula, fine julienne carrots, mixed peppers, Brussels sprouts, haricot vert, tri-color cauliflower, light lemon garlic dressing
Pikilia (choice of one spread)
Assortment of spreads- tzatziki, taramasalata, melitzanosalata, htipiti, skordalia
Octapodi (plus $9)
Sushi quality grilled Mediterranean octopus, fennel, Spring onions, roasted red peppers, sweet balsamic emulsion
Keftedes
Ground sirloin meatballs with barrel-aged feta & parsley cooked in tomato & basil sauce
main course (choice of)
Traditional Turkey
Marinated whole Turkey in fresh herbs served with carrots, celery, onions, chestnuts & cranberry stuffing & garlic butter mashed potatoes
Makaronia Tou Kipou
Penne pasta with pesto sauce
Solomos
Pan seared salmon on top of zucchini pappardelle sautéed with wild mushrooms, served with red pepper coulis
Brizola (plus $9)
24oz Bone-in Ribeye Steak, fine herbed compound butter served with lemon potatoes
dessert (choice of)
Pumpkin Yogurt Flan
Pumpkin Yogurt Flan served with grandmother’s berry coulis.
Baklava
Mixed nuts layered in phylo dough dipped in honey syrup served with fig ice-cream