Fall Dinner Flashcards
SPANIKOPITA PIZETTE
(NF)(V)
spinach, leeks, feta, kasseri, dill
In Greece this is called Peiniril. Traditional boat shaped flatbread dough. Overnight fermentation.
Classic Spanakopita filling - spinach, dill, onion, egg, scallions, leek, garlic and feta. Mixture of Graviera and Kasseri cheese.
Rich decadent, oozy, crispy ccurst. 6 crosswise slices. Drizzled with lemon oil and dill sprigs.
Cannot be DF or GF
MUSHROOM PIZETTE
(V) (can modify,DF)
Roasted buttons and shiitake mushrooms with evoo salt and pepper. Dried figs poached in water and baslamic vin. Flatbread is topped with mushrooms, hydrated figs, kasseri-graviera blend as well as manouri. Baked and dressed with spinach basil pesto (pine nuts), pistachio and micro-greens.
BRAISED OXTAIL PIZETTE
(NF, no other mods)
Oxtail braised with mirepoix, cinnamon, herbs.
Bechamel (cream, buttter, flour milk, cheese)
Bechamel spread on pizza dough, topped with graviera-kasseri.
Topped again with braised oxtail, cherry tomatoes, calabrian chili and baked.
Topped with parsley and seasoned (brown butter, lemon zest, salt pepper)
breadcrumbs
BRAISED LAMB PITA
(NF, cannot be mod DF)
Brasied lamb shoulder wrapped in house phyllo with roasted fingerlings and kasseri wrapped into a phyllo sprial. Baked in a cast iron finished with jamb jus, dill and grated mizithra cheese.
PITA AND MEZE
(V) (NF) (CROSS CONTAMINATION?)
Simple overnight fermented yeasted dough baked and cut into wedges.
Served on a board with 3 sauces
Tzatziki (greek yogurt, cuke, garlic, lemon, dill)
Spicy Whipped feta (?)
Charred Eggplant (?)
VILLAGE SALAD
(NF,GF, V DF/VEGAN with 86 feta)
Cherry Tomatoes, cuke, green pepper, red onion, barrel feta, kalamata olives, arugula, red wine vin, kalamata oo,
Horiatiki means village in greek.
Classic Greek salad. No lettuce. Veg dressed in red wine vin/evoo/s+p.
Topped with a block (60g) of feta and dressed with greek oregano and fresh oregano.
AUTUMN SALAD
(GF, no other mods)
Beet mousse, shaved brussels, celery root, sauteed pears, butternut squash, samos vin, hazelnut, feta, pom seeds.
Salad created to showcase American fall produce and work in greek flavors.
(Labneh Beet mousse) Beets are roasted with thyme, oo, salt and pepper. Blended with cider, cider vin, and lemon. Labneh foleded in.
Shaved brussel sprouts, peeled and juilenned celery root.
Red pears sauteed in oil and s+p)
Butternut squash diced seasoned with sage, salt, pepper.
Samos Vin Deux (muscat) is reduced to a dressing with cider vin
Plating-
Beet mousse smeared on plate, tossed veg in samos vin, topped with crushed hazelnut, crumbled feta, and fresh POM seed.
TUNA TARTARE
(NF, DF)
Yuzu garlic aioli, kataifi, capers, chives, bottarga, blood orange oil
2.5 large diced yellow fin mixed with capers, chives, blood orange oil, and placed atop a net of kataifi coated with yuzu garlic aioli.
Bottarga grated on top and microcilantro to garnish
BAKED FETA IN PHYLLO
(Vegetarian)
A square of feta is topped with a nut (pistachio?) mix and wrapped in layers of phyllo brushed with butter.
Topped with an accordian folded sheet brushed with butter. Baked.
Garnished with roasted black grapes and pitted green olives. Drizzled with honey and topped with pistachio
POMEGRANATE GLAZED EGGPLANT
tomatoes, roasted pepper, tahini, pom molasses, garlic labneh, nut and spiced dukkas
(GF) (V) (can be NF 86 dukkah can be DF 86 labneh)
Half medium eggplant is split and brushed with pom honey and roasted.
To order topped with chopped braised tomatoes and diced roasted pepper, roasted again.
Plated atop tahini sauce and garnished with garlic labneh, drizzled with more pom molassses, microgreens.
BURRATA AND BEET CARPACCIO
(Vegetarian) (Can be GF ??)
burrata, carob rusk, beets, olives, grapes, blood orange, chives
Roasted beets cut into round discs tossed with green olive, chopped chives in a dresssing made with blood OJ, grain mustard, oil. Burrata on top?
Beets layered to resemble carpaccio. Topped with seedless wine poached red grapes. Crushed carob rusk sprinkled, Finished with cress? dill, blood orange agrumato oil
CRISPY CALAMARI
(NF, DF)
RI Calamari cut into 1 inch cubes, tosssed in flour and semolina with peppadew tossed in same fried til crispy.
More peppadews are blended with egg yolk, lemon, garlic and oil to make peppadew aioli served OS
Calamari tossed in ladolemono topped with scallion
FRIED CAULIFLOWER
(Vegetarian)
green olives, honey, ladolemono, kasseri cheese spread
Cauliflower cut and fried, tossed with lado and places on a cheese spread (feta/kasseri/manoui/graviera/calab chili)
Drizzeld with honey garnished with sliced green olives mixed with parsley, chili, lemon zest, lemon juice, whole parsley leaves.
GRILLED OCTOPUS
(GF, DF, NF)
mise with knife
fava santorini, pickled pearl onions, fried capers sesame seeds
Octopus cooked in seasoned stock water until tender
Tentacles seperated and grilled.
Served on a small plate of santorini fava (think split peas or lentils)
Topped with rings of pickled red onions, sugar, spice and lado.
Garnished with dill, fried capers, microgreens, toasted sesame.
SHRIMP AND FENNEL
(DF NF) (can be GF 86 pita if cross is okay)
Mise with spoon and maybe tongs?
shrimp, fennel, orange lemon, chili
Shrimp marinated in aleppo and lado.
Orange, lemons and fennel grilled.
Sause made with calab chili, garlic, shallot, fennel, fish sauce, lemon juice.
3 Shrimps are grilled and tossed with citrus and sauce in a cast iron
Cast iron broiled and served with pita.
Garnished with fennel, parsley and lemon zest
