Summer Restaurant Week menu 2010

Extended through February 28th
(Excludes Saturday and Sunday)
$35

First Course 
 
Horiatiki - Authentic Greek Peasant Salad 
with Vine Ripened Tomatoes and Dodonis Feta 
or 
Lobster Bisque 
with a Lobster filled Filo Puff 
or 
Grape Leaves Avgolemono 
stuffed with Rice and Ground Veal 
 
Main Course 
Pan Roasted Skate with Red Organic Beets, 
and New Potatoes in a Lobster Sauce 
or 
Colorado Lamb Chops 
over French Beans and Fingerling Potatoes 
or 
Fire Roasted Filet of Lavraki 
with Steamed Wild Greens 
and Feta Cheese & Kalamata Olive Risotto 
 
Dessert 
Baklava Mille Feuille 
with Toasted Almonds and Walnuts 
or 
Hellenic Yogurt Cake 
with Fresh Raspberries and Chestnut Sauce 
or 
Molten chocolate cake