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GUEST CHEFS AT TINOS

April 11 @ 4:30 pm - 9:00 pm

Featuring Chef Ben Hasty of Thistle Pig, So. Berwick, ME and Chef Nick Calias of
Brasserie Jo, Boston, MA

MENU
Family Style | $36.95 Per Person + Tax and Gratuity

Grilled Haloumi Cheese
fresh pita, grapes, citrus

Chickpea Salad
onion and parsley, salt and pepper fresh lemon and olive oil

Tzatziki
greek yogurt, garlic, dill, citrus, cucumbers, mint

Potato & Lamb Keftedes
traditional greek meatballs

Souvlakia
grilled Riverslea Farm lamb with oregano and citrus

Fasoulia
stewed green beans with tomato, garlic, and mint

Kokkinisto
Braised goat with tomato, olives, onions, cinnamon, garlic, oregano, red wine, cheese, and egg noodles

Bifteki
ground lamb, spices, feta, olives, citrus

Details

Date:
April 11
Time:
4:30 pm - 9:00 pm