News + Blog

ALPHA ESTATE WINE DINNER @ TINOS

Join us and special guest, Kamal Kouiri of NYC’s Molyvos on Santorini and Xinomavro, for a night of delicious food and spectacular Greek wine. Featured in Wine and Spirits Magazine, ‘Kamal Kouiri has compiled what may be the best Greek wine list in the world, 400-plus labels strong and rich in older vintages that he’s stored himself in he cellars at Molyvos in midtown Manhattan.’

Each course will be accompanied by perfectly paired wine from Alpha Estate, located at the northwest part of Greece, the Amyndeon, Florina region.

MENU:
First Course
Crispy Tarama-Baccala croquette with petite salad of cured fennel, Belgian endive, golden raisins, pine nuts, citrus, and fennel pollen
2015, Malagousia, Alpha Estate, Florina

Second Course
Za’atar Spiced Jumbo Scallops with jicama, kohlrabi, and green apple tabbouleh with radish sprouts and aerated Avgolemono
2016, Sauvignon Blanc, Alpha Estate, Florina

Third Course
Crispy Skin Chicken Confit with English pea and potato fasoulia, roasted chestnut mushrooms, wilted tendrils, and mint
2012, Xinomavro, Hedgehog Vineyards, Alpha Estate, Amyndeon

Fourth Course
Duo of Riverslea Farm Lamb and Goat
Roasted Porchetta with gilfeather turnip skordalia, horta, and rich pan juices
Crepinette with kokkinista flavors, eggplant mostarda, and Spring garlic confit
2011, Tannat, Utopia, Alpha Estate, Florina

Dessert
Griddled Yogurt and Olive Oil Cake with rosemary ricotta, candied fruits, and Vinsanto syrup
2013, Gewürztraminer- Malagousia, Late Harvest, Alpha, Florina,

Reservations are essential
$85 per person plus tax and gratuity

 




WINE YOUR WAY TO GREECE

 Tinos, is heating things up!  Join us at Tinos from now until May 26th (Drawing will take place May 27th)  for dinner or for a night out with friends.  Join our wine program when you purchase a bottle of wine and be entered to win a trip for two to Greece!  You and a guest will spend 6 days exploring, sightseeing, and experiencing first hand the hospitable culture of Greece!

Inclusive Trip Features:

  • Round trip Airfare Boston>Athens
  • Airfare: Athens>Mykonos
  • Hotel Accommodations 3 nights in Mykonos
  • Ferry Tickets Mykonos>Santorini
  • Hotel Accommodations 3 nights in Santorini
  • Airfare: Santorini>Athens
    ALSO INCLUDED:
    Roundtrip transfers upon arrival /departure:
    Mykonos: airport to hotel and hotel to port
    Santorini: Port to hotel and hotel to airport
    Buffet breakfast daily
Trip is scheduled for September 2017 • Drawing will take place May 27 2017 

Keep an eye out for our Pop-Up Promotions and learn more ways you can be entered to win!

 


GALLEY HATCH EASTER MENU

(REGULAR MENU ALSO AVAILABLE)
•APPETIZERS•

SCALLOPS WRAPPED IN BACON
with NH maple syrup 15.99

OYSTERS
half dozen served on the half shell 15.99

SPINACH SALAD
baby spinach, fresh strawberries, toasted pecans, cranberry goat cheese, and a lemon honey vinaigrette  7.99

•ENTREES•
the following entrees may be accompanied by a cup of soup du jour or a side salad for 2.99

ROAST PRIME RIB OF BEEF
Large Cut (16 oz) 28.95 Small Cut (10 oz) 22.95
or pair it with our seafood casserole: Small: 30.50 Large: 37.95

BAKED PIT HAM
with cheesy au gratin potatoes, pineapple raisin glaze,and vegetable of the day 18.99

ROASTED LEG OF LAMB
Mediterranean rubbed leg of lamb, garlic mashed potatoes, vegetable of the day, pan gravy, and a side of mint jelly 19.99

WILD MUSHROOM + MAINE LOBSTER FETTUCCINE
fresh Maine lobster and wild mushrooms in a brandy cream sauce tossed
with fettuccine  24.99

SEAFOOD STUFFED HADDOCK
shrimp, scallop and crab stuffed haddock, topped with sherry lobster cream sauce, and served with your choice of two sides. 23.99

GRILLED ORGANIC SCOTTISH SALMON
seasoned and grilled organic salmon over spring pea risotto, vegetable stuffed tomato, and finished with a cherry balsamic glaze 22.99

•DESSERT•

STRAWBERRY SHORT CAKE
vanilla ice cream and whipped cream topping 5.25

CHOCOLATE LAVA CAKE
with salted caramel ice cream 5.99


TINOS EASTER BRUNCH+SUPPER

Join us Easter Sunday! Brunch menu, Easter Specials, and Family Supper menu all available with our regular menu.

BRUNCH 11AM-3PM

Eggs Benedict 10.95
Two poached eggs, shaved fennel salad, fennel pollen, and hollandaise on sesame semolina bread

Local Root Vegetable Hash + Eggs 12.95 Warm root vegetable hash, crispy chickpeas, smoked almonds, feta cheese, charred romesco sauce, and two fried eggs

BREAKFAST GYRO 14.50
Scrambled eggs, spinach, tomato, feta, roasted potatoes, pepperoncino, onions, and loukaniko sausage in a grilled pita served with crispy potato wedges or arugula salad

Tinos’ Steak and Eggs 14.50
Grilled marinated steak tips, two eggs in the hole, crispy potato wedges, and arugula salad

STUFFED FRENCH TOAST 11.95
pears, almonds, and golden raisins/vanilla honey

TINOS’ OMELETTE 12.95
with artichokes, onions, oven roasted tomato, fennel, black olives, feta, and lukaniko

CHEF’S SPECIAL QUICHE 12.95

REGULAR MENU + SPECIALS AVAILABLE ALL DAY

Oysters and Pearls 3 ea
with cucumber mignonette

Classic Shrimp Cocktail 10.50
3 Jumbo Shrimp with horseradish sauce and lemon

Baby Greens Salad 8 Granny Smith apples, dates, candied walnuts, shaved kasseri cheese, and honey-sherry vinaigrette

Magiritsa 9
Traditional Greek Easter lamb soup finished with avgolemono sauce and fresh dill

Wood Grilled Scottish Salmon 24 Pearl barley risotto, charred asparagus, and crandberry relish

Smoked Country Ham 21 Creamy potato gratin, smoked apple puree, baby kale, and cranberry relish

Profiteroles 8
Filled with pistachio ice cream and topped with orange-anise chocolate sauce

FAMILY STYLE SUPPER 3PM-8PM
ADULTS $29.95 PER PERSON (CHILDREN 12 AND UNDER)$15.95

To Start
Dips, Spreads, Mixed Greek Olives, Mixed Pickled Vegetables, Crispy Pita, and Lavash

FIRST COURSE
VILLAGE SALAD
Feta, olives, tomato, cucumber, red onion, and Greek oregano with lemon juice, olive oil, and herbs

Second Course
AVGOLEMONO SOUP
Classic Greek chicken, egg, lemon soup

Main Course
CHOICE OF:
Wood Grilled Steak, Lamb Keftedes, or Feta Brined Chicken Souvlaki

WITH FAMILY STYLE SIDES: Roasted Potatoes Ladoregano, Horta, Orzo with olives tomato and feta, Barley Pilaf, and Mixed Wood Roasted Vegetables

Dessert
Greek rice pudding with sour cherry spoon sweets



GUEST CHEFS AT TINOS

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