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GUEST CHEFS AT TINOS
April 11, 2017 @ 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