NYC Restaurant Week – Winter 2012

January 16 to February 10, 2012.
Monday thru Friday. Prix Fixe $35pp

First Course

Choice of one

Scallop

Lightly seared, pomegranate risotto

Smoked Trout

Fennel, lentils and arugula salad

Dolmades

Stuffed grape leaves, rice and basil yogurt

Watercress

Turnips, blood oranges and beets

Spanakopita

Pies stuffed with spinach, leeks & feta

Calamari

“Stifado” slowly baked in red wine

Second Course

Choice of one

Tuna

Artichokes, sweet peas, and potatoes fricassee

Seafood Yiouvetsi

Baked orzo, shrimps, scallop, mussels & clams

Kotopoulo

Roasted natural chicken, feta mashed potatoes

Lavraki

Grilled Mediterranean bass, steamed wild greens

Beef Tenderloin

Truffle cauliflower and Brussels sprouts

Moussaka

Classic Greek casserole of lamb, yogurt béchamel

Dessert

Choice of one

Baklava

Pastry with almonds, walnuts & clove honey

Quince

Baked in wine, with vanilla crème

Sokolatina

Dark chocolate torte, masticha gelato

Karidopita

Honey walnut cake, fig gelato

Valentine's Day 2012

Tuesday, February 14, 2012
Prix Fixe $65pp

Kerasma

Lobster risotto stuffed grape leaf, saffron yogurt

First Course

Choice of one

Patzaria

Organic beets, watercress, walnuts and smoked feta cheese

Sepia

Grilled Cuttlefish over squid ink pasta

Ravioli

House made mizithra cheese ravioli, with tarragon-infused sauce

Main Course

Choice of one

Sea Bass

Wrapped with grape leaves black truffles and slowly roasted

Surf and Turf

Aged filet mignon and Madagascar King shrimp retsina and oyster mushroom glaze

Fagri

Filet of White Snapper from Greece, Champagne-braised Cauliflower

Dessert

Chef’s Sweet Epilogue for Two

Clean Monday 2012 – February 27

Click to see invitation

Join Honorary Patrons, Ambassador of Greece Vassilis Kaskarelis and Mrs. Kaskarelis,
along with the Overseers and Friends of the Gennadius Library to celebrate the
12th Annual Benefit for the Gennadius Library of the American School of Classical Studies at Athens.

Join us as we celebrate Kathara Deftera (Clean Monday), the end of carnival
and the beginning of Lent, a Greek Orthodox national holiday coinciding
with the first hints of spring.

Traditional Greek Lenten specialty dishes will be prepared by
Executive Chef Gregory Zapantis.

Music provided by
Gregory Maninakis and Mikrokosmos Ensemble
and featuring the poetry of Odysseus Elytis.

All proceeds support the Gennadius Library, a national treasure of Greece
and world-renowned center for the study of Hellenism with some
120,000 rare books, archives, manuscripts, and research volumes
illuminating all periods of Greek history and civilization.

For more information, please contact:
J. Goble at 609-683-0800 ext. 14, or jgoble@ascsa.org

First Course

Choice of one

Lagana

Lightly leavened bread

Greek Olives

Marinated with herbs

Revitho Salata

Chickpea salad with artichokes and sun-dried tomato

Fava

Purée of Santorinian split peas

Calamari

Fried squid with marinara sauce

Htapodi sti Skhara

Grilled Mediterranean octopus with onions and capers

Dolmades Gialantzi

Stuffed grape leaves, rice and fresh herbs

Second Course

Choice of one

Fassolia Salata

Three beans salad

Maroulo Salata

Romaine lettuce and scallions with a dill-fig dressing

Astakos

Lobster and fennel salad

Main Course

Choice of one

Gigantes Plaki

Casserole of baked giant kastoria beans

Soupies Krasates

Cuttlefish in an Agiorgitiko wine sauce with pearl onions

Garides

Greek-style grilled king shrimp with a delicious oil and lemon emulsion

Stifado me Manitaria

Wild mushroom and onion stew

Piperies Vemistes me Pligouri

Stuffed farmers market peppers with bulgur and basil

Dessert

Choice of one

Fresh fruit

Baklava (based on olive oil)

Mini candied apples

Poached small pears in Mavrodaphni wine

Freshly brewed coffee, decaf and tea service

Lager and red and white wines from Greece will also be served with dinner.

Guests will receive a glass of Prosecco upon arrival and there will be an open bar from 6:30 to 8 p.m.