June 6th
June 6th – 6 p.m.
Chef: Erik Levine
122 Corson Menu
Greek Themed Dinner
Starter
Feta Cheese & Tomato Tart
Mozzarella cheese, buttery puff pastry, fresh herbs
Soup
Vegetable Barley Avgolemono
Greek egg & lemon soup with pearled barley, vegetables, fresh herbs
Entrée Choice of:
Roasted Artichoke & Red Pepper Moussaka
feta cheese, potato, onion, bechamel, fresh herbs (V)
or
Lemon Oregano Chicken Thigh
spanakorizo, roasted vegetables
Dessert
Orange Honey Cake
citrus honey glaze, almonds, pistachio, fresh mint
Tea or Coffee
Price: $88 pp not including tax or tip 20% gratuity on tables of 5 or more
