In Greek culture, food is so much more than simply sustenance – it’s about carrying on traditions of culture, family, and life itself. Greeks don’t eat to live but rather live to eat, and a meal is almost always a social occasion. Greece's culinary tradition dates back thousands of years and has evolved over time to incorporate many diverse influences.
The typical Greek cuisine is derived from a general Mediterranean palette and consists of what is known as the “Mediterranean Triad”. This term refers to wheat, wine, and of course, olive oil. Other pillars of a Greek diet include organically produced cheeses, honey, fruits, nuts, vegetables, fish, and lamb. In fact, Greece is home to one of the healthiest diets in the world.
Vineyards cover much of Greece's terrain and the country has become known for its assortment of fine wines and spirits, most notably ouzo, an anise-flavored liqueur that is the national spirit.
This month’s Epicurean menu is handcrafted to offer guests the experience of traditional Greek meals with a Michael’s On East twist. Whether you are looking for something familiar or want to venture into the delicious unknown, this menu will give you an experience you won’t forget.
The three-course Greek Epicurean Adventure dinner menu is available Monday through Saturday evenings for $38.95 per person. The two-course lunch offering features a choice of entrée and dessert for $19.95 per person and is available Monday through Friday, 11:30 am to 2 pm.
Did you know..? Greek wine dates back to as early as 4000 BC when the first vines were domesticated in northern Greece.
We invite you to enjoy special wine pairings for $8 per glass or $15 for the pairing. Available during Lunch and Dinner.
Marinated Grilled Lamb Kabob with Lemon-Roasted Potatoes, Oven-Dried Plum Tomato, Grilled Garlic Pita Bread and Tzatziki
Tomatoes, Kalamata Olives, Spinach, Capers, Gremolata Butter, Orzo Pasta, Feta Cheese and a Shot of Ouzo
Stuffed Grape Leaves with Dill Risotto & Pine Nuts served with Avgolemono Sauce
Spinach, Leeks & Feta Cheese in a Crispy Phyllo Pastry served with Tzatziki
Braised Fennel, Roasted Red Pepper, Caper Berries, Leeks, Spinach and Kalamata Olives with Lemon-Roasted Potatoes
Greek-style Shanks with Green Peas, Toasted Goat Cheese and Mint, Served Over Orzo
Cassolette of Slow Cooked Lamb and Beef, Eggplant, Zucchini, Yukon Gold Potatoes & Béchamel Cream with Roasted Garlic Marinara
Layers of Crispy Phyllo & Walnuts Soaked in Spiced Honey Syrup
Greek Apple Cake Flavored with Brandy & Cinnamon with Raisins & Dried Cranberries Served with Vanilla Custard Sauce
WHITE BLEND, SANTORINI, ASSYRTIKO, GR, 2017