Mediterranean in March prepared by Chef Kirsten Vidulich
Thursday March 7 – Seatings at 5:30 and 7:30 pm – $33/Adult $20/Child
Appetizer // Avgolemono: a rich lemon, rice, and chicken soupBaked blue cheesecakes with pickled beets, honey, and pita crisps
Main // Lamb meatballs with warm yoghurt sauce, sorrel, and mint; Rosemary lemon hasselback potatoes; Red capsicum and eggplant roll
Dessert // Cardamon yoghurt pudding with saffron pears
Vegetarian and gluten free versions are available upon request.
