Sunday, August 4 / 6:30-10pm / $47 (includes tax and gratuity)
Ecco continues its communal, family-style Sunday Share dinners on August 4 with a culinary exploration of Greek food and culture.
Ecco’s new Executive Chef, Jonathan Beatty, has created this unique and memorable menu which includes several classic dishes of Greece, including:
HEIRLOOM TOMATO SALAD watermelon, feta, creamy lemon-mint vinaigrette, Greek olives
HOUSEMADE SPANAKOPITA spinach, Vidalia onion, ricotta, crispy phyllo dough
COAL-ROASTED EGGPLANT MELITZANOSALATA (traditional Greek dip) raw vegetables, wood-fire baked flatbread
REVITHOKEFTEDES (Greek-style chick pea fritters) tzatziki sauce
LOCAL ARUGULA SALAD shaved fennel, orange, dill, goat cheese , Greek vinaigrette
WOOD-FIRE ROASTED LAMB Greek sausage, garlic, rosemary and served with a warm lamb jus
WOOD-FIRED GRILLED OVTOPUS roasted lemon potato, Greek olive oil, oregano, roasted lemons
GALAKTOBOUREKO (classic Greek custard cake) lemon- orange infused syrup
LOUKOUMADES (fried honey puffs) Greek yogurt dipping sauce
The price is $47 per person which includes tax, gratuity, and online service fee. Space is limited, so purchase tickets today at http://www.brownpapertickets.com/event/433649.
For more information, call 404.347.9555, visit ecco-atlanta.com, follow on Twitter and fan on Facebook.