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Alta Strada Goes Greek

January 25, 2018 - 7:00pm to 10:00pm

Join for an amazing greek family style dinner hosted by Dimitri Moshovitis, Chef and Co-owner of Cava Mezze Group and Chef Brendan Pelley, James Beard featured chef and Chef de cuisine of Boston's Doretta restaurant, recent winner of Boston's best greek restaurant. Desserts from the mind of Chef Alex Levin, RAMMY's Pastry chef of the year recipeint.

Dinner includes family style meal, and wine / cocktail pairings.


Chef Dimitri's menu:
Border Springs Lamb Shoulder Tartare with harissa, turmeric tahini, quail egg, micro dill and crispy potatoes
Charred octopus with squid ink yogurt, black lentils and chorizo vinaigrette,
Pan roasted black bass, with split pea “fava” purée, dukkah spice, Brussel sprouts, lemon and lots of it
Roasted Carrots with cracked coriander, currants, tarragon tzatziki, Greek honey
Saddle of Rabbit Stifatho with burnt goat butter hilopites, pearl onions, myzithra
Pork shoulder Selinato Avgolemono with roasted celery root, celery root purée, micro celery

Chef Brendon’s Menu
Bay Scallop Marinatos with orange, pistachio, green olive puree, dill pollen
Roasted Beet Horiatiki with citrus, hazelnut, pickled onion, feta
Sauteed Shrimp with chili, kattaifi, honey, candied walnut
Chickpea Falafel with beet pantzarosalata, carrot tabbouleh, tahini vin
100 Layer Spanakopita with dill cream, dehydrated kalamatas
Foie Gras Dolma, pickled grape leaf, sunchoke puree, pine nut relish

For dessert:
Honey Lemon Loukoumades with toasted sesame
Traditional Baklava
Greek-Inspired Sundae with vanilla gelato, tahini, date syrup, crushed halvah


Organized by The Schlow Restaurant Group

Alta Strada | 465 K Street NW, Washington, DC 20001
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