Whole Sheep Dinner

Event Date: 
Thursday, January 11, 2018 - 7:00pm to 9:30pm
RSVP Required
Food & Drink
Culture
Cost:
$95.00
Included Items: 
six-course meal with wine pairings, tax, tip

Back by popular demand, Zaytinya head chef, Michael Costa, will be cooking an entire four-year-old, 90-lb Tunis breed sheep from Painted Hand Farm in Newburg, PA. This is a very special and extremely rare product that Chef Costa is thrilled to share with our guests. 

Chef Costa has created a special tasting menu that will incorporate the entire sheep so you may savor the unique and incomparable meat. Each dish will be paired with wine selected by Master Sommelier Andy Myers. The dinner will be intimate in order for each guest to enjoy the full sheep experience.

Please note, due to the complexity of this menu, we will not be able to accommodate dietary restrictions.

Tickets: $95 per person, all-inclusive. To purchase, click here.
 

GYRO AIRBREAD
crispy pita, whipped tzatziki, cucumber, seared loin

Paired with: ’13 Gramona Cava, La Cuvee, Gran Reserva, Sant Sadurni, d’Anoia, Spain

KIBBEH NAYEH
raw preparation, bulgur wheat, tomato, peppers, basil

Paired with: ’16 Gaia Estate, 14-18h, Agiorgitiko, Nemea, Greece

PERDE PILAVI
braised shank, neck and basmati rice pilaf wrapped in pastry, frisee lettuce, jus spiced with Sercarz Tangier No.23

Paired with: ’13 Kir-Yianni, Ramnista, Xinomavro, Naoussa, Greece

AVGOLEMONO
rich bone broth whipped with egg and lemon, poached oyster, sheep bacon

Paired with: ’16 Hatzidakis, Assyrtiko, Santorini, Greece

ROASTED SHOULDER AND CHOP
lemon roasted potatoes, feta, braised greens

Paired with: ‘05 Alpha Estate, Syrah/Merlot/Xinomavro, Amyndeon, Greece

SHEEPS MILK CHEESE
Shepherd’s Manor Dairy Ewe Creme cheese, honey, tiganites, roasted quince

Paired with: ’16 UWC Samos, Vin Doux, MuscatSamos, Greece