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.
crispy pita, whipped tzatziki, cucumber, seared loin
Paired with: ’13 Gramona Cava, La Cuvee, Gran Reserva, Sant Sadurni, d’Anoia, Spain
raw preparation, bulgur wheat, tomato, peppers, basil
Paired with: ’16 Gaia Estate, 14-18h, Agiorgitiko, Nemea, Greece
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
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, Muscat, Samos, Greece