Zaytinya Hosts Greek Easter Menu

(Starting clockwise from upper left) Zaytinya's Greek Easter menu will feature Asparagus Salata, the Attica, a rose-infused gin with lemon juice and house-made grenadine, and kfleftico with kefalograviera cheese. Tapas photos courtesy of Greg Powers.

Washington, DC (March 27, 2012) – From April 8th through April 22nd, Zaytinya will celebrate the Greek Easter festival featuring delectable Mediterranean-inspired dishes presented by Head Chef Michael Costa.  Throughout the two-week festival, guests can enjoy a Chef’s Experience menu featuring a variety of spring lamb dishes, as well as the return of the popular lamb sandwich cart and Easter cookies.  Guests can also toast the holiday and the return of spring with two cocktails created especially for the festival.

The ten-course meal for two will feature a Chef’s Experience menu showcasing an assortment of lamb dishes to celebrate the holiday. Spit-roasted lamb, white asparagus tzatziki, and other great cheeses will make this menu memorable and shareable. Also, Zaytinya will roll out the lamb sandwich cart on the restaurant’s expansive outdoor patio. Greek Easter cookies will be available to-go or as the perfect dessert option.

Owen Thomson has created two specialty cocktails. Cocktail offerings include the Attica ‘Attikn’ named after the Retsina wine producing island. The cocktail is made from a combination of Plymouth gin infused with rose buds, lemon juice, house-made grenadine and garnished with Retsina (Greek white wine) air.

Greek Easter is a time for families to honor the rebirth of spring.  The holiday is considered one of the most sacred celebrations and is observed through religious ceremonies, and festive gatherings overflowing with traditional dishes.

The ten-course meal is priced at $99 (exclusive of gratuity and tax) for two people. More information is available at their website, Zaytinya Restaurant.

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