Chef Gregory Zapantis (*Look for Chef Gregory on an upcoming episode of Capital Cooking) presented us with our first course of delicious appetizers including:
Greek Salad –The authentic Greek salad consisting of red & yellow beefsteak tomato wedges, red onions, green peppers, hot house cucumbers, black Kalamata olives, black pepper and tossed lightly with ex virgin olive oil red wine vinegar and balsamic vinegar. Garnished with imported Dodonis feta cheese.
Grilled Seafood Platter – with Calamari, U10 Gulf Shirmp, and Octopus - Sushi grade from the Mediterranean roasted with red wine and black peppercorn and cool. Served with diced grilled peppers, capers, sliced red onions with extra virgin olive oil and red wine vinegar (one of our signature dishes).
Dessert: (*My favorite part of every meal.)
Galactoboureko – vanilla and citrus flavored custard pie
Classic Greek dessert; semolina, vanilla bean and citrus custard, sandwiched with layers of phyllo crust and honey syrup, garnished with fresh seasonal fruit, choc sauce and powdered sugar.
Almonds are chopped and mixed with granulated sugar then wrapped in phyllo pastry, baked, then soaked with honey and rosewater syrup, only enough for phyllo to remain crispy.
I'd recommend Kellari Taverna for a business lunch or corporate event.
1700 K Street NW
Washington, DC 20006