Olive Oil–Cured Diver Scallops

Caviar Mousse Crostini

Pan-Seared Sweetbreads

Smoked Ioannina Eel

Tsantali Ambelonas at Agios Pavlos Sauvignon Blanc/ Assyrtiko 2005

Head-On King Shrimp with Feta, Tomatoes, and Retsina Sauce

Tsantali Athiri 2005

Lobster and Graviera Cheese–Stuffed Cremini Mushrooms with Bitter Greens and Caper Leaves

Tsantali Organic Assyrtiko 2004

Mediterranean Octopus with Microgreens and Organic Santorini Fava Purée

Tsantali Chromitsa Chardonnay/Assyrtiko 2003

Grilled Aegean Sea Bass with Extra-Virgin Olive Oil and Zucchini Blossom Risotto

Tsantali Rapsani Epilegmenos Reserve 2001

Citrus Custard Layered with Phyllo and Served with Mastic Ice Cream and Greek Thyme–Flavored Honey

Tsantali Moscato of Limnos NV

Wines generously provided by Tsantali Vineyards, Wineries, and Distilleries.