The starter for our "Four Course" meal consisted of a kassen cheese pan-seared in
flour with a red wine-balsamic glaze over the top, traditional feta and spinach
spanikopita, ground pork and rice stuffed grape leaves.
The salad for our Greek "Four Course" consisted of spring mix, traditional Greek
toppings and vinaigrette.
The main course for our "Four Course" Greek meal consisted of beef tenderloin with
a boursin cream sauce, roasted rack of lamb with a mint demi glaze, rosemary
crusted fingerling potato in a puff pastry basket and marinated vegetable
kabobs.
The dessert at the "Four Course" was Baklava.
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