Greek wines may be the most underrated on the planet. Why is a mystery, as the Greeks have been making wine since around 2000 BC. Certainly, the quality of Greek wines has improved dramatically since the 1980s, and with more of them appearing in the United States we invite you to take this oppurtunity to join us and Kamal Kouiri, President of Hellenic Wine World, in exploring Greek Wine and enjoying this seasonally inspired menu. 
RESERVATIONS: 603.926.5489 -or- manager@tinosgreek.com

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Reception
Grilled winter melon with sunflower sprouts, crumbled feta and spruce honey
Salt cod and tarama croquettes
Dakos Kayianas with tomato, egg, and cured pork
Braised rabbit with walnut sauce in crispy phyllo
Ode Panos, Brut, Domaine Spiropoulos, Mantinia, Greece, 2013

First Course
Roasted pumpkin and local beet village salad with crumbled lukaniko, baby beet greens, toasted pumpkin seeds, orange, spruce honey, and grilled halloumi
Rose, Agiorgitiko, 14-18, Gaia Wines, Peloponnese, 2014

Second Course
Retsina soaked Quail stuffed with figs, chestnuts, and sweet trahana, with roasted spaghetti squash, watercress, and red wine saba
Agiorgitiko, Argilos, Domaine Harlaftis, Nemea, 2012

Main Course
Braised pork shoulder with tomato and cinnamon, roasted cippolini onions, Kalamata olives, black eyed peas, and crumbled feta
Red Blend, Porfyros, Domaine Spiropoulos, Peleponnese, 2010

Dessert
Fig and Semolina Tart with sweetened manouri cheese and balsamic syrup
Mavrodaphne of Patras, Deus, Cavino

$85 Per Person