Nose to Tail Sheep Dinner

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Posted Oct 31, 2017

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An Exceptional Culinary Experience

On this night only, Zaytinya head chef, Michael Costa, will be cooking an entire six-year-old sheep from Painted Hand Farm in Newburg, PA. This is a very special and extremely rare product that Chef Costa is thrilled to share with our guests. The Royal White/Tunis cross-breed sheep was 141 pounds, and it will be dry aged for three weeks to reach its peak flavor and texture.

Chef Costa has created a special tasting menu that will incorporate the entire sheep so you may savor the unique and incomparable meat. Each dish will be paired with wine selected by Master Sommelier Andy Myers. The dinner will be intimate in order for each guest to enjoy the full sheep experience.


Please note, due to the complexity of this menu, we will not be able to accommodate dietary restrictions.

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Photo of Zaytinya dining room

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