This menu for four features a slowly roasted Shenandoah Valley Lamb Shoulder served with a variety of Zaytinya’s most popular mezze. Limited feasts are available each weekend via Tock.
Dinner for Four
purée of chickpeas, garlic, tahini
fire-roasted eggplant, tahini, garlic, lemon
CRETAN DAKOS SALATA
tomato, barley rusk, cucumber, feta cheese
Greek olives marinated with coriander seed and lemon, turmeric pickles with golden raisins, smoked walnuts
inspired by the Ottoman Era dish, eggplant, onion and tomato slowly cooked in olive oil
marinated, smoked and roasted lamb shoulder seasoned with grey salt, ladolemono, roasting jus and dill, served with baby romaine lettuce leaves, spicy house-made harissa, cucumber tzatziki, garlic toum, and sumac onions
LEMON ROASTED POTATOES
baby Yukon gold potatoes, Feta cheese, lemon zest, olive oil from Crete
GREEK YOGURT WITH APRICOTS
Muscat soaked apricots, vanilla yogurt cream, pistachio powder
MINI OLIVE OIL CAKE
Valrhona chocolate pudding, caramelized breadcrumbs, spiced cherries
Add José Cuvée Sparkling Wine $29
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