Battle of the Mediterranean: Sicily vs. Greece

Menu

Hors d'Oeuvre

Piedmontese Beef Carpaccio with Asparagus, Parmigiano-Reggiano, and Herbs

Vongole Clams with Charred Leeks, Mustard Seeds, Coppa Secca, and Balsamic Powder

Tilihti Fetta me Meli ke Portokali > Goat–Sheep Feta–Stuffed Phyllo with Candied Orange Peel, Honey, and Sesame Seeds
 
Mousaka me Lahanika > Vegetarian Moussaka with Sous Vide Potato, Eggplant, Zucchini, Béchamel Sauce, and Kefalograviera Cheese

Truth Cuvée de Fume 2013

Worthy Sophia’s Cuvée 2012

Dinner

For the Table > Kalamata Olive–Rosemary Bread with Tirokafteri and Hummus

Sea Urchin with Passion Fruit, Tarragon, Pomegranate, and Honey

Mediterranean Langoustine with Brown Onion–Corn Broth, Caviar, and Coral Cracker

Axios Kalaris Chardonnay 2014

Mastic-Scented Baby Beets, Celery Root, and Shaved Radishes with Fennel, Tahini Yogurt, Sesame Seeds, Olive Oil Pearls, and Fried Mint

Axios Kalaris Pinot Noir 2013

Grilled Octopus with Fava Beans, Kalamata Olive Tapenade, Roasted Red Pepper Purée, Walnut, and Pickled Red Onions

Axios Philotimo Cabernet Sauvignon 2015

Pistachio and Burnt Caraway–Encrusted Beef Sirloin with Carrot, Oca Root, and Perricone Wine Dust

Axios Kalaris Cabernet Sauvignon 2012

Dessert Duo > Lemon Cheesecake and Bougatsa me Kerasia with Custard-Filled Phyllo, Honey, Cinnamon, and Strawberry Pudding