SALADS and APPETIZERS
It's back! The quintessential caviar dip! When we tried to source it for our daughter's wedding, we looked coast to coast to no avail! Finally, we procured in Athens and both Lazaros and Anna, with the Custom Clerk's blessing, carried buckets across the border. Wild-Caught North Atlantic cod roe whipped with red onions, freshly squeezed lemon juice and EVO oil for a light, fluffy spread best with a good retsina (Lafkioti) or a dry rose! More Omega-3's than any other seafood we eat!
½ pint 8 pint 14 quart 24
From the earliest days of GoS we grilled the Cypriot "Feta" and served as our saganaki--Greek for little pan. A fresh cheese, similar in texture to a fresh mozzarella, haloumi doesn't melt when heated. We fire-grill ours and drizzle with our own Petmezi/sherry vinegar reduction sauce for a tangy/sweet/salty treat!