DiCocoa's Presents the SECOND Gentle Dining of the 2018 season!
One seating @ 6:45pm ~ By Reservation ~ BYOB
207.824.5282 ~ email@example.com ~ cafedicocoa.com
RESERVE NOW -- JUST A FEW SEATS AVAILABLE.
$55/per person + tax and gratuity
The beginning of the meal in Greece is sometimes the most tantilizing, with the many small plates of piquant flavors and bright colors. As by rule one never drinks without eating, and the Mezze is where it all begins...
Rustic Crusty Bread made with wild yeast
Olives – an assortment of marinated Greek olives on every table
Dolmades Our delicious handmade grape leaves stuffed with rice, currants, pine nuts and fresh mint. Cooked in olive oil and lemon juice. These are one of our long-time favorite recipes.
Melitzanosalata– This eggplant dip is made from whole eggplants whose skins have been burned to a crisp. The insides become smokey and meltingly tender. An incredible dip with lemon and garlic.
Horiatiki – Feta Salad with herbs, cucumbers, onions, and roasted sweet red peppers
House-made Hummus with Olive Oil and Spices
A beautiful amalgamation of lemon and rice in an enriched savory broth.
A bright & warm healing winter soup.
ENTREE and SALADE
Made famous in the 1920s by a chef who took influence from French cuisine. This eggplant and potato casserole is layered with a wild mushroom and lentil ragu, a creamy béchamel sauce,
Pecorino Romano cheese, and fresh rosemary and sage.
Fresh Field Greens
Fennel and fig salade- shaved red cabbage, fresh fennel bulb, and drunken figs.
Drizzled with Oximeli, a honey/vinegar sauce from ancient Greece.
DESSERT and TEA
Chopped phyllo dough gives this orange-scented custard cake from Crete its layered texture, Adorned with sweet syrupy orange slices and house-made Labne, strained house-made Greek style yogurt.
Served with Kafes - Greek coffee or Chamomíli – chamomile tea