September Vineyard Dinner at Bedell

Friday September 20, 6:30

The Menu

First

Dressed Crescent Farm Duck Egg
San-Marzano tomato, mustard & sparkling wine express sauce, house beet-cured wild-caught salmon, Hackleback caviar.
 

Second

Latham, KK’s, Sang Lee Salad
Biodynamic greens, grilled fall root vegetables, lemon, garlic, caperberry, Greek EVOO aioli. 

Third

Mint & Rosemary Crusted Rack of Lamb
Oven roasted fingerlings, charcoal-grilled asparagus, Koppert Cress microgreen chimichurri  

Fourth

Folia
Inverted pyramid nest of kadaifi filo, ambassador cream, pistachios, Demerara syrup. 

Meet the Chefs

 Chef and owner of Hellenic for 39 years, YouTube influencer AwareHouseChef, author of Ferry Tales and Ferry Tales II: When Hellenic Freezes Over

George Giannaris
Savvas Giannaris

Graduate of Le Cordon Bleu, Paris. Currently in charge of the grill line in the kitchen of Eleven Madison Park

Savvas Giannaris

Hosted by Bedell Cellars, at Bedell Cellars in Cutchogue

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