February 3-8: How to Roast a Lamb: New Greek Classic Cooking by Michael Psilakis and Barbara Kafka

Join us at amical as we explore chef Michael Psilakis’s first cookbook, How to Roast a Lamb. Experience the irresistible allure of Greek cuisine and uncover the secrets to creating healthy, affordable, and satisfying dishes. Don't miss this inspiring culinary journey!

Appetizers

Greek Mezze Platter + Tsatziki (page 189), Fava Spread (page 190), Chickpea Spread (page 194), Warm Feta, Tomato, Olive & Pepper Salad (page 196), served with house made pita 17

Venison Sausage + page 130 spiced venison & grilled onion sausage, grilled & served with tsatziki & fresh herbs 16

Ouzo & Orange-Braised Snails + page 51 fennel, sweet onion, fresh herbs, baguette 18

Octopus, Salami & Apples + page 44 White Anchovy Vinaigrette (page 273), fresh mint 21

Salad

Greek Salad + page 213 iceberg lettuce, sweet onion, fennel, roasted red peppers, cherry tomatoes, cucumber, scallion, olive, pepperoncini, herbs, Red Wine & Feta Vinaigrette (page 271) 16

Entrees

Dumplings & Sausage page 80 house made lamb merguez sausage, dandelion greens, tomato sauce, pine nuts, feta, herbs, Garlic Purée (page 264), ricotta dumplings 34

Anavery Farm Lamb Shank + page 166 mirepoix, herbs, garlic purée, orzo 39

Roasted Scallops* + page 55 sautéed spinach & cauliflower, tart dried cherries & capers, sage brown butter 46

Dry-Aged New York Strip Steak* + page 66 grilled, bone marrow compound butter, creamed spinach, Artichokes & Potatoes (page 36) 56