Thanksgiving, the quintessential American holiday, is also a mirror of the American melting pot.
PYLOS is preparing a Greek-inspired Thanksgiving feast, with a menu of traditional and contemporary Greek dishes that derive from New World ingredients.
Soup
Kolokythosoupa me meli, moscocarido kai strangisto yiaourti
Acorn and butternut squash soup with honey, nutmeg and Greek yogurt
First Course
Garides ouzo
Large shrimp cooked in a light ouzo and tomato cream sauce
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Salata me roka, rodi, xismeni graviera kai pasatempo kabourdismeno me elaiolado
Baby arugula salad with olive-oil-toasted pumpkin seeds, pomegranate and shaved graviera cheese
Main Course
Psiti galopoula gemisti me kima, stafides, koukounari kai kastana, glasarismeno me rodi, ouzo, kai portokali
Roasted turkey breast stuffed with classic Greek chestnut-pine-nut-raisin-ground meat, glazed with pomegranate, ouzo, and orange
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Solomos marinarismenos me meli kai portokali
Honey-orange marinated grilled salmon
Sides
Agrio rizi kai basmati me caramelomena prasa, karydia kai stafides
Wild and basmati rice with caramelized leeks, walnuts and raisins
Glykopatates sto tigani, opos tis kanoun stin Kerkira, me meli
Corfu style fried sweet potatoes drizzled with Greek honey
Spitiki composta me krana kai alla moura
Homemade cranberry sauce
Dessert
Napoleon me mousse apo vissino kai yiaourti
Crisp phyllo napoleon layered with Greek yogurt and sour-cherry mousse
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Mouzo
PYLOS’ chocolate mousse spiked with ouzo