Department of Apparel, Educational Studies, & Hospitality Management

Elies Dopio Flyer
 

MEZEDES COURSE

OUZO AND A MARINATED OLIVE COMPOTE

An anise-flavored liquor served with a mixture of marinated Greek olives

CHICKEN SOUVLAKY WITH PITA BREAD

Two chicken skewers with triangle of pita bread, tzatziki dip and fava spread

GREEK COUNTRY SALAD IN A PHYLLO CUP

Field greens topped with feta cheese and balsamic dressing; served in a phyllo cup

FISH COURSE

SPICED SWORDFISH FILLETS WITH CREAMY DILL SPINACH

Greek spiced swordfish fillets, served atop creamed spinach

INTERLUDE

SPICED FRESH ORANGE AND HONEY SORBET

Served in a shot glass with an orange peel garnish

MAIN COURSE

RACK OF LAMB WITH CREAMY POLENTA AND WILD MUSHROOM SALAD

Two filets of lamb atop a wild mushroom salad with creamy polenta on the side

DESSERT

PISTACHIO ICE CREAM WITH DATE AND WALNUT PHYLLO ROLLS

Ice cream topped with phyllo rolls, garnished with honey sauce and chopped pistachios
 

BEVERAGES

OUZO

WHITE WINE

RED WINE

GREEK COFFEE

ICED TEA

WATER

ADDRESS

23 MacKay Hall

2300 Osborn Drive

Ames, IA 50011

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OTHER MEAL INFORMATION

Dinner 2

October 29, 2008 – Un Diner Elegant (French)
Contact: Jena @ (641)529-2086 OR jenap9@iastate.edu

Dinner 3

November 12, 2008 - Autumn's End - Farewell Feast to Autumn
Contact: Jim @ (847)356-3990 OR autumnsend.dinner@gmail.com