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Taverna Palo Alto



You are cordially invited to a Mid-Day Meal
Featuring a Modern Take on Classical Greek Cuisine
Paired with a New Generation of Greek Wines



When: Sunday, March 15, 2020
Reception: 1:00 PM
Meal Service: 1:45 PM
Where: Taverna Restaurant
800 Emerson Street (at Homer Ave.)
Palo Alto
Attire: Coat no Tie – Business Casual
La Chaine Regalia for members
Cost: $190 per person



Spend an afternoon with us for a culinary experience worthy of a white-washed Taverna on the cliffs of Santorini overlooking the azure waters of the Aegean Sea.

Taverna was opened in 2018 by a Greek team with extensive experience at the acclaimed Bay Area Greek restaurants Evvia, Kokkari and Dio Deka.  Our hosts will be the Taverna partners Thanasis Pashalidis and Hakan Bala.

Executive Chef William Roberts was most recently the head chef at the Michelin starred Greek restaurant, Dio Deka of Los Gatos.  A Bay area native, William graduated from the French Culinary Institute of New York City.  After impressive experiences in NYC, he returned to the Bay Area, joining the opening team of Michael Mina in San Francisco as Sous Chef.  Next, William was the Executive Sous Chef at the Michelin starred Village Pub in Woodside.  William says that he uses French techniques to enhance classic Hellenic Cuisine.  Yummy!





MENU

Passed Appetizers
OIKOGENIAKA 
PSOMI K ELIES sourdough tostaki / kalamata tapenade / avocado / spicy saltsa
BINELIKIA tzatziki / taramosalata / tirokafteri
Wine paired:  SIGALAS, ASSYRTIKO, SANTORINI 2018

First Course
PANTZAROSALATA honey roasted baby beets / Epirus feta / tahini / cacao 
Wine paired:  MANOUSAKIS, VIDIANO, NOSTOS, CRETE 2016

Second Course
KAKAVIA Hokkaido scallop / wild Gulf prawn / Saltspring Island mussels / saffron ouzo broth
Wine paired:  APLA, XINOMAVRO ROSE, DRAMA 2018

Third Course
ARNAKI grilled Superior Farms lamb rib chop / patates fournou / young onions / crispy melitzana
MOUSSAKA braised oxtail / fairytale eggplant / sheep milk yogurt béchamel / black Perigord truffle
Wine Paired: ARGYROS ESTATE, MAVROTRAGANO, SANTORINI 2015

Dessert
YIAOURTI yogurt panna cotta / torn samali / local fruit 
BOUGATSA folded phyllo / vanilla crema / pistachio ice cream 
SOKOLATINA chocolate olive oil cake / hazelnut crumble / petimezi ice cream
Wine paired: KARELAS, MAVRODAPHNE, PATRAS 2009