Dinner Menu for 2008 AIA Birmingham Design Award
Catering provided by The Fish Market

Hors d'Oeuvres
Greek meatballs
Spinach Pie
Cheese Pie

Salads
Horiatiki Salad (vine-ripe tomatoes, cucumbers, red and green onions, bell peppers, parsley, a touch of cilantro, marinated in extra virgin olive oil before served, bath lightly with balsamic vinegar, served on a bed of shredded romaine lettuce with toasted French bread slice and topped with French feta crumbles.

Dinner
Small Filet Mignon, cooked medium-rare, topped with sautéed jumbo-lump crabmeat, on the side, 3 jumbo shrimp, grilled on charcoal, brushed with extra virgin olive oil, very little salt and a touch of crushed black-pepper.

Side Dishes
As a side dish, we're going to serve orzo, cooked in chicken broth with sun-dried tomatoes. Another dish on the side is going to be artichoke, leeks, and eggplant moussaka. This is like a vegetable. It's going to have Greek Cheese Bechamel Sauce on it. The sauce is going to be fluffy, and the cheese will not overpower the vegetables at all.

Dessert
We will have Poached Pear and Madeira Wine served with thick Greek yogurt, with honey drizzled on it, garnished with cinnamon and mint. The pears will be cut in a fan-style.