Wednesday, February 4, 2015

The Parthenon offers lunch and dinner options for CRW

Chicago Restaurant Week continues with scores of Chicagoland eateries taking part. If you've never sat in a seat in Greektown and called out "Ooopaa!!" then you may want to plan on a visit to the Parthenon during the two-week restaurant run of exciting prix fixe meals. Here's what the Parthenon is offering up:

The Parthenon Restaurant and Banquets
314 South Halsted Street Chicago, IL 60661 Phone: (312) 726 2407 Fax: (312) 726 3203 www.theparthenon.com
$22.00 Lunch
Appetizers
Saganaki Oopaa!! Parthenon’s famous flaming cheese (1 for every 2 persons) Taramosalata Dip Whipped fish-roe with olive oil and lemon
Mini Spinach and feta cheese pies

Guests can choose one from each category:
Soup
Egglemon Soup Du Jour
Salad
Greek Lettuce, cucumbers, tomatoes, olives and feta cheese Athenian - Romaine lettuce, feta, fresh onion, fresh dill and tomatoes
Main Course choice of Roast Potatoes, Rice or
Vegetable Du Jour
Homemade Gyros served with Pita and Tzatziki Sauce Chicken Breast SpanakiBroiled with olive oil, lemon and oregano Tilapia Broiled with Olive Oil and Lemon
Special Combination Plate
Dolma, Pastitsio, Mousaka and Meatball Our Famous Spaghetti with Meatsauce
Dessert
Baklava
Galaktoboureko
Sokolatina
Chocolate Mousse Cake Homemade Yogurt with Honey and Walnuts
American Coffee
The Restaurant Week menu is designed for each guest to enjoy individually; regular restaurant menu items may be ordered in addition.
**Beverages, tax and gratuity not included
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The Parthenon Restaurant and Banquets
314 South Halsted Street Chicago, IL 60661 Phone: (312) 726 2407 Fax: (312) 726 3203 www.theparthenon.com
$33.00 Dinner
Appetizers
Saganaki – Oopaa!! Parthenon’s famous flaming cheese (1 for every 2 persons) Gyros Made by our own hands! Served with our homemade tzatziki sauce Taramosalata Dip Whipped fish-roe with olive oil and lemon
Mini Spinach and feta cheese pies

Guests can choose one from each category:
Soup
Egglemon Soup Du Jour
Salad
Greek Lettuce, cucumbers, tomatoes, olives and feta cheese Athenian - Romaine lettuce, feta, fresh onion, fresh dill and tomatoes
Main Course choice of Roast Potatoes, Rice or
Vegetable Du Jour
Shrimp Flambe
Chicken Breast Spanaki
Broiled with olive oil, lemon and oregano Tilapia Broiled with Olive Oil and Lemon
Braised Lamb
Pork Chops
Broiled Center Cut
Special Combination Plate
Dolma, Pastitsio, Mousaka and Meatball
Dessert
Baklava
Galaktoboureko
Sokolatina
Chocolate Mousse Cake Homemade Yogurt with Honey and Walnuts
American Coffee
The Restaurant Week menu is designed for each guest to enjoy individually; regular restaurant menu items may be ordered in addition.
**Beverages, tax and gratuity not included 

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