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Another recent addition is the Mediterranean Lavraki Tartare, a delicate wild sea bass infused with Ouzo and essence of citrus and saffron. "I’m grateful that the Makris family lets me experiment," says Abrahante, who has a panel of restaurant managers taste his creations and narrow down the possibilities before adding them to a tasting menu or the day’s specials. The ones that do well, such as the tartare and the ravioli, earn a prized place on the regular menu.

The menu changes to take advantage of seasonal ingredients, including items like anthos (zucchini blossoms) stuffed with jumbo lump crabmeat in the spring and summer, and adding soft shell crabs and other seafood to the specials when they’re available.

"What I love most about Greek cuisine is its elemental quality," Abrahante explains. "It uses the freshest of ingredients and doesn’t try to mask the flavor of the dish with sauces and layer upon layer of other essences. It tries to enhance the natural flavor to its fullest potential."

Greek cuisine is not just for Greeks,” says Steve Makris, the brainchild behind Thalassa. ”It’s not ethnic or a trend; it’s mainstream”

Thalassa has won a loyal following and Abrahante is confident that "haute Hellenic" is the next trend in fine dining. For those who question his belief he says, "They should dine at Thalassa."

Steve Makris seconds that invitation. "We are all about the food at Thalassa. We have a working chef that gets behind the line and cooks," he says. "He takes pride in his work. We find him the best ingredients, and he creates, what I believe, are the best dishes." e

RECIPES

Lamb Shank Ravioli

Ingredients
Braised Lamb Shank
12 lamb shanks
5 onions diced
4 carrots diced
6pcs celery diced
1 cup extra virgin olive oil
1 btl red wine (34oz)
2 qt plum tomatoes-crushed
2 qt veal stock

Preparation 1:
Roast the lamb shank for 45 minutes and remove from the oven. In a roasting pan, sauté the lamb shank,
onions, carrots and celery in extra virgin olive oil. When the onions become translucent, add red wine, veal
stock and plum tomatoes. Place the roasting pan and all the ingredients, in the oven and braise for 2 hours at 400 degrees. Remove the pan from the oven and skim the fat. Cool lamb shank and de-bone. Set aside the meat for the ravioli.

Pasta Ingredients

3 cups semolina
2 oz all purpose flour
5 whole eggs
2 oz water

Preparation 2:
Blend all the ingredients with a paddle for 5 minutes. Remove from the blender and knead for 3 minutes. Using a rolling pin, roll the dough 1/4 inch thick. Cut the dough using a circle cutter, 3 inches in diameter.

Preparation 3:
Brush the edges of pasta with egg yolk. Put 2 large spoons of lamb shank in the center of the pasta. Pull the edges together and pinch closed. Boil for 3 minutes or until pasta is cooked.

Mise en Place:
Place a little St. George wine sauce in the plate. Place the ravioli on top. Garnish the ravioli with a little more St. George wine sauce, micro greens and chives.

Lavraki Tartare

Ingredients
2 thin slices of lavraki (Mediterranean sea bass) approx. 4oz.
1 tbsp Scordalia (garlic almond mousse)*
1/4 inch thick sliced of a peeled cucumber
1/4 inch thick slice of a roasted red pepper
1/6 inch thick slice of a roasted beet
6 pcs poached grape leaves
1/2 tsp lemon and orange zest (mixed)
Salt and pepper to taste

Preparation
Lay out the poached grape leaves, to form a square, and spread the scordalia on one side. Place the lavraki about one third in from the edge and on top of the grape leaves covering the entire length. Place cucumber, pepper and beet over the lavraki. Add zest and salt and pepper to taste. Take hold of the grape leaves and roll the entire length gently, but tight enough to avoid spillage.

Mise en Place:
Cut into 1 inch pieces, and place on serving dish. Top each piece with tobiko caviar.

*Ingredients & Preparation or Garlic Almond Mousse
Makes enough for four cups, which and be refrigerated and used in other dishes, or as a garnish for almost any grilled fish.

1 oz fresh garlic
1/2 cup blanched almonds
1/3 cup vinegar
1/2 tsp white pepper
1 tsp sea salt
1/2 lb Country loaf (crust removed), soaked in cold water and squeezed dry
3 oz extra virgin olive oil
4 oz cold water

Add all ingredients (except the olive oil) to a food processor and blend for 3-4 minutes. Continue to blend while adding the oil in a slow stream. After completely blended, store in the refrigerator until ready to use.

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