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Avra Madison & Chef Argiro Barbarigou Offer a New Take on a Time Honored Seasonal Dish
Greek eatery Avra Madison has teamed up with Celebrity Chef & Greece’s Best-Selling Cookbook Author Argiro Barbarigou to bring a LIMITED-EDITION traditional and time honored Greek dish to Manhattanites this Easter.

Chef Argiro Barbarigou
With the goal of modernizing the traditional Easter Lamb Fricassée, Barbarigou created a lighter alternative by switching out meat for an Alaskan Halibut. Additionally, instead of a traditional Avgolemono (Mediterranean egg-lemon sauce), she created a springtime broth by utilizing all parts of the fish as well as seasonal vegetables such as artichokes, lettuce, spring onions, carrots and lemon.

Avra Madison, Photo by Warren Jagger
Available starting Easter Sunday (4/1) through Greek Easter (4/8) – the exclusive dish will be served with a complimentary glass of Assyrtiko, a Greek wine from Santorini perfectly paired with white fish and vegetables.

Halibut Fricassée, Courtesy of David Jacobson
RESTAURANT: Avra Madison – Chef/Restaurateur Argiro Barbarigou & Executive Chef Fermin Chavez
DISH: Halibut Fricassée
INGREDIENTS: Alaskan Halibut, Fresh Artichokes, Lettuce, Carrots, Spring Onions, Dill, E.V.O Oil, Lemons
SPECIAL OFFERING: $50 – includes dish + complimentary glass of Assyrtiko wine (tasting notes: bone-dry, light bodied, mineral driven, citrus)

Avra Madison, Photo by Warren Jagger
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