Aug 28 2026
Restaurants›Acropolis Greek Taverna - Orlando›3-course Dinner Recipe

3-course Dinner Recipe

Inspired by Acropolis Greek Taverna - Orlando
Time2h 30m
Serves4

Magical Dining Menu

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Ingredients

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Starter — Roasted Beet & Goat Cheese Salad

Main — Herb-Crusted Chicken with Lemon Garlic Pan Sauce and Parmesan Mashed Potatoes

Dessert — Dark Chocolate Pot de Crème with Sea Salt

Method

Starter — Roasted Beet & Goat Cheese Salad

  1. 1

    Roast beets

    Preheat oven to 400°F (200°C). Trim beet greens, scrub beets, and wrap each beet individually in foil with 2/3 tablespoon olive oil and a pinch of salt. Place on a baking sheet and roast 45–60 minutes, until a knife slides easily into the center. Let cool slightly, then unwrap and rub skins off with a paper towel. Slice into 1/4-inch wedges and set aside to cool.

  2. 2

    Assemble salad

    In a large bowl combine mixed salad greens and half the balsamic vinaigrette (3 tbs). Toss gently to coat. Arrange greens on four plates, distribute roasted beet wedges evenly among plates, crumble goat cheese over each salad (about 25 g per plate), and sprinkle toasted walnuts. Drizzle remaining vinaigrette over each salad, finish with a grind of black pepper to taste. Taste and add salt if needed.

Main — Herb-Crusted Chicken with Lemon Garlic Pan Sauce and Parmesan Mashed Potatoes

  1. 3

    Prepare potatoes

    Place peeled, cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook 15–20 minutes until fork-tender. Drain well and return to pot off heat for 1 minute to evaporate excess moisture.

  2. 4

    Make mashed potatoes

    Warm milk and 3 tbs butter together until butter melts. Mash potatoes with a potato masher or ricer, gradually adding warmed milk mixture until smooth and creamy. Stir in 1/2 cup grated Parmesan, adjust seasoning with salt and black pepper to taste. Keep warm while preparing chicken.

  3. 5

    Prepare herb crust

    In a shallow bowl combine chopped parsley, thyme, rosemary, minced garlic (3 cloves), lemon zest, panko breadcrumbs, and 1 cup grated Parmesan. Add a pinch of salt and toss to combine. Pat chicken dry with paper towels, season both sides with 1.5 tsp salt and pepper to taste. Lightly brush each breast with a thin layer of melted butter or 1 tbs olive oil, then press the top side into the herb-parmesan-panko mixture to form an even crust. Set crusted breasts aside.

  4. 6

    Sear and finish chicken

    Heat 2 tbs olive oil and 1 tbs butter in a large ovenproof skillet over medium-high heat. When hot, place chicken crust-side down and sear 3–4 minutes until golden brown. Flip and sear the other side 2 minutes. Transfer skillet to a preheated 400°F (200°C) oven and bake 8–12 minutes (depending on thickness) until internal temperature reaches 165°F (74°C). Remove chicken to a resting plate and tent loosely with foil for 5 minutes.

  5. 7

    Make lemon garlic pan sauce

    Return skillet to stove over medium heat (be careful if using non-ovenproof pan — transfer pan juices to a clean skillet). Add 1 tbs butter and 2 minced garlic cloves; cook 30–45 seconds until fragrant but not browned. Pour in 1 cup chicken stock, scraping brown bits from the pan with a wooden spoon. Simmer until reduced by about half (3–5 minutes). Stir in 2 tbs lemon juice and the remaining 1 tbs butter off heat to finish the sauce. Taste and add salt and pepper as needed. Spoon sauce over rested chicken before serving.

  6. 8

    Plate main

    Divide mashed potatoes among four plates, place herb-crusted chicken breasts alongside, and drizzle a little lemon garlic pan sauce over the chicken and potatoes. Garnish with a sprinkling of chopped parsley if desired.

Dessert — Dark Chocolate Pot de Crème with Sea Salt

  1. 9

    Prepare custard base

    Preheat oven to 325°F (160°C). Place chopped chocolate in a heatproof bowl. In a saucepan, combine heavy cream and milk and heat until just steaming (do not boil). In a separate bowl, whisk together egg yolks, granulated sugar, and vanilla until smooth. Slowly pour about 1/3 of the hot cream into the yolk mixture while whisking constantly to temper the eggs. Pour the tempered yolk mixture back into the saucepan with the remaining cream and warm gently over low heat for 1–2 minutes, stirring, until mixture thickens slightly (do not let it boil).

  2. 10

    Combine with chocolate

    Pour the warm custard mixture over the chopped chocolate. Let sit 1 minute, then whisk until the chocolate is fully melted and the mixture is smooth and glossy. Stir in 1/4 tsp fine sea salt. Strain the mixture through a fine-mesh sieve into a measuring cup or bowl to remove any solids.

  3. 11

    Bake in a water bath

    Divide the custard among six 4-oz (about 120 ml) ramekins. Place ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins. Cover the baking dish loosely with foil and bake at 325°F (160°C) for 25–30 minutes, until edges are set but centers still slightly wobbly. Remove ramekins from water bath and cool to room temperature, then refrigerate at least 2 hours (preferably 4) to fully set.

  4. 12

    Finish and serve

    Before serving, sprinkle each pot de crème with a tiny pinch of flaky sea salt to enhance the chocolate flavor. Serve chilled.