Michael's on East is a Sarasota mainstay. With a menu that touches on all the classics, like filet tartare and Chilean sea bass, as well as an impressive steak menu, the restaurant continues to amass a stalwart following.

But it's the epicurean menu that keeps me—and many others—coming back again and again.

Each month, Michael's unveils a new three-course, prix fixe menu for $42.95 per person. Chef Jamil Pineda draws on his culinary adventures to bring guests around the globe through his cuisine. Recent menus were inspired by Napa and Germany, respectively.

This November, Pineda showcased a Greek epicurean menu, inspired by Michael's on East co-proprietor Michael Klauber's recent cruise to the Greek islands. Traditional Greek dishes like zucchini cakes and braised lamb shank leap from the menu, demanding, "Order me!"

I brought a dining companion with me to maximize the number of dishes I get to sample. With two appetizers, four entrées and two desserts to choose from, there will only be two selections I miss out on.

The first course features tou yappá gemista—ground beef and rice-stuffed roasted red peppers in a traditional lemon sauce called avgolemono. The savory meat stuffing is balanced by the acidic sauce. In an instant, it's devoured. We move to the next appetizer, Mykonos zucchini cakes with the freshest herbed tzatziki I've tasted outside of the Greek islands.

For our second course, I select Kasarma seafood sagnaki, a marriage of clams, shrimp and swordfish with roasted tomatoes, olives and goat cheese with an ouzo flambé. The shellfish is well-cooked, but the swordfish steals the show—it stands up to the bold flavors of the sauce. There's a sprinkling of orzo pasta throughout, but not enough to weigh down the dish.

My partner selects the Grand Bretagne braised baby lamb shank, which I assume is named for the iconic Hotel Grand Bretagne in Athens. With my first bite, I'm once again transported to Greece, recalling former trips with family around the country. The tender braised lamb falls away from the bone and is engulfed in jus, accompanied by garbanzo beans, green peas and carrots. The dish is highlighted by an exceptionally bright lemon risotto that cleanses the palate while also filling the belly. It's impossible to not take a second bite.

For dessert, we are presented with Constantinople bougatsa, a custard pie made with phyllo, and Peloponnese portokalopita, an orange-flavored cake with citrus frozen yogurt. The portokalopita shines with citrus and ends the meal on a high, reminding us why we selected Michael's to begin with.

The Greek epicurean menu ends at the end of November and will be followed by Tuscany as the next culinary destination. Michael's on East is open Tuesday-Thursday from 5-10 p.m. and Friday-Saturday from 5-11 p.m. at 1212 S. East Ave., Sarasota. For more information call (941) 366-0007 or visit its website.