APPETIZERS
BEETROOT TARTARE 10.00
caramelized hazelnut / cheese cream / forest fruits / fried onion crumple.
SEA BASS CARPACCIO 15.50
Greek salad broth / chives / pepper / thyme.
BRUSCHETTA 11.00
grilled octopus* / fava bean mousse / tomato / capers / fresh herbs.
CAULIFLOWER “STEAK” 9.50
red cabbage purree / green apple chutney / smoked cauliflower mousse / fried kale.
SAUTE MUSHROOMS 11.00
variety of fresh mushrooms / king oyster / shiitake / truffle pesto / pine cone / carob honey.
JACKED SWEET POTATOES 9.00
Lefkada’s salami / “xinomizithra” cheese from Crete.
CRISPY CROQUETS 10.00
with “moussaka” flavor / trahanas / beef ragout / smoked eggplant / truffle bechamel / potato chips.
SALADS
GREEK SALAD 12.00
cherry tomatoes / feta cheese / cucumber / green onion / olives / capers
carob dry bread / sundried tomatoes vinaigrette / fresh thyme.
“CYCLADIC” 13.00
tender salad leaves / green apple / deli pork from Mykonos
Naxos graviera / sunflower seed / black raisin / citrus dressing.
SPINACH 11.00
baby spinach / dry and spring onions / fresh herbs
broken pastry filo / feta cheese.
MAIN COURSES
SEA FOOD “ORZO” 19.00
saffron / fish broth / fresh herbs.
TUNA FILLET 26.50
smoked from our chef / seasonal greens / beetroot salad / walnut.
FRESH FISH FILLET 23.00
heritage zucchini / caper’s olive – lemon sauce.
BEEF CHEEKS 18.50
traditional pasta / flakes ladotiri cheese from Mytilini island / red sweet wine sauce.
CHICKEN 15.00
leg fillet / carrot textures / peppercorn sauce.
PORK GRECO NEGRO – FIGHONEY 17.50
parsnip purée / dried figs / walnut / orange flavour.
PULLED LAMB 22.00
vine leaf / lemon –olive oil “foam”/bulgur cooked with Greek traditional / “gemista” flavour.
BLACK ANGUS TAGLIATA 27.50
baby potatoes / herb’s oil.
DESSERTS
GREEK TRADITIONAL “GIANNIOTIKO” 8.50
white chocolate crèmeux / semolina cake “revani” / buffalo kaimaki ice cream / rose patel handmade marmelade.
CHOCOLATE CREMEUX 9.50
fejentini cookie / salted caramel mousse.
CHOCOLATE BRAWNIES VEGAN 9.00
handmade forest fruit’s sauce.