APPETIZERS
VEGETABLES “BARS”
with tomato chutney and fresh herb sauce.
NAXOS POTATOES
triple cooked with Monemvasia goat cheese cream, smoked paprika and sea salt.
FETA CHEESE CROQUETTES
with homemade beetroot cream and coriander pesto.
BEEF CARPACCIO
with arugula,black truffle oil,old aged gruyere from Syros Island and cherry tomatoes confit.
FRESH SALMON
smoked by our chef, with spicy mayo and black “tarama” fishraw egg of sweet potatoes.
RED SEA BREAM TIRADITO
with red grapefruit coulis.
SALADS
GREEK SALAD
with cherry tomatoes, cucumber, spring onion, grilled pita bread,
feta cheese mousse, handmade olive paste and aromatic olive oil.
ARUGULA
with baby arugula, cherry tomatoes, quinoa, green appleGreek mutton prosciutto,
aromatic katiki from Domokos and citrus dressing.
TUNA
with iceberg, bok choy, fresh tuna, fennel, radish,
carrot flakes, black sesame and fresh herb vinaigrette.
PASTA – MAIN COURSES
“GOGES”
handmade Peloponnese pasta with Florini pepper, spring onion,broccoli, orange fillet
and “geremezi” cheese from Epirus.
ORZO
with beef tail, leek and fresh thyme.
CHICKEN FILLET
grilled with lime, ginger, honey and aromatic bulgur.
BEEF CHEEKS
with gooseberry sauce and yogurt with tahini, honey and lemon.
BEEF STEAK TAGLIATA
with baby potatoes, roasted tomatoes, grilled corn and oximelo vinaigrette.
PULLED LAMB
braise with smoked eggplant puree and black bay sauce with mastic and cedar.
FRESH FISH GRILLED
fillet with coconut milk, lemongrass and fennel salad.
DESSERTS
“GALAKTOBOUREKO”
with syrup, honey and lemon. (10′ baking)
CHOCOLATE TART
with bitter chocolate and chilli, milk chocolate and espresso,
on fegientin base and greek coffee caramel with mocha ice cream.