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.