APPETIZERS

BEETROOT CARPACCIO 9.00

red beet / yellow beet carpaccio / aioli / carob / hazelnut.

WHITE FISH CEVICHE  14.00

Greek salad brinoise / thyme / lemon pearls.

BRUSCHETTA  9.50

grilled octopus* / fava bean mousse / tomato / fresh herbs.

SAUTE MUSHROOMS  11.00

variety of fresh mushrooms / king oyster / shiitake / truffle pesto / pine cone / carob honey.

JACKED SWEET POTATOES  8.50

Lefkada’s salami / “xinomizithra” cheese from Crete.

CHICKEN ARANCINI  10.00

handmade smoked tomato sauce / black truffle.

SALADS

GREEK SALAD  11.00

pita bread / cherry tomatoes / cucumber rosette / shallot pickle

olive soil / feta mousse.

WHEAT FROM GREVENA  9.00

organic / chestnut / baby rucola / orange fillets

pumpkin seeds / citrus vinegrette.

“SPINACH PIE”  10.00

baby spinach / dry and spring onions / fresh herbs

broken pastry filo / feta cheese.

MAIN COURSES

SEA FOOD “GIOUVETSI”  18.50

saffron / shrimps* / squid* / white vermouth.

FRESH FISH FILLET  20.00

vegetable’s papardelle / asparagus / light lemon sauce.

RISOTTO “GEMISTA”  14.00

                      raisin / pine nut / feta cheese.                       

“BALOTINA” CHICKEN  16.50

cream of Arseniko cheese from Naxos / sun-dried tomato / carrot puree.

BELLY PORK GRECO NEGRO  17.00

slowly cooked for 24 hours / parsnip textures / light petimezi sauce / crispy onion.

PULLED LAMB  20.00

in a pistachio crust / chickpea’s cream / cherry tomoatoes confit.

BEEF STEAK TAGLIATA  24.50

Naxos potatoes double cooked / barbecue “burnt” vegetables.

DESSERTS      

“CHALVAS” SEMOLINA  8.50

crème brulee / poached pear / hazelnut cookie.

CHOCOLATE CREMEUX  9.50

fejentini cookie / salted caramel mousse.