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CUISINE
Chicken Salad with oak leaf lettuce
iceberg, cherry tomatoes, Parmesan cheese shavings, croutons, and Caesar dressing
Salad Rochet-Spinach
with smoked pork, bio tomatoes, raisin, walnuts, goat cheese and balsamic vinegar dressing with honey and thyme
Caprese Salad
with baby rocket, buffalo mozzarella 250gr, bio tomatoes and basil pesto
Mixed Salad
with bacon vinaigrette, President goats’ cheese, dried figs, cashews, and bio cherry tomatoes
Salad with Quinoa
with red, white and black quinoa, bio cherry tomatoes and grilled shrimps
Cold guts & cheese platter
with graviera cheese, graviera with thyme, dry soft cheese, smoked cheese, manouri cheese, salami, local beef salami 95-105 days of maturation, local goat salami 120 days of maturation and prosciutto
Whole grain bruschetta
with smoked cheese from Metsovo, prosciutto, President goat’s cheese and handmade tomato jam
Millefeuille with crispy puff
shrimps, button mushrooms and white truffle oil
Beef Carpaccio
with fresh herbs, rocket leaves and aged Greek cheese graviera
Grilled Vegetables Tart
Goat cheese chevre, balsamic (vegetarian)
Goat’s Cheese Wrapped in Prosciutto
oven baked with caramelized spicy cherry tomatoes and multigrain bruschetta, served with tender rocket leaves
Mozzarella Di Buffalo
with prosciutto di Parma, cherry bio tomatoes and basil oil
King Crab
with fresh vegetables marinated in lime and mayo, accompanied with cauliflower mousse and rocket
Smoked Salmon
accompanied with boiled vegetables, rock samphire and honey and dill dressing
Tuna Tartare
marinated in lime juice, with avocado, spring onion, parsley, and rocket leaves, accompanied with sourdough bread and parsley oil
Soup of the day
Sweet Pumpkin (vegetarian)
risotto flavored with sage and parmesan tuille
Risotto with Chorizo Sausage
fresh asparagus, beef and mushrooms
Crawfish with wild rice
veal fillet and white truffle oil
Orzo Pasta
with slow cooked beef, shiitake mushrooms and goats’ cheese
Orzo Pasta with Shrimps
red peppers, onion, Safran, finocchio and fish broth
Whole grain Spaghetti
With fresh vegetables, cherry tomatoes and sour white cheese
“Skioufihto” Pasta with Chicken
with fresh vegetables, red sauce and sour goats’ cheese
“Skioufihto” with beef fillets
with fresh vegetables and shitake mushrooms
Penne with fresh salmon
onion and spring onion, flavored with vodka, ginger and capers
Tagliatelle
with shrimps, fresh and smoked salmon, vegetable sticks and cuttlefish
Handmade Ravioli
staffed with onion confit, with prawns and carry sause
Grilled Chicken fillet
with fresh green salad and lemon oil
Slow Cooked Pork Belly
with polenta, fresh herbs sauce and green pea sprouts
Iverian Pork
marinated with ginger juice and kimchi sauce, with mashed sweet potatoes and cherry potatoes
T-Bone Steak 500gr plus
with steamed vegetables, baby potatoes, and wild black rice
Rib Eye Black Angus 250gr
grilled, sided by baby potatoes and grilled vegetables
Veal Fillet
with bio shitake mushrooms sauce mashed potatoes and cherry tomatoes
Veal Fillet
with crushed pepper sauce and baby potatoes
Salmon Pave
grilled, with multicolored quinoa and soy sauce
Fresh Cod Fillet
with boiled vegetables salad, asparagus and chorizo cream sauce
Crispy Millefille
with lemon cream and sour jerry jam
Double Chocolate Cookies
with salty peanut, chocolate cream, sauce from Madagascar vanilla and lemon ice cream
Lava Cake
with vanilla ice cream and sauce of caramelized white chocolate
Banoffee
with vanilla cream, mashed praline biscuit, caramelized milk and banana ice cream
Cheesecake
with whipped cream served in a cool glass with blueberries, raspberries,all marinated in creme de cassis
White Chocolate Mousse
Digestive biscuit, cream cheese and homemade jam from forest fruits