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CUISINE
Oak leaf lettuce chicken Salad
iceberg, cherry tomatoes, Parmesan cheese shavings, croutons, and Caesar dressing
Rochet-Spinach Salad
with smoked pork, raisin, walnuts, goat cheese and balsamic vinegar dressing with honey and thyme
Seasonal Salad
White and red cabbage, grated carrot, goats cheese, roasted cashews, local gra- viera cheese shavings with an olive oil, Dijon mustard, honey and bacon dressing
Beetroot Salad
boiled beetroot, reduced balsamic vinegar, fresh cauliflower, manouri cheese and walnuts
Caprese Salad
with baby rocket, buffalo mozarella, organic tomatoes, sea salt and basil pesto
Cold guts & cheese platter
with graviera cheese, graviera cheese with thyme, dry soft cheese, smoked cheese, manouri cheese, salami, local 95-105 days aged beef salami, local 120 days aged goat salami and prosciutto from Evritania
Whole grain bruschetta
with smoked Metsovo cheese, prosciutto from Evritania, President goat cheese and homemade 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 from Evritania
oven baked with caramelized spicy cherry tomatoes and multigrain bruschetti, served with tender rocket leaves
Mozzarella Di Buffalo
with prosciutto from Evritania, organic cherry tomatoes and basil oil
Steamed Mussels
in saffron sauce
Fresh mushroom purée
with steamed vegetables and parsley infused olive oil
Grilled Octapus
with black Beluga lentils, olive oil and lemon dressing
Soup of the day
Mushroom Risotto
shiitake mushrooms, porcini and slivers of fresh truffle
Crawfish with wild rice
veal fillet and prawn bisque
Orzo Pasta
with slow cooked beef, shiitake mushrooms and goats cheese
Handmade Ravioli
stuffed with beef ragù and fresh steamed vegetables
Risotto Millanese
cooked in vegetable stock and saffran
Chicken Tagliatelle
with rocket pesto, extra virgin olive oil and mushrooms
“Skioufihto” with beef fillet
with fresh vegetables and shiitake mushrooms
Smoked Salmon Penne
flavored with vodka, orange juice and avocado
Prawn Linguine
with vegetable sticks, prawn bisque and parsley
Grilled Chicken fillet
with fresh green salad and lemon oil
Greek Black Pork
marinated with ginger juice and kimchi sauce, with sweet potato purée and cherry tomatoes
T-Bone Steak 500gr plus
with baby potatoes and fresh green salad
Rib Eye Black Angus 250gr
grilled, sided by baby potatoes and fresh green salad
Sauteed Scallops
with leeks, smoked pork belly and sweet potatoes puree
Veal Fillet
with baby potatoes, sautéed mushrooms, smoked pork belly and grilled asparagus
Bouillabaise Saffran
fish soup with fresh mussels, prawn and fresh cod fillets
Salmon Pave
with black Beluga lentils
Fresh Cod Fillet
with boiled vegetable salad, asparagus and celery root puree
Fresh Monkfish fillet
poached in fish stock and curry with pan-fried greens and lemon marmelade
Apple pie Millefeuille
pressed puff pastry, apple pie flavored cream, cinnamon crumble and toffee caramel
Chocolate pudding
covered with milk chocolate and hazelnuts, chocolate crumble and milk chocolate velvet cream
Ekmek
éclair with caramelised brioche, creme patisserie, mastic of Chios flavored chantilly and white chocolate with pistachio
Namelaka Dulcey tart
crispy butter tart with cream of white caramelised chocolate and mango-passion sauce
Chocolate Cremeux
with vanilla ice cream and salty caramel sauce
Dessert of the day