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CUISINE
Chicken Salad with oak leaf lettuce
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
Caprese Salad
with baby rocket, buffalo mozzarella, organic tomatoes, sea salt, and basil pesto
Cretan Salad
with carob rusk, salty olives, avocado, sea salt, goat cheese, purslane, organic cherry tomatoes and extra virgin olive oil
Salad with Quinoa
with red, white and black quinoa, organic cherry tomatoes and grilled shrimps
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 bruschetta, served with tender rocket leaves
Mozzarella Di Buffalo
with prosciutto from Evritania, organic cherry tomatoes and basil oil
Steamed Mussels
in saffron sauce
Smoked Salmon
accompanied with boiled vegetables, rock samphire and honey and dill dressing
Grilled Octapus
with black Beluga lentils, olive oil and lemon dressing
Slow cooked Cuttlefish
with pan fried spinach, fennel, fried olives and prawn sauce
Mushroom Risotto
shiitake mushrooms, porcini and slivers of fresh truffle
Crawfish with wild rice
veal fillet and white truffle oil
Orzo Pasta
with slow cooked beef, shiitake mushrooms and goats cheese
Paella
with fresh mussels, prawns*, cuttlefish and fresh vegetables
Cuttlefish ink risotto (risotto al nero)
with fresh cuttlefish
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
Tagliatelle with Shrimps
with fresh and smoked salmon, vegetable sticks and cuttlefish
Lobster Spaghetti
(lobster or Mediterranean slipper lobster)
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 sweet potato puree 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 sauteed mushrooms, veal jus and fresh truffle
Veal Fillet
with crushed pepper sauce and baby potatoes
Salmon Pave
with black Beluga lentils
Fresh Cod Fillet
with boiled vegetable salad, asparagus and celery root puree
Fresh Fish of the Day
(golden groupper, black groupper, common dentex etc, depending on availability) with greens, boiled vegetables and lemon oil sauce
Namelaka Dulcey Tart
crispy butter tart with cream of white caramelised chocolate and mango-passion sauce
Pavlova
meringue, cream flavored with mint and strawberry sorbet
Chocolate cremeux
with vanilla ice cream and salty caramel sauce
Cheesecake with Cretan Flavor
crunchy base of carob rusk, cream with myzithra cheese and yoghurt, jelly apricot and orange
Profiterole
choux with vanilla ice cream, chocolate sauce and crumbed biscuit
Dessert of the day