FRESHLY BAKED GOODS BY PALLAS PHILOCALLY      

freshly baked Dinkel bread with sunflower & pumpkin seeds, 16 hour aged hard barley bread, breadsticks made with stone mill barley flour, served with extra virgin , Cretan olive oil, flaky salt and oregano             

 

SALADS
Mixed leaf salad with grilled chicken breast, fresh seasonal vegetables, aged graviera cheese, carob rusk croutons, citrus dressing

 

Prosciutto and mango salad, mixed salad leaves, radicchio, parmesan flakes, roasted almonds and orange dressing          

 

Caprese salad, with baby rocket, mozzarella, organic cherry tomatoes, sea salt, extra virgin olive oil and basil pesto          

 

Cretan salad with organic cherry tomatoes, Cretan cucumber, kritamon, carob rusks, goats’ cheese, avocado and purslane, extra virgin olive oil

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APPETIZERS
Taramas with black olives

 

Humus, tahini and chickpeas

 

Tomato & strawberry cold soup, carob rusk, Cretan cucumber, mint and feta

 

Octopus with balsamic & honey vinegar and black lentil salad

 

Spicy beef tartare with spiced marinade, capers, onion, parsley and crispy bread

 

Millefeuille with crispy puff, prawns, button mushrooms and white truffle oil

 

Goats’ cheese wrapped in prosciutto from Evritania, oven baked, caramelized spicy cherry tomatoes, sourdough bread bruschetta with tender rocket leaves

 

Grilled aubergine, caramelized onions, walnut pesto, tahini sauce, cherry vinaigrette

 

Marinated prawns, on a carob bruschetta with tarama and caper leaves

 

Calamari, pan cooked seasonal greens, olives, prawn bisque

 

Cured meats & cheeses, graviera with chilli flakes, manouri, dried anthotyros, galeni cream cheese, Parmesan, Jamon Iberico Kermes, Thasos air dried salami, chicken and sun dried tomato salami, spicy salami with black pepper, walnuts, breadsticks and tomato marmalade

 

RISOTO & PASTA
Spaghetti Carbonara with egg yolk, Guanciale, black pepper, Parmesan

 

Tagliatelle with prawns, asparagus, salted cured black olives, chilli and mussel emulsion

 

Langoustine with wild rice, beef fillet and prawn bisque

 

Mushroom risotto, with fresh wild mushrooms and pickled shimeji mushrooms, fresh truffle

 

Mafaldine with chicken, pistachio pesto and asparagus

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MAIN DISHES
Lemon & thyme baked chicken with strained yogurt sauce and thyme flavoured olive oil

 

Kermes organic Iberian pork chop marinated with ginger juice and kimchi sauce, with sweet potato purée and cherry tomatoes

 

Beef fillet Black Angus USA, with potatoes cooked in coffee butter, sweetcorn purée and grape molasses jus

 

Salmon pave with aromatic tabouleh salad with bulgur wheat, tomato, olive oil & lemon dressing

 

Fresh cod fillet, with boiled vegetable salad, asparagus and celery root purée, olive oil & lemon dressing

 

Slow cooked lamb shank, with aubergine purée

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STEAK MENU

Flat iron steak Black Angus Aberdeen Australia  450 gr

 

Hanging tender Black Angus USA 240 gr

 

Rib eye  Angus  La Finca Uruguay 350 gr

 

SIDE DISHES

Τrippled cooked thick cut fries with flaky salt from Elafonisi served with feta and fresh herb mousse

 

Potato mash with black truffle and smoked parmesan

 

Baby vegetables with yuzu dressing

 

SIDE SAUCES 

Green peppercorn sauce/Chimichurri sauce/Garlic emulsion/Roquefort sauce