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
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
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
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
LUNCH MENU
Pallas Chania
Pallas Chania