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Homemade Spinach Pie

with cream of “volaki” cheese and a fresh herb coulis

Beef Fillet Carpaccio

with a mixed peppercorn crust, topped with truffle cheese and rocket sauce

Fresh Mussels

in a traditional spicy tomato sauce (“bourdeto”), served with feta cheese and cuttlefish-ink brioche

Fresh Salmon Fillet - home cured

with a poached egg and cucumber ketchup

"Vitello Tonnato"

cold cut of roast beef with tuna and caper mayonnaise

Tempura Prawns

with black mayonnaise and tarama cream flavoured with fresh ginger

Sauteed Local Greens

with truffle oil, smoked pork and sabayon of eggs with tomato, feta cheese and oregano

Minced Beef Meatballs

with a panco bread crust, served on a cold soup of yoghurt, cucumber and ginger

Homemade Gua bao

steamed buns stuffed with local rooster ragu “pastitsada”

Vegetarian “moussaka”

with aubergine, courgette, mushroom ragout and bechamel sauce

ERIMITIS

mixed salad leaves, smoked pork, “sikomaida” with kumquat, flakes of cheese matured in red wine, caramelised hazelnuts and a honey and thyme flavoured vinaigrette

Greek Salad 2019

baby tomatoes, cucumber, onion, olives, rusk croutons, “skotyri” cheese and tomato gazpacho

“LIKE SPINACH PIE”

spinach, spring onions, dill, sesame seeds, crunchy filo pastry, skotyri cheese and dill flavoured olive oil

Octopus Carpaccio

with green salad leaves and orange vanilla olive oil

Seabass Fillet

oven baked with rich boullabaisse sauce, red quinoa, and saffron-potato foam

Salmon Fillet

with broccoli cream, sauteed broccoli and homemade tomato hollandaise sauce

TUNA FILLET

crusted with sesame and poppy seeds with cuttlefish-ink fava and olive oil, fresh orange & vanilla seed sauce

with an oregano and sun-dried tomato crust, feta cheese panacotta and halva with fresh herbs

Chicken Breast Fillet

with tomato and parsley tabbouleh salad and mustard lemon-oil sauce

Black Iberian Pork Neck Fillet

slow cooked with sweetcorn puree, homemade maple syrup pop corn and carrots in various textures

Braised Lamb Shank

with white onion cream, rosemary flavoured potato terrine, smoked aubergine puree and black garlic and honey jus

Beef Fillet

with a porcini mushroom crust served with potato puree and steamed spinach

Linguine Ratatouille

served on a “volaki “ cheese cream

Handmade Orzo

made with buffalo milk, served with shrimps, cream of broccoli and trikalinos premium grey mullet bottarga

Grilled Octopus

with squid ink risotto and pesto sauce

3 Grains Risotto

with 5 varieties of mushrooms and parmesan cream