Appetisers & Light dishes
Steamed fresh mussels
with white wine, fresh tomato, coriander and ginger.
Prawn Saganaki on brioch,
flavoured with mastika liqueur, in a bisque sauce and Corfiot feta
with caper leaves and fennel, drizzled with orange vinaigrette.
with fennel, capers, aged Graviera cheese with truffle pieces, baby rocket
leaves and a mustard & apple vinegar vinaigrette.
Steamed local greens
topped with a poached egg, with pine nuts and black truffle οil.
Homemade spinach pie
with quinoa and feta mousse
Meatballs in a herb crust
with mint, ouzo, cinnamon and a yoghurt sauce.
Grilled octopus with fava
caper chutney and tomato pesto.
with cucumber, green pepper, spring onion, tomato, black olives, feta, fresh local oregano, and an olive oil based vinaigrette.
with baby leaves, marinated feta cheese and vinaigrette of black sesame seeds.
Fresh mix salad
with sheeps cheese, quinoa, granola with cranberries, digestive biscuit sand
and citrus fruit vinaigrette.
Marinated fresh salmon fillet
carrot, fennel, avocado, orange and a citrus dressing.
Fish & Seafood
with prawns, mussels and clams in a bisque sauce.
with vermouth sauce, zucchini puree, cucumber carpaccio marinated with mint.
Black tiger prawns
with linguini in a homemade tomato bisque.
Tuna Fillet pan fried
with a panco crust and couscous with capers.
with carrot puree and mushroom sauce, with baby oven potatoes.
with potato risotto and chips made from seasonal greens.
in a honey sauce flavored with fresh thyme and seasonal vegetables.
slow cooked in the oven with tomato sauce, local herbs, vegetables and carrot
with cherry tomatoes, fennel, rocket leaves and spaghetti vegetables.
with three grains and a variety of five mushrooms, with aged graviera cheese
Chicken Fillet pieces
fmarinated in yoghurt with mayonnaise and French fries.
Linguini with butter
Linguini with tomato sauce
made with roughly chopped nuts, scented with ground clove and cinnamon, wrapped into buttered crispy kataifi dough.
with crumbled cinnamon biscuit and red fruit sauce.
Chocolate bar with biscuit in chocolate soup
with honeycomb, raspberries, and butterscotch with
vanilla ice-cream flavoured with sage.
with a syrup of orange and kumquat.
scented with the aromas and blends of cinnamon and