
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
cheese.
Octopus Carpaccio
with caper leaves and fennel, drizzled with orange vinaigrette.
Beef Carpaccio
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.

Salads
Greek Garden
with cucumber, green pepper, spring onion, tomato, black olives, feta, fresh local oregano, and an olive oil based vinaigrette.
Green salad
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.
Exotic salad
with prawns, avocado, mango, peach cucumber and sweet chilli dressing.
Marinated fresh salmon fillet
carrot, fennel, avocado, orange and a citrus dressing.

Fish & Seafood
Seafood risotto
with prawns, mussels and clams in a bisque sauce.
Seabass fillet
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.

Meat Dishes
Fillet steak
with carrot puree and mushroom sauce, with baby oven potatoes.
Chicken Breast
with potato risotto and chips made from seasonal greens.
Pork tenderloin
in a honey sauce flavored with fresh thyme and seasonal vegetables.
Lamb shank
slow cooked in the oven with tomato sauce, local herbs, vegetables and carrot
puree.

Vegetarian Dishes
Vegan Linguini
with cherry tomatoes, fennel, rocket leaves and spaghetti vegetables.
Mushroom Risotto
with three grains and a variety of five mushrooms, with aged graviera cheese
with truffle.
Kids menu
Chicken Fillet pieces
fmarinated in yoghurt with mayonnaise and French fries.
Linguini Bolognese
Classic Burger
Linguini with butter
Linguini with tomato sauce

Desserts
Kataifi
made with roughly chopped nuts, scented with ground clove and cinnamon, wrapped into buttered crispy kataifi dough.
Cheesecake
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.
Baklava
with a syrup of orange and kumquat.
Walnut pie
scented with the aromas and blends of cinnamon and
grounded clove.