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MAIN MENU

 

Welcome

 

Galotyri cheese with almond butter, rock samphire, lemon and sea salt.

 

 

Soups

 

Tahini cold soup with almond yoghurt flavored with mint and blue fin crab.

 

Bourgetto sea food soup with dry bottarga and sarlicon.

 

 

Cold Appetizers

 

White fish roe with lemon confit, caviar, “eftazumo’’ filo from chickpea bread and pasteli.

 

Tyrian purple with lamb liver pate, Aegina pistachio and mirabelle plum chutney.

 

Grouper lacerda with unripe grape juice, sun-dried tomato, crispy okra and roe.

 

Lamb Prosciutto aged for 4 months, smoked eggplant, fig molasses and “kiofteri”.

 

 

Hot Appetizers

 

Graviera cheese Croquette with shrimp on yellow tomatoes chutney with loukoumi Masticha.

 

Cretan carob pie with greens and fennel on the grill with herbs creme.

 

Steamed Date shells with mustard and white wine, dried peach and wild chives.

 

Calamari tagliatelle with Aegina pistachio pesto in veal broth and goat cheese.

 

Grilled Cuttlefish with its ink, on with Cretan herbs and smoked auberge.

 

Open meat pie and goat Tyrozouli with mint and spring onion.

 

 

Salads

 

“My Greek salad” with cherry tomatoes, cappers, olive, barley rusk, eggplant and goat cheese.

 

Kale with “Stamnagathi”, beetroot, muscari roots, olives, samphire on wheat and herbs.

 

Monastery legumes salad with mung beans roots on leaves mustard and spice almonds.

 

Red arugula with watercress, rose “loukoumi”, grapes, spicy almonds and Greek coffee.

 

 

Pasta or risotto main dishes

 

Risotto with mushrooms, spinach, chives and fresh herbs.

 

Conchiglie with flat iron beef braised on Cretan cheese cream and wild chives.

 

Shrimps with spaghetti cooked with fresh tomato and shrimp broth flavored with saffron.

 

Lobster with linguine with sundried tomatoes, herbs in a saffron shrimp broth and butter cream.

 

 

Main fish based dishes

 

Codfish savory with raisins, fried greens and almonds.

 

Scarus fish steamed with chanterelles in traditional vegetable trachana.

 

Seriola dumerilli fish in eggplant, with crispy beans, sun-dried tomato, dark broth from carob extract.

 

Lobster with roasted figs in Jerusalem artichoke cream, Pak choi confit and roe with almond crocan.

 

Fresh fish of the day (whole).

Serve with artichoke tartare, grilled greens and lemon sauce with tahini.

 

 

Main meat based dishes

 

Chicken burger with pepper, chives on a salad of green beans, radish and hazelnut.

 

Lamb Ankle (Agnus Greco) roasted with sea salt and flavored thyme on topinabur puree and gravy sauce.

 

Roasted Piglet (700-800gr) with gravy sauce flavor Greek spices with zucchini and roast potatoes.

 

Beef fillet steak, serve with on tartar creme with fry potatoes and mushroom sauce.

 

Porterhouse Dry-Aged Grecian Prime (750-850gr.)

Serve with on herbs creme with fry potatoes and gravy sauce.

 

Hangings Tender Grecian Prime, serve with garlic butter, eggplant and gravy sauce.

 

 

Desserts

 

Sabayon yogurt with sundry wine in revani pie, peach with roasted apple and apricot sorbet.

 

Montée of anthotyro cheese on a cereal base with trachana, almond, and flambé figs

with lemon basil sorbet.

 

Mandolute cremeux with thyme honey, almonds, Aegina pistachios, chocolate, blueberries

and herbal liqueur sauce.

 

Variety of Greek cheeses with almonds, roasted peach and grape.

 

 

 

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“Greece through my eyes”

My intention is to take you on a journey through the flavors of the culinary map that I fell in love with.

 

Constadina Voulgari Kontesopoulou

Consultant Chef

 

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Children’s menu

 

Penne with fresh tomato and vegetable sauce.

 

Crispy bites of codfish in potato cream.

 

Chicken meatballs in a handmade pie with yogurt cream and cherry tomatoes.

 

 

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No 1 SEA FOOD MENU

 

Welcome

Almond butter with Rock samphire, olive oil and sea salt.

 

Soup

Bourgetto sea food soup with dry bottarga and sarlicon.

 

Appetizer

Grouper lacerda with unripe grape juice, sun-dried tomato, crispy okra and roe.

 

Salad

Kale with “Stamnagathi”, beetroot, muscari roots, olives, samphire on wheat and herbs.

 

Main course

Codfish savory with raisins, fried greens and almonds.

Or

Seriola dumerilli fish in eggplant, with crispy beans, sun-dried tomato, dark broth from carob extract.

 

Dessert

Sabayon yogurt with sundry wine in revani pie, peach with roasted apple and apricot sorbet.

 

 

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No 2 SEA FOOD MENU

 

Welcome

Almond butter with rock samphire, olive oil and sea salt.

 

Soup

Bourgetto sea food soup with dry bottarga and sarlicon.

 

Appetizers

 

Grouper lacerda with unripe grape juice, sun-dried tomato, crispy okra and roe.

 

Graviera cheese Croquette with shrimp on yellow tomatoes chutney with loukoumi Masticha.

 

Cretan carob pie with greens and fennel on the grill with herbs creme.

 

Salad

Kale with “Stamnagathi”, beetroot, muscari roots, olives, samphire on wheat and herbs.

 

Main course

Seriola dumerilli fish in eggplant, with crispy beans, sun-dried tomato, dark broth from carob extract.

Or

Lobster with roasted figs in Jerusalem artichoke cream, Pak choi confit and roe with almond crocan.

 

Dessert

Sabayon yogurt with sundry wine in revani pie, peach with roasted apple and apricot sorbet.

 

 

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No 3 MEAT MENU

 

Welcome

Galotyri cheese with almond butter, rock samphire, lemon, and sea salt.

 

Appetizers

 

Lamb Prosciutto aged for 4 months, smoked eggplant, fig molasses and “kiofteri”.

 

Cretan carob pie with greens and fennel on the grill with herbs creme.

 

Salad

Red arugula with watercress, rose “loukoumi”, grapes, spicy almonds and Greek coffee.

 

Main course

Conchiglie with flat iron beef braised on Cretan cheese cream and wild chives.

Or

Lamb Ankle (Agnus Greco) roasted with sea salt and flavored thyme on topinabur puree and gravy sauce.

 

Dessert

Montée of anthotyro cheese on a cereal base with trachana, almond, and flambé figs

with lemon basil sorbet.

 

 

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No 4 MEAT MENU

 

Welcome

Galotyri cheese with almond butter, rock samphire, lemon, and sea salt.

 

Appetizers

 

Lamb Prosciutto aged for 4 months, smoked eggplant, fig molasses and “kiofteri”.

 

Cretan carob pie with greens and fennel on the grill with herbs creme.

 

Salad

Red arugula with watercress, rose “loukoumi”, grapes, spicy almonds and Greek coffee.

 

Main course

Lamb Ankle (Agnus Greco) roasted with sea salt and flavored thyme on topinabur puree and gravy sauce.

Or

Beef fillet steak Grecian Prime, serve with on tartar creme with fry potatoes and mushroom sauce.

 

Dessert

Montée of anthotyro cheese on a cereal base with trachana, almond, and flambé figs with lemon basil sorbet.

 

 

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No 5 VEGAN MENU

 

Welcome

Almond butter with rock samphire, olive oil and sea salt.

 

Soup

Tahini cold soup with almond yoghurt flavored with mint.

 

Appetizer

Cretan carob pie with greens and fennel on the grill with herbs.

 

Salad

Monastery legumes salad with mung beans roots on leaves mustard and spice almonds.

 

Main course

Risotto with mushrooms, spinach, chives and Cretan herbs.

 

Dessert

Peach with roasted apple and apricot sorbet.

 

 

 

Curated by

Constadina Voulgari Kontesopoulou

Consultant Chef