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MENU

 

Bread with dips
Tomato jam, fresh butter, green taramas

 

 

 

Cold Appetizers

 

Beef Tartare

with Cretan herbs, mustard, egg and chives

 

Spring Rolls

fresh cold blue crab, avocado, mango, carrot, rocket pesto with sun-dried tomato

 

Sea Bass Carpaccio

fresh sea bass marinated in ginger, lime, chili and olive oil

 

Tataki Tuna

fresh tuna fillets marinated in soya sauce, baked on the outside, white and black sesame seeds, spring onion fibers, cucumber spaghetti and caramelized apple cubes

 

 

 

Warm  Appetizers

 

Feta with crust

feta cheese with a crust of cereals and nuts, fig jam & mint leaves

 

Smoked Eel*

with various fruits marinated in their own juice and flavored with «Bloody Mary», fresh herbs and spices

 

Octopus*

slow-cooked with soya sauce, grilled, spicy mango and avocado mayonnaise, various sprouts and aromatic green oil

 

Scallops

«Beurre blanc» with saffron, salmon bric and seasonal sprouts

 

Mussels Marinier

with garlic, parsley, white wine, chili, lemon and fresh butter

 

Shrimp* Tempura with sweet chili

 

 

 

Soups

 

Gazpacho

with balsamic cream, feta foam, olive oil & fresh pepper

 

Bouillabaisse

veloute with a variety of seafood*, shellfish* & fish of the day

 

 

 

Salads

 

Greek salad cake

with a base of carob dako (rusk), Greek feta cream and sea buckthorn

 

«Spinach pie»

with tender spinach, herbs,

Greek feta cream, layers of crispy fillo and roasted cherry tomatoes

 

«Florentines»

with baby leaves, orange fillets, crispy florentines and citrus sauce

 

 “Migomis” salad

with beef fillets, baby leaves, truffle oil, avocado, sun-dried tomato and mustard ice cream

 

 

 

Pasta - Risotto

 

Risotto Milanese

with shrimps*, saffron, parmesan and fresh butter

 

Risotto with sage pesto

asparagus, beetroot “confit” and grated nuts

 

Linguine with shrimp* «cheviche»

“ceviche”, cooked in shrimp bisque, roasted cherry tomatoes and basil pesto

 

Seafood* Linguine with bisque

roasted cherry tomatoes confit, fresh tomato tartare, basil pesto and fennel root

 

Lobster* pasta with bisque

chili, roasted cherry tomatoes, spring onion and “Dijon” mustard

 

Rigatoni with ragu of beef fillet and chives

 

 

 

Mains

 

BEEF

 

Fillet

heart of beef fillet, roasted asparagus and aromatic mashed potatoes

 

Black Angus Ribeye

roasted wild mushrooms and aromatic baby potatoes

 

*suggested sauces: wine or pepper or chasseur

 

PORK

 

Slow-cooked pancetta

with smoked pepper tapenade, Aegina pistachios and baby potatoes

 

LAMB

 

Rack*

French-cut rack of lamb with its sauce, roasted aubergine, asparagus and baby carrots

 

CHICKEN

 

Slow-cooked chicken fillet

with its skin and cut into tagliata on top of carrot puree, sweet and sour sauce and a small cool salad

 

SEAFOOD

 

Tuna fillet

with stir fry vegetables, teriyaki sauce and spicy avocado mayonnaise

 

Salmon fillet grilled

with asparagus, baby vegetables, roasted cherry tomatoes, lemon cream and basil oil

 

Snapper fillet

in an aromatic salad of vegetables, fruit and flaxseed

 

Sea bass fillet sauteed

with vegetables, lemon cream sauce and avocado mayonnaise

 

Lobster* on the Grill (kilo)

with vegetables and lemon cream

 

Fish of the day (per kilo)

on the grill with vegetables or seasonal salad and baby potatoes

 

 

 

Desserts

 

Lemon tart

with fluffy ganache and coconut sorbet with basil gel and crispy meringues

 

Pistachio Baklava

modern deconstructed, with rose scent and raspberry sorbet

 

Tonka

tonka scented cream airy dark chocolate ganache mango chutney and sesame honey ice cream

 

Snickers with ice cream

milk namelaka with caramel toffee, salty peanuts & chocolate ice cream

 

Coconut semifreddo

with poached pineapple and caramelized banana sauce

 

 

 

Menu composed by
the award-winning Executive Chef George Kyriakopoulos

 

 

 

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Recommended Menus

For Group Only

 

Fish-Seafood

 

Menu 1

 

Greek salad cake

with a base of carob dako (rusk), Greek feta cream and sea buckthorn

 

Mussels Marinier

with garlic, parsley, white wine, chili, lemon and fresh butter

 

Sea bass fillet

sauteed with vegetables, lemon cream sauce and avocado mayonnaise

 

Pistachio Baklava

modern deconstructed, with rose scent and raspberry sorbet

 

 

Menu 2

 

«Spinach pie»

with tender spinach, herbs, Greek feta cream, layers of crispy fillo and roasted cherry tomatoes

 

Shrimp* Tempura with sweet chili

 

Salmon fillet

grilled with asparagus, baby vegetables, roasted cherry tomatoes, lemon cream and basil oil

 

Lemon tart

with fluffy ganache and coconut sorbet with basil gel and crispy meringues

 

 

 

Meat

 

Menu 1

 

«Florentines»

with baby leaves, orange fillets, crispy florentines and citrus sauce

 

Beef Tartare

with Cretan herbs, mustard, egg and chives

 

Chicken Leg “crispy confit”

in a velvety sauce made from lettuce, aromatic mashed potatoes, celery root flakes

 

Snickers with ice cream

milk namelaka with caramel toffee, salty peanuts & chocolate ice cream

 

 

Menu 2

 

“Migomis” salad

with beef fillets, baby leaves, truffle oil, avocado, sun-dried tomato and mustard ice cream

 

Spring Rolls

fresh cold blue crab, avocado, mango, carrot, rocket pesto with sun-dried tomato

 

Fillet

heart of beef fillet, roasted asparagus and aromatic mashed potatoes

 

Tonka

Tonka scented cream

airy dark chocolate ganache

mango chutney and sesame honey ice cream