Our pastry chef Manolis Troulakis
and his team suggest
-
Lemon cremeux
with mousse of white chocolate, lime and yuzu
14.00 -
Chicago Profiterole
choux stuffed with patisserie cream, vanilla Tahiti, monte,roasted almonds, salty caramel, chocolate ice-cream and bitter sauce
15.00 -
Baklava
with pistachio P.D.O. from Aegina, caramelized pastry phyllo and cremeux pistachio P.D.O.
15.00
-
Exotic Pavlova
sorbet mango, passion sauce, vanilla monte of Tahiti and crispy meringue
14.00 -
Chocolate soufflé
with ice cream vanilla Madagascar (time of preparation 15’)
16.00 -
Rice pudding with coconut milk,
vanilla Madagascar and mango (gluten, lactose and sugar free)
12.00
ICE CREAM OR SORBET
-
Ice-cream flavors
- 2 scoops - vanilla Madagascar, chocolate Valrhona,pistachio P.D.O. with caramelized pistachio from Aegina,kaimaki, strawberry
9.50 -
Sorbet flavors
- 2 scoops - lemon flavored with spearmint, strawberry, mango,
10.50 -
Seasonal fresh fruits
12.00
DIJESTIVES (30ml)
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Grappa Sarpa Di Poli
11.00
-
Jacopo Poli Grappa, Sarpa Barrique Oro
12.00
-
Limonchello Galliano
11.00
-
Mastiha Skinos
11.00
-
Vinsanto Santo wines, 12 years, Assyrtiko
11.00
-
Muscat of Limnos, Estate Chatzigeorgiou,Muscat Alexandrias
11.00
-
Jagermeister
11.00
-
Fernet Branca
11.00
-
Amaro Averna
11.00