Chef Theodore Afentakis and his team suggest Bread Bread Variety of Rustic sourdough bread and bread sticks 3.00 Olives Kalamata olives P.D.O. and extra virgin olive oil 3.00
Salads Chicken chinese and red cabbage leaves, coriander, fresh onion, roasted sesame, crispy pies, sauce of tahini and honey 22.00 King Crab avocado, mango, passion fruit vinaigrette 48.00 Seafood shrimps*, smoked salmon, avocado, fennel, citrus vinaigrette sauce 28.00 Greek Salad cherry tomatoes, cucumber, feta cheese P.D.O., pepper, onion, caper, kalamon olives P.D.O.,mini carob rusks, oregano, extra virgin olive oil 19.00 Green mixed salad tender salads, red cabbage, carrot, zucchini, cherry tomatoes, corn, radish, spearmint vinaigrette sauce 19.00
Cold Appetizers Ceviche sea bass mango, avocado, radish, orange, lime, chili, tobiko, rice crackers 31.00 Oysters fine de claire sea urchin, cucumber, onion, coriander 28.00 Burrata cherry tomatoes, Evrytania prosciutto, melon flavored with Vinsanto, rocket, basil 28.00 Carpaccio scallops smoked eel, chili, finger lime, licorice sprouts 32.00 Balic salmon radish, brick, sauce of honey and dill 28.00
Warm Appetizers Mushrooms and asparagus shitake, green asparagus, fresh truffle 22.00 Octopus* fava cream, kritamo, cherry tomatoes, parsley oil 24.00 Eggplant rolls with Evrytania prosciutto, goat cheese, pepper sauce and basil 19.00 Shrimp* ouzo sauce, avocado, tomato, chives, basil 32.00 Squid* fish roe salad, coriander, chili, onion, celery 28.00
Pasta & Risotto Mushroom risotto shitake, parmesan, fresh truffle 28.00 Lobster pasta fresh tomato, basil, fresh thyme 144.00 / kilo Tagliatelle with veal ragout tomato, basil, Naxos gruyere P.D.O. 32.00 Spaghetti with shells sea urchin, lime, chili, parsley 36.00 Black orzo of seafood sea grouper, salmon, scallop, shrimp broth and confit of cherry tomatoes 34.00 Linguini with shrimps* fennel, zucchini, saffron 38.00
Fish & Seafood Sea grouper steamed vegetables and lemon sauce 56.00 Sea bass fillet risotto with fennel and zucchini spaghetti 34.00 Sea bream tamarisk, celeriac cream, and beurre blanc sauce 54.00 Sole with steamed vegetables and aromatic olive oil 56.00 Cod fish in a crust, warm potato salad, olives, tomato, capers, and fresh herbs 42.00 Grilled lobster flavored with butter 144.00 /kilo
Meat Black Angus veal fillet with béarnaise sauce 58.00 Rib eye Black Angus with butter miso sauce 59.00 Chateaubriand Black Angus with béarnaise and Porto wine sauce 122.00 Black Angus beef burger mushrooms, smashed potatoes, Metsovone cheese P.D.O. 30.00 Chicken Bio potato bar, broccolini, sauce from its broth 32.00 Rack of lamb eggplant caponata, potato fondant, sauce Verde 42.00 Porterhouse Black Angus (1200gr) chili peppers, fresh truffle, chimichurri 134.00 * Side dish * French fries 7.00 French fries with truffle and parmesan 9.00 potato puree 8.00 Grilled asparagus 9.00 Steamed vegetables 8.00
Greek Traditional Feta cheese P.D.O. wrapped on pastry phyllo served with traditional dessert from Kalamon olives P.D.O. and sesame 16.00 Stuffed cabbage leaves veal mincemeat, egg-lemon sauce with dill 21.00 Traditional moussaka on clay pot fresh tomato and béchamel of goat cheese 21.00 Free range lamb bone cooked in the pot (for 2 persons) with baby potatoes, peppers from Florina and mushrooms 78.00 Veal traditional pasta ‘chylopites’, tomato, fresh thyme, xinomyzithra P.D.O., and pesto herbs 36.00