Chef Theodore Afentakis and his team suggest Bread Bread Rustic sourdough bread and bread sticks 2.50 Olives Kalamata Oliνes and extra νirgin οliνe οil 3.00
Soups Mediterranean fish soup fresh sea grouper and vegetables 19.00 Velouté soup of celery root hazelnut, rustic sourdough bread, and chives 18.00
Salads Chicken with cabbage leaves, coriander, fresh onion, roasted sesame, crispy pies, sauce of honey and tahini 22.00 King Crab avocado, mango and passion fruit vinaigrette 48.00 Sea food shrimps*, smoked salmon, avocado, fennel, carrot and citrus vinaigrette sauce 28.00 Greek Salad cherry tomatoes, cucumber, feta cheese, pepper, onion, caper, kalamon olives, mini carob rusks and extra virgin olive oil 19.00 Green mixed salad mixed vegetables, red cabbage , pomegranate, walnut, pear, radish, white balsamic vinaigrette sauce 19.00
Cold Appetizers Ceviche sea bass avocado, coriander, lime, chili and tobiko 29.00 Salmon balic radish, salmon caviar , sauce of honey and dill 28.00 Beef tartare Black Angus truffle, mustard, egg, cucumber and fresh onion 28.00 Carpaccio sea grouper fish roe cream of fish eggs, chili and finger lime 32.00
Warm Appetizers Grilled Shrimps* baby Jem, sauce of butter ponzu, chili 28.00 Lobster thermidor spinach, potato, saffron, lobster hollandaise and estragon - tarragon 62.00 Mushrooms and asparagus shitake, green asparagus and fresh truffle 22.00 Eggplant rolls prosciutto from Evritania, goat cheese, pepper sauce and basil 19.00 Octopus* fava cream, kritamo, cherry tomatoes and parsley olive oil 24.00
Pasta & Risotto Lobster orzo fresh tomato, basil and thyme 62.00 Mushroom risotto shitake, parmesan and fresh truffle 28.00 Linguini with shrimps* fennel, zucchini and saffron 36.00 Tagliatelle with veal on sauce of white wine, cherry tomatoes and pecorino cheese 32.00 Black orzo of sea food sea grouper, salmon, scallop*, shrimp sauce and confit of cherry tomatoes 34.00 Pumpkin risotto (vegan) Brussels sprouts, walnut, sage 26.00
Fish & Seafood Sea grouper parsnip puree, vegetables flavored with butter and lemon sauce 54.00 Sea bass fillet risotto with fennel, and zucchini spaghetti 34.00 Sea drum chard, spinach, myronia, leek, and beurre blanc 52.00 Sole with steamed vegetables and aromatic olive oil 54.00
Meat Black Angus veal fillet with béarnaise and Porto wine sauce 52.00 Rib eye Black Angus on butter miso sauce 56.00 Chateaubriand Black Angus with béarnaise and Porto wine sauce 114.00 Black Angus beef burger mushrooms, country potatoes and Metsovone cheese 30.00 Chicken BIO sweet potato, broccolini, and pepper 32.00 * Side dish * French fries 7.00 French fries with truffle and parmesan 9.00 potato puree 8.00 Grilled asparagus 9.00 Sweet potato puree 9.00
Traditional Greek Feta cheese wrapped on pastry phyllo served with traditional dessert from Kalamon olives 15.00 Stuffed cabbage leaves veal mincemeat, egg-lemon sauce with dill 21.00 Braised veal with celeriac cream, fricassee mushrooms, leek chips 34.00 Free range lamb bone cooked in the pot (for 2 persons) with baby potatoes, peppers from Florina and mushrooms 78.00 Traditional moussaka on clay pot fresh tomato and béchamel of goat cheese 21.00
