Chef Theodore Afentakis and his team suggest Bread Bread Rustic sourdough bread and bread sticks 3.00 Olives Kalamata oliνes and extra virgin olive oil 3.00
Soups Fish soup fresh sea grouper and vegetable 22.00 Carrot velouté soup (vegan) tomato, white and orange carrot, ginger and almond 19.00
Salads Chicken chinese and red cabbage, radicchio, coriander, fresh onion, roasted sesame,crispy pies, sesame-soya sauce 23.00 Greek cherry tomatoes, cucumber, feta cheese P.D.O., pepper, onion, caper, Kalamon olives, rusks of carob, oregano and extra virgin olive oil 19.00 Green baby lettuce, asparagus, vinaigrette of lemon and basil olive oil 22.00 King crab king crab*, mango, baby lettuce, lime and citrus vinaigrette sauce 60.00
Cold Appetizers Oysters fine de Claire sauce mignonette and lime 32.00 Fish roe cream of white fish roe with smoked eel, caper, fish eggs and crispy crostini 26.00 Sea bass ceviche mango, guacamole, radish, orange, lime, chili, tobiko and rice cracker 32.00 Burrata beet root, orange, seed and basil 24.00 Beef carpaccio tuna cream from Alonissos, caper, rocket and onion 32.00
Warm Appetizers Mushrooms and asparagus baby shitake, green asparagus and truffle sauce 26.00 Eggplant goat cheese mousse and tomato tartar 18.00 Scallops butter sauce, parsnip chips, salicorn, and brik 29.00 Octopus* fava cream, kritamo, eschalot, and parsley olive oil 28.00 Zucchini & zucchini flowers on crispy crust stuffed with amberjack and fish eggs fish roe 25.00 Feta cheese wrapped in pastry phyllo served with traditional dessert from Kalamon olives and sesame 17.00 Stuffed vine leaves veal minced-meat, egg-lemon sauce and dill lemon olive oil 24.00
Pasta & Risotto Linguini with shrimps* fresh tomato, fennel, ouzo, saffrοn 39.00 Mushroom risotto Parmesan and fresh truffle 34.00 Fresh lobster spaghetti (per 2 persons) - per kilo - fresh tomato, basil and fresh thyme 158.00 Black orzo of sea food sea grouper, salmon, scallop, shrimp sauce and confit of cherry tomatoes 38.00 Spaghetti with shells clams, sea urchin, lime and chili 39.00 Tagliatelle with veal ragout tomato, basil and gruyere from Naxos P.D.O. 34.00
Fish & Seafood Sea grouper celeriac cream, asparagus and lemon sauce 59.00 Sea bass risotto with fennel, turmeric, zucchini and dill sauce 36.00 Sole with steamed vegetables and aromatic lemon olive oil 64.00 Cod cream of potato and garlic, beetroot, and tamarisk 44.00 Lobster - per kilo - aromatic butter, and steamed vegetables 158.00
PREMIUM CUTS OF BEEF Black Angus veal fillet with Bearnaise sauce 68.00 Rib eye Black Angus with butter miso 68.00 Chateaubriand Black Angus (for 2 persons) Bearnaise and Porto sauce 134.00 Tomahawk Black Angus 1200 gr (for 2 persons) with chimichurri sauce 138.00 * SideS* French fries potatoes 7.00 French fries with truffle and parmesan 9.00 Potato puree 8.00 Grilled Asparagus 9.00 Steamed vegetables 8.00 Baby glazed potatoes 9.00
GREEK FLAVORS Traditional Moussaka with fresh tomato and béchamel 22.00 Lamb French cut eggplant, potato bar, and sauce from its broth 38.00 Veal in wine sauce shallots, baby shitake and potato puree 39.00 Black Angus beef burger double cooked potatoes, king oyster mushrooms and mustard sauce 34.00 Free range lamb bone cooked in the pot (per 2 persons) baby potatoes, peppers from Florina and mushrooms 78.00 Bio chicken fillet sweet potato cream, mini broccoli and seed sauce 29.00
