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 4.00
Soups Mediterranean fish soup fresh sea grouper and vegetables 19.00 Pumpkin velouté (vegan) leek chips, basil olive oil and almond cream 18.00
Salads Chicken with cabbage leaves, coriander, fresh onion, roasted sesame, crispy pies, sauce of honey and tahini 22.00 Vanilies Feneou smoked eel, grape pickle, pepper from Florina, and aromatic mayo 24.00 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, avocado, cherry tomatoes, corn, radish, fresh herbs, and vinaigrette sauce of poppy-seed 19.00
Cold Appetizers Ceviche amberjack fish roe cream of fish eggs, grapefruit, anise sprouts, sweet peppers and salmon caviar 29.00 King Crab* spicy mayo, yuzu, avocado, chives and swallow fish eggs 62.00 Veal Black Angus carpaccio rocket salad, parmesan, artichoke and fresh truffle 28.00 Burrata cherry tomatoes, fig, grape sauce and almond 22.00
Warm Appetizers Shrimps* and vegetables tempura with spicy mayo, ponzu 26.00 Squid* fish roe cream, coriander, chili, and fresh onion 24.00 Mushrooms and asparagus shitake, green asparagus, smoked ham from Mani and fresh truffle 22.00 Octopus* fava cream, kritamo, cherry tomatoes and parsley olive oil 24.00 Red mullet sautéed chard with lemon sauce and leek chips 26.00
Pasta & Risotto Spaghetti a la Vongole sea urchin and sauce of shells 36.00 Mushroom risotto shitake, parmesan and fresh truffle 28.00 Lobster spaghetti (for 2 persons) 134.00 / per kilo Tagliatelle with veal on sauce of white wine, cherry tomatoes and pecorino cheese 32.00 Risotto a la polita (vegan) artichokes, pea, carrot, fennel, turmeric and lemon 26.00 Black orzo of sea food sea grouper, salmon, scallop*, shrimp sauce and confit of cherry tomatoes 32.00 Shrimps* orzo with fresh tomato, ouzo, feta and fresh thyme 36.00
Fish & Seafood Sea grouper tamarisk, vegetables, dill olive oil and beurre blank sauce 52.00 Sea bass fillet risotto with fennel, and zucchini spaghetti 32.00 Sea drum grilled zucchini, and fried zucchini flowers 38.00 Sole with steamed vegetables and aromatic olive oil 54.00 Cod fillet on panko crust, beetroots, potato, garlic aioli and citrus mayo sauce 38.00
Meat Black Angus veal fillet with béarnaise and Porto wine sauce 49.00 Rib eye Black Angus on butter miso sauce 54.00 Tomahawk Black Angus butter miso, chili and fresh truffle 135.00 Lamb lamb French cut with eggplant miso, asparagus and chimichurri 38.00 Chateaubriand Black Angus (for 2 persons) with béarnaise and Porto wine sauce 114.00 Black Angus beef burger mushrooms, country potatoes and Metsovone cheese 28.00 Chicken BIO corn cream, baked potato, horse radish mayo and gravy sauce 28.00 * Side dish * French fries 6.00 French fries with truffle and parmesan 9.00 potato puree 7.00 Vegetables tempura 8.50 Grilled asparagus 8.00
Traditional Greek Feta cheese wrapped on pastry phyllo served with traditional dessert from Kalamon olives 15.00 Stuffed wine leaves veal mincemeat, egg-lemon sauce with dill 19.00 Traditional moussaka on clay pot fresh tomato and béchamel of goat cheese 19.00 Free range lamb bone cooked in the pot (for 2 persons) with baby potatoes and baked eggplant 78.00 Braised veal mushrooms, on red sweet wine sauce, glazed mushrooms and shallots 30.00
