Chef Theodore Afentakis and his team suggest Bread Bread Variety of rustic sourdough bread and breadsticks with olives and extra virgin olive oil /per person 5.00
Soups Fish soup with sea grouper and vegetables 24.00 Asparagus velouté soup with broccoli, lemongrass, and mint flavor 22.00
Salads Greek salad with cherry tomatoes, tomato, cucumber, feta cheese P.D.O., pepper, onion, caper, Kalamon olives, mini carob rusks, oregano and extra virgin olive oil 19.00 Green Salad baby Jem, avocado, asparagus, white balsamic and ginger vinaigrette 22.00 Lobster’s* baby lettuce, avocado, celery, orange, chives, lime sauce 52.00 Chicken chinese and red cabbage, radicchio, coriander, fresh onion, roasted sesame, crispy pies, sesame-soya sauce 24.00 Burrata relish made with cherry tomatoes, grapes, cucumber, and basil 22.00
Cold Appetizers King crab* tartare spicy mayo, tobiko, chives, dashi broth, yuzu 44.00 Shrimp carpaccio red Valley shrimp, lime, chili, orange, lemon pearls 38.00 Taramas white taramas sauce, bottarga, toasted bread 16.00 Tuna ceviche mango, avocado, cherry tomatoes, radish, mandarin orange, coriander, lime, chili, tobiko 28.00 Blinis with Oscietra caviar cream fraiche and lime 108.00
Warm Appetizers Homemade ravioli homemade ravioli with king crab*, brick and butter sauce 32.00 Morels & Asparagus morels stuffed with graviera cheese cream, white asparagus,wild mushroom broth, cashews praline 34.00 Octopus eggplant caponata, cherry tomatoes, fresh oregano 28.00 Squid in a crispy crust with gremolata, lemon, bottarga 26.00 Artichoke carrot and peas’ cream, rocket pesto, and aged graviera cheese 26.00
Pasta & Risotto Orecchiette with Oscietra caviar and sea grouper lime and butter sauce 52.00 Linguine with shrimp* fresh tomato, ouzo, saffron 39.00 Lobster* pasta fresh tomato, basil, fresh thyme 72.00 Black orzo of seafood crawfish, shrimp sauce and confit of cherry tomatoes 42.00 Tagliatelle ‘Pasticcio’ chopped veal fillet, tomato, parmesan, béchamel foam 34.00 Asparagus risotto sun-dried tomato, rocket pesto, lemon 34.00
Fish Sea grouper fillet spiny chicory, asparagus, lemon sauce 62.00 Sea bass fillet fennel risotto, turmeric, zucchini 38.00 Sole fillet steamed vegetables, lemon sauce 52.00 Sea bream - 600gr - Butterfly-cut sea bream, Bianco sauce, capers, confit fennel and baby potatoes 54.00
MEAT AND POULTRY Black Angus beef fillet with Porto sauce 72.00 Lamb chops with vegetable mille-feuille, goat cheese and Aegina pistachio crumble, chimichurri sauce 42.00 Rib eye Black Angus with bearnaise sauce 68.00 Striploin Black Angus with sauce of green pepper 58.00 Black Angus beef burger double-cooked potatoes, king oyster mushrooms, mustard sauce 34.00 Chicken free-range chicken fillet, homemade ‘hilopites’, Naxos PDO graviera cheese 32.00 Chateaubriand Black Angus -per 2 persons- with Porto and bearnaise sauce 148.00 Tomahawk Black Angus with butter miso sauce 164.00 * SideS* French fries 8.00 French fries with truffle and parmesan 9.00 Potato puree 8.00 Grilled Asparagus 9.00 Steamed vegetables 9.00 Baby glazed potatoes 9.00
GREEK SPECIALTIES Feta cheese wrapped in phyllo pastry 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 Traditional moussaka traditional moussaka with fresh tomato and béchamel 24.00 Veal in wine shallots, baby shitake, potato puree 39.00 Free-range lamb cooked in the pot with baby potatoes, peppers from Florina and mushrooms - per 2 persons 82.00
