Chef Theodore Afentakis and his team suggest Bread Bread Rustic sourdough bread and bread sticks 3.00 Olives Kalamata oliνes and aromatic butter 3.00
Soups Fish soup fresh sea grouper and vegetables 22.00 Velouté soup of mushrooms shitake, chestnut, sour apple, thyme 19.00
Salads Greek Salad cherry tomatoes, cucumber, feta cheese P.D.O., pepper, onion, caper,kalamon olives, mini carob rusks and extra virgin olive oil 19.00 Chicken chinese and red cabbage, radicchio, coriander, fresh onion, roasted sesame, crispy pies, sesame-soya sauce 23.00 Green baby lettuce, asparagus, vinaigrette of lemon and basil olive oil 22.00 Lobster’s Ceasar’s lettuce hearts, crispy bacon, celery, parmesan Caesar’s dressing 42.00 Burrata cherry tomatoes, basil olive oil, carob 24.00
Cold Appetizers Ceviche sea bass mango, guacamole, radish, orange, lime, chili, tobiko, rice cracker 32.00 Fish roe cream white fish roe cream with smoked eel, kritamo, botargo,crispy crostini 26.00 Beef carpaccio Alonissos tuna cream, capers, rocket, fresh onion 32.00
Warm Appetizers Crayfish spicy mayonnaise, lime 28.00 Mushrooms and asparagus baby shitake, green asparagus, truffle sauce 24.00 Squid* in a crispy crust, black garlic aioli 26.00 Octopus* fava cream, kritamo, shallots and parsley olive oil 28.00 King crab salicorne, brick, lime sauce 42.00
Pasta & Risotto Mushroom risotto parmesan, fresh truffle 34.00 Lobster pasta fresh tomato, basil, fresh thyme 68.00 Tagliatelle ‘Pasticcio’ chopped veal fillet, tomato, parmesan, béchamel foam 34.00 Spaghetti Botargo chili peppers, lemon, parsley 34.00 Black orzo of sea food sea grouper, salmon, scallop*, shrimp sauce and confit of cherry tomatoes 38.00 Linguini with shrimps* fresh tomato, ouzo and saffron 39.00
Fish & Seafood Sea grouper celery root, asparagus, lemon sauce 61.00 Sea bass fillet baby potatoes, broccolini, white wine sauce 38.00 Sole steamed vegetables and aromatic lemon oil 64.00 Cod poached cod fillet, chard, myrtle, egg and lemon sauce from its broth 44.00
PREMIUM CUTS OF BEEF Black Angus beef fillet with béarnaise sauce 68.00 Rib eye Black Angus with butter miso sauce 68.00 Striploin Black Angus with green pepper sauce 54.00 Chateaubriand Black Angus - per 2 persons - with béarnaise and port sauce 134.00 * SideS* French fries 6.00 French fries with truffle and parmesan 8.00 Potato puree 6.00 Grilled Asparagus 9.00 Steamed vegetables 7.00 Baby glazed potatoes 7.00
GREEK FLAVORS Traditional Moussaka with fresh tomato and béchamel 22.00 Free range lamb bone cooked in the pot - for 2 persons - with baby potatoes, peppers from Florina and mushrooms 78.00 Black Angus beef burger double cooked potatoes, king oyster mushrooms and mustard sauce 34.00 Veal in wine shallots, baby shitake, potato puree 39.00 Free range baby chicken small potatoes, thyme, sauce from its broth 36.00 Stuffed cabbage leaves with veal mincemeat, egg-lemon sauce with dill 24.00 Eggplant eggplant rolls in a crispy crust with goat cheese,sun-dried tomato and basil 19.00 Feta cheese wrapped on pastry phyllo served with traditional dessert from Kalamon olives and sesame 17.00
