Thodoris Afentakis Executive Chef Bread Bread Rustic sourdough bread and bread sticks 2.00 Olives Kalamata Olίνes and extra νίrgίn οlίνe οίl 4.00
Soups Pumpkin velouté pumpkin seeds, crabapple, yoghurt 18.00 Mediterranean fish soup fresh sea grouper and vegetables 19.00
Salads Chicken salad with cabbage leaves, coriander, fresh onion, roasted sesame, crispy pies, sauce of honey and tahini 19.00 King crab mizuna, avocado, cucumber, tobiko, sauce of sesame and soya 38.00 Salad with swordfish prosciutto baby jem, beans, potato, cherry tomatoes, quail’s egg, caper, and spicy lemon sauce 26.00 Greek Salad cherry tomatoes, cucumber, feta cheese, pepper, onion, caper, kalamon olives, mini carob rusks and extra virgin olive oil 14.50 Green fresh salads mixed vegetables, avocado, cherry tomatoes, corn, radish, fresh herbs, and vinaigrette sauce of poppy-seed 18.00
Cold Appetizers Ceviche amberjack fish roe cream of fish eggs, grapefruit, anise sprouts, sweet peppers and salmon caviar 28.00 Royal crab tartar spicy mayo, yuzu, avocado, chives and swallow fish eggs 43.00 Veal Black Angus carpaccio lemon juice, olives, fresh oregano, quail’s eggs and crunchy brioche 32.00 Swordfish carpaccio tomato, chili, coriander and lemon 26.00
Hot Appetizers Shrimps and vegetables tempura with spicy mayo and ponzu 26.00 Squid with fish roe salad, coriander chili and fresh onion 24.00 Mushrooms and asparagus smoked ham from Mani, talagani cheese and sauce of white wine with fresh truffle 21.00 Octopus with fava cream, kritamo, cherry tomatoes and parsley olive-oil 24.00
Pasta & Risotto Tagliolini with shrimps chips of ham from Lefkada, curry, cherry tomatoes and zucchini 36.00 Mushroom risotto shitake, parmesan and fresh Greek truffle 26.00 Lobster spaghetti 65.00 Tagliatelle with veal on sauce of white wine, cherry tomatoes and cheese San Michali 29.00 Black orzo of sea foods sea grouper, salmon, scallop, shrimp sauce and confit of cherry tomatoes 29.00
Fish & Seafood Sea grouper cichorium spinosum, celery roots, beure blanc, and dill olive oil 48.00 Sea bass fillet risotto of fennel and zucchini spaghetti 32.00 Cod fillet beans, beetroot puree and sauce of black garlic 38.00 Sole meuniere or grilled served with steamed vegetables and hollandaise sauce 52.00
Meat Black Angus veal fillet with béarnaise and Porto wine sauce 49.00 Rib eye Black Angus on butter miso sauce 48.00 Tomahawk Black Angus butter miso, chili, and fresh truffle 135.00 Lamb lamb French cut with eggplant miso, asparagus and chimichurri 36.00 Chateaubriand Black Angus with béarnaise and Porto wine sauce 105.00 Black Angus beef burger mushrooms, country potatoes and Metsovone cheese 28.00 Chicken Bio corn, vegetables, potato chips and pepper sauce 27.00 * Side dish * French fries 4.00 French fries with truffle and parmesan 8.00 potato puree 4.50 Vegetables tempura 7.50 Crispy sweet potato 6.00
Traditional Greek Fish roe salad and craw tails toasted bread and fish eggs 22.00 Feta cheese wrapped on pastry phyllo served with traditional dessert from olives Kalamon and sesame 15.00 Cabbage leaves veal mincemeat, egg-lemon sauce with dill 18.00 Traditional moussaka in clay pot fresh tomato and béchamel of goat cheese 18.00 Lamb Βone with baby potatoes and egg – lemon sauce with dill 28.00 Braised veal on red sweet wine sauce, glazed mushrooms and shallots 27.00 Vegan moussaka mushroom’s bolognese, béchamel of almond milk, and quinoa flour 18.00
