STARTERS
- Roasted eggplant and sweet onion tart drizzled with feta salsa verde
- Greek-style mussels with spicy sausage and ouzo
- Thinly sliced herb-encrusted beef with greens, red onion marmalade & wasabi sauce
- Fennel & pear salad with mixed greens, aïoli croutons and parmesan shavings
- Slow roasted cherry tomato & rocket salad with pan-fried haloumi wrapped in vine leaves
- Beetroot, orange and toasted walnut salad with bitter greens & yoghurt dressing
- Pea and mint tameyas with chili spiked yoghurt
- Smoked salmon mousse and honey roasted pear salad
- House made ravioli with gingered beets, soft goat cheese and avgolemono sauce
- Crispy sardine fillets coated with herby breadcrumbs, served with avocado mousse
- Marinated octopus in a nest of kataifi with fig and balsamico
MAINS
- House made gnocchi with plevrotous mushrooms, rocket and walnut sauce
- Perfumed couscous with roasted vegetables, grilled banana and green harissa broth
- Spicy lentil, coriander & coconut soup with chicken dumplings
- Fillet of Lavraki with chickpea, coriander and olive oil sauce, ginger-braised fennel and green rice
- Yoghurt encrusted ragout of rabbit, olive and aubergine
- Grilled beef tenderloin with crispy goats cheese polenta & black olive aioli
- Roast chicken slices marinated in spicy Greek yoghurt served with flat bread & garbanzo bean salad
- Fennel and orange risotto with garlic & chilli prawns
- Whole Tsipura with fresh herbs and preserved lemon, baked en parchment & served with spicy eggplant salad
- Turkish kebabs with pita bread, summer greens and harissa. Drizzled with yoghurt & mint
- Oven baked lamb rolled in vine leaves with fresh herbs and feta, served with fava, caramelized onions & mint sauce
- Slowly braised, honey spiced lamb with apples, prunes & almonds
- Caramelized balsamic calves’ liver with roasted grapes and lentil rice pilaf
- Grilled beef tenderloin with artichoke mash & black olive aïoli
DESSERTS
- Banana pie layered with toffee and freshly whipped cream
- Honey and almond truffles caked with bitter cocoa
- One hell of a pear in orange, cointreau & cinnamon. Served with Greek yoghurt
- White chocolate & amaretto mousse with sour cherries
- Scoops of lemon sorbet with roasted figs & sweet wine
- Dark chocolate mocha soufflé (Preparation time 15 minutes)
- Selection of Greek cheeses garnished with fruit
WINES
- White Wines
- Kerastis Moskefilero
- Vineyards Papargyriou
- Ktima Merkouri Foloi
- Papaioannou Plagies Ailia
- Xerolithia Creta Olympias
- Samaropetra Kyr. Yianni
- Ktima Gerovasiliou
- Santorini Thalassitis
- Karipidis Sauvignon Blanc
- Ktima Gerovasiliou Chardonnay
- Nikos Lazaridi Magic Mountain
- Rosé Wines
- Ktima Tsakanika Syrah Rose
- Panselinos Grenache Rouge
- Texni Alipias Rose
- Red Wines
- Kerastis Agiorgitiko
- Ktima Tsakanika, Syrah
- Antonopoulos Collection
- Lazaridi Cabernet Sauvignon
- I. Xatzis Xinomavro
- Kokkino Veloudo Glinavos
- Kratistos
- Grande Reserve Boutari
- Lazaridi, Merlot Chateau Julia
- By the glass
- Kerastis (white or red)
- House Wine
- White: Kleoni Wine, Red: Nemea Special
- Champagne
- Boheme: Sparkling wine from Greece
- Veuve Clicquot Ponsardin
COCKTAILS
- Vodka Martini
- Vodka & Dry Vermouth
- Martini Cocktail Dry
- Gin, Dry Vermouth, Olive
- Mojito Classic
- Rum, Mint, Brown Sugar, Lime & Soda Water
- Cosmopolitan
- Vodka, Triple Sec, Cranberry & Lime Juice
- Manhattan
- Whiskey, Sweet Vermouth, Cherry
- Gin Fizz
- Gin, Lime, Sugar & Carbonated Water
- 1960’s Tequila Collins
- Tequila, Lemon, Powdered Sugar, Fizzy Water
- Screw Driver
- Vodka & Fresh Orange Juice
- Tequila Margarita
- Tequila, Cointreau & Lime Juice
Levantis specializes in a global cuisine influenced by Mediterranean, Asian and Western styles of cooking.
The dishes are embellished with local Parian products and can be accompanied by our tasteful selection of Greek wines. The chef also creates daily specials to peak the interest of those who come to dine often and to compliment the wide variety of choices offered on the menu.
84400 Parikia - Paros, Greece | +30 (22840) 23613 | E-mail contact