Paros Restaurants, Levantis Creative Cuisine in Parikia

Starters

• Fennel, pear and radish salad with chilli feta

• Roll of grilled vegetables and mizithra with balsamic and tahini

• Cod fish cakes, anchovy dressing and aubergine purée

• Greek-style mussels with spicy sausage and ouzo

• Thinly sliced peppercorn-encrusted beef with greens, onion marmalade & wasabi oil

• Roasted beet and ginger tartlets with dill and feta

• Spinach and chickpea patties with beetroot tzatziki

• Marinated sardines, chilli and cucumber salad

• Slow roasted cherry tomato & rocket salad with pan-fried haloumi wrapped in vine leaves

• Salt-cured mackerel, grilled cauliflower, potato and caper salad

• Marinated octopus in a nest of kataifi with fig and balsamico

• Hand made gnocchi with plevrotous mushrooms, rocket and walnut sauce

• Vegetable, olive and white bean stifado

• Perfumed couscous with roasted vegetables, grilled banana and green harissa broth

• Harissa chicken, preserved lemon and cumin-spiced potato salad

• Grilled Lavraki in chickpea, coriander and olive oil sauce with green rice

• Fennel and orange risotto with garlic & chili prawns

• Sea bream with herbs and preserved lemon baked in parchment with dill risoni salad

• Manti – Hand made ravioli with spiced lamb, yoghurt and caramelized butter

• Oven baked lamb rolled in vine leaves with fresh herbs & feta, fava bean puree and mint sauce

• Slowly braised, honey spiced lamb with apples, prunes & almonds

• Yoghurt encrusted ragout of rabbit, olive and aubergine

• Caramelized balsamic calves’ liver with roasted grapes and lentil rice pilaf

• Tender pork fillet filled with apples, raisins and pine nuts served with roast potatoes and wine sauce

• Rib-eye beef tenderloin with crispy goat cheese polenta & black olive aioli

• One hell of a pear, in orange, cointreau & cinnamon, topped with Greek yoghurt

• Mediterranean nut tart with aniseed ice cream

• Kahlua chocolate truffles rolled in almond and cocoa

• Scoops of lemon sorbet, roasted figs & sweet wine

• Dark chocolate mocha soufflé (Preparation time 15 minutes)

• Greek thyme honey and mizithra cheese tart with moustokoulouro (ginger biscuit crust)