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 herb-encrusted beef with greens, red onion marmalade & wasabi oil
• Roasted beet and ginger tartlets with dill and feta
• Chilli and mint chickpea patties with beetroot tzatziki
• Slow roasted cherry tomato & rocket salad with pan-fried haloumi wrapped in vine leaves
• Beetroot, orange and toasted walnut salad with greens & yoghurt dressing
• Gouna, grilled cauliflower, potato, and caper salad
• Marinated octopus in a nest of kataifi with fig and balsamico
Mains
• Hand made gnocchi with plevrotous mushrooms, rocket and walnut sauce
• Vegetable, olive and white bean stifado
• Sea bream with herbs and preserved lemon baked in parchment with dill risoni salad
• Red lentil soup served with spiced tofu & sweet potato pastries
• 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
• Turkish kebabs with pita bread, summer greens and harissa, drizzled with yoghurt & mint
• 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 red wine sauce
• Grilled beef tenderloin with crispy goats cheese polenta & black olive aioli
Desserts
• 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
Wine
•White Wines
Kerastis Moskefilero
Vineyards Papargyriou
Ktima Merkouri Foloi
Papaioannou Plagies Ailia
Evxes Eratines
Simeonidis Sauvignon Blanc
Ktima Gerovasiliou
Santorini Thalassitis
Karapidis Fume, organic
Ktima Gerovasiliou Chardonnay
•Rosé Wines
Panselinos Grenache Rouge
Texni Alipias Rose
•Red Wines
Kerastis Agiorgitiko
Ktima Tsakanika, Syrah
Antonopoulos Collection
Kokkino Veloudo Glinavos
Ioannis Xatsis, Seven Roots
Kratistos
Grande Reserve Boutari
Ktima Voyatzi
Karapidis Merlot, organic
•By the glass
Kerastis (white or red)
•House Wine
White: Kleoni Wine, Red: Nemea Special
•Champagne
Boheme: Sparkling wine from Greece
Veuve Clicquot Ponsardin