Paros Restaurants, Levantis Creative Cuisine in Parikia

Starters

• Fennel, pear and radish salad with chilli feta

• Chilled cucumber yoghurt and mint soup with currents and roasted pine nuts

• 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

• Chicken and pistachio dolmades with red pepper skordalia

• 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

• Pan fried calamari and pesto salad

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

• Vegetable, olive and white bean ragout with potato gözleme

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

• Harissa and preserved lemon chicken with pickled cucumber, yoghurt and mint potato salad

• Grilled fillet of sea bass and braised leek with preserved lemon and caper dressing

• Fennel and orange risotto with garlic & chili prawns

• Swordfish steak with basil caponata and olive tapenade

• Manti – Kapadokian ravioli with spiced lamb, yoghurt and clarified butter

• Herb-encrusted rack of lamb with gingered beet salad

• 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

• Slow roasted pork belly, pickled golden raisins and warm lentil and anchovy dip

• Fillet steak in Mavrodafni sauce, sautéed spinach and baked polenta

• 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)