Kakavia with potatoes, saffron and fresh basil
SALADS
Green salad with bonito, pickled radish and pecan nuts
Cherry tomatoes Salad, tsalafouti cheese and fresh oregano
Lettuce hearts with courgette, giant caper and kariki cheese of Tinos
Greek salad with tomato, olive biscuit, honey vinaigrette, samphire and caper
APPETIZERS
Scallops with orzo pasta, crayfish foam and wild garlic cream
Grilled squid with taramosalata, kritamo and pickled shallots
Slow cooked octopus΄served with fava beans, tamarisk and capers
Wild pan-roasted mushrooms with greens herbs, fresh oregano and lemon
MAIN COURSE
Ribeye veal served with arugula and parmesan
Wagyu beef strip loin Α5
Slow cooked lamb hand for two served with vegetables and baby potatoes
Sea bass served with tomato based risotto, basil and chili
Sea bream with fricassee green
Grilled fish of the day (ON REQUEST)
Lobster (ON REQUEST)
DESSERT
Pine nuts, white chocolate and lemon beebrush
Dark chocolate ganache with caramel ice cream and tuile fegientin
White chocolate mousse with peach sorbet and chamomile foam