APPETIZERS
- GREEK TRADITIONAL “NTAKOS” (RUSK WITH SEASONAL TOMATOES, BABY CAPERS AND FETA CHEESE)
- “LOUKOUMADES” (FETA CHEESE SERVED ON ROSE JAM)
- BRUCHETTA WITH MARINATED ANCHOVY (CONFY CHERRY TOMATOES SMOKED GARLIC)
- STUFFED VINE LEAVES (RICE, LOCAL HERBES, YOGHURT SAUCE)
- MARINATED SEABASS WITH SOYA AND PETIMEZI
- SELECTION OF LOCAL MEAT AND CHEESE PLATTER (GRAPES, RUSK, TOMATO AND PEPPER JAM)
- FRUIT PLATTER (SEASONAL FRUITS)
- BEEF TARTARE
- SEABASS, SALMON CEVICHE (PASSION FRUIT, BANANA CHIPS, CORIANDER)

SALADS
- GREEK SALAD (BABY GEM, CHERRY TOMATOES, CUCUMBER, PEPPERS FETA CHEESE AND OREGANO SERVED WITH LEMON DRESSING)
- QUINOA SALAD (CHERRY TOMATOES, CUCUMBER, AVOCADO, SPRING ONION, SERVED WITH LEMON GINGER DRESSING)
- GROAT SALAD (CHERRY TOMATOS CUCUMBER MARINATED OCTAPUS FENNEL ROOT SPRING ONION LIME DRESSING)
- SHRIMP SALAD (MIXED SALAD SWEETCORN SHRIMPS CHERRY TOMATOES MANGO ORANGE DRESSING)
- LENTIL SALAD (AVOCADO MINT LENTIL SPRING ONION SMOKED PEPPERS LEMON DRESSING)
- PENNE SALAD (PENNE, MOZZARELLA, CHERRY TOMATO, SMOKED PEPPERS, POACHED EGG, DRESSING BASIL PESTO)

MAIN COURSE
- SHRIMP LINGUINE (LINGUINE, SHRIMPS, BISC SAUCE)
- STEAMED MUSSELS (MUSSELS, WHITE WINE GARLIC AND FENNEL SAUCE)
- SHRIMP RISOTTO (SHRIMPS CHERRY TOMATO CONFY)
- GRILLED SALMON (SALMON TOMATO SALSA, BUERE BLUNT)
- GRILLED SEABASS (SEABASS, FENNELROOT TOMATO OLIVES AND LEMON VINEGRETTE SALAD)
- SPAGHETTI AL PESTO (BASIL PESTO, TOMATO GRILLED CASIUS)
- GRILLED SHRIMPS (TARAMOSALATA PICKLED FENNEL ROOT AND RADISH)
- BEEF RIBEYE (BABY POTATOES GARLIC BUTTER RED WINE SAUCE)
- VEGAN NOODLES (COCONUT CREAM, CURRY, CONFY CHERRY TOMATOS)
- MIXED GRILL (PORK SOUVLAKI, KEBAB, CHICKEN SOUVLAKI, PANCHETA, SAUSAGE, PITTA BREAD, ONION, TOMATO SALAD, TZATZIKI, MUSTARD SAUCE)

DESSERTS
- “PORTOKALOPITA” (GREEK ORANGE PIE SERVED WITH VANILLA ICE CREAM)
- MARINATED STRAWBERRIES (PASTRY CREAM, “FILLO”, MINT)
- MARINATED PEACHES (PISTACHIO CRUMBLE, LEMON CREAM)