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GB ROOF GARDEN RESTAURANT & BAR
Call to Reserve: +302103330766

Lunch Menu

Appetizers & Salads

Soup of the day - 18
Tuna tartare with ‘ponzu' dressing, turnip, creamy mango and ‘dashi' - 29
Trilogy of carpaccio with sea bass, salmon and tuna*, yuzu sorbet and mastiha oil - 32
Greek salad with ‘feta' cheese, barley rusks, olive oil and oregano - 18
Sea food salad of the day - 29
Variety of salmon, smoked, balik and homemade pastrami, pickled vegetables and beetroot salad - 34
Green salad with vegetable flakes, dry forest fruit, sunflower seeds and citrus -ginger dressing - 19
Roasted goat cheese, royal date marmalade with lime, cumin, roasted almonds and balsamic vinegar sauce - 24
Greek & Italian cured meat selection - 28
Greek & international cheese selection - 30

Pasta & Risotto

‘Penne' pasta with roasted cherry tomatoes, basil and olive oil - 21
Pizza of the day from the wood burning oven - 22
Homemade ‘ravioli' with ‘Pecorino di Fossa', forest mushrooms and pumpkin-chestnut purée - 25
Shrimp risotto, Greek root vegetables, truffle and lime - 34
Aegean lobster orzo pasta, fennel, fresh tomato and coral sauce - 54
‘Pappardelle' pasta, slow-cooked beef, roasted carrots and Andros ‘graviera' cheese - 32
Homemade ‘tortelli' with duck confit, sweet potato and apple purée, roasted onions and tentura sauce - 33

From our Grill & Wood Burning Oven

Salmon - 39
Breast of free-range chicken from Ioannina - 32
Fish of the day (220 gr) - 46
Beef tenderloin (250gr.) - 49
‘US Black Angus rib-eye steak' (250 γρ/gr.) - 49
Steak of the day (300gr.)Subject to availability at the hotel's meat-maturing unit - 54
Dish of the day slow cooked in a clay pot - 32

Side dish choice

Steamed vegetables with extra virgin olive-oil -
Creamy potato purée -
Crisp baby salad leaves with avocado, cherry tomatoes and lemon vinaigrette -
Mushroom risotto with ‘San Michali' cheese from Syros -
Roasted new potatoes with smoked celeriac and rosemary -

Dinner Menu

Appetizers & Salads

Soup of the day - 18
Variety of salmon, smoked, balik and homemade pastrami, pickled vegetables and beetroot salad - 34
Tuna tartare with ‘ponzu' dressing, turnip, creamy mango and ‘dashi' - 29
Trilogy of carpaccio with sea bass, salmon and tuna*, yuzu sorbet and mastiha oil - 32
Green salad with vegetable flakes, dry forest fruit, sunflower seeds and citrus -ginger dressing - 19
Greek salad with ‘feta' cheese, barley rusks, olive oil and oregano - 18
Roasted goat cheese, royal date marmalade with lime, cumin, roasted almonds and balsamic vinegar sauce - 24
Pan-seared scallops, potato-leek purée and mushroom bisque -
Grilled octopus, warm bean white bean salad, ‘chorizo' and smoked spring onion oil -
Carpaccio of ‘Fassona' beef tenderloin with mushrooms, sautéed foie gras and parmesan foam - 32
Greek & Italian cured meat selection - 28
Greek & international cheese selection - 30

Pasta & Risotto

‘Penne' pasta with roasted cherry tomatoes, basil and olive oil - 21
Pizza of the day from the wood burning oven - 22
Homemade ‘ravioli' with ‘Pecorino di Fossa', forest mushrooms and pumpkin-chestnut purée - 25
Shrimp risotto, Greek root vegetables, truffle and lime - 34
Aegean lobster orzo pasta, fennel, fresh tomato and coral sauce - 54
‘Pappardelle' pasta, slow-cooked beef, roasted carrots and Andros ‘graviera' cheese - 32
Homemade ‘tortelli' with duck confit, sweet potato and apple purée, roasted onions and tentura sauce - 33

Fish

Grilled fish of the day with steamed vegetables and extra virgin olive oil and lemon (220 gr) - 46
Grilled salmon, parsley root purée, cocoa, asparagus and vanilla scented mayonnaise - 39
Steamed sea bass with artichokes, seasonal greens, bottargo and ‘barigoule' sauce - 45

FROM OUR GRILL

Slow-cooked pork cheeks, risotto and corn broth, lime and ‘jalapeno' pepper oil - 37
Grilled chicken breast, smoked celeriac purée, Brussels sprouts ragout, chestnuts and pancetta - 32
Lamb duet, grilled carré with chickpeas and slow-cooked leg in crispy phyllo with yoghurt and ‘feta' cheese-sundried tomato pesto - 41
Beef tenderloin (250gr.) - 49
‘US Black Angus rib-eye steak' (250 γρ/gr.) - 49
Steak of the day (300gr.)Subject to availability at the hotel's meat-maturing unit - 54

Side dish choice

Steamed vegetables with extra virgin olive-oil -
Creamy potato purée -
Sweet potato fries with sour cream -
Grilled mushrooms and sweet garlic cream with honey -

Dessert Menu

Desserts

Black Forest - 12
‘Black Forest' with airy chocolate biscuit soaked in Kirsch, cherries, Kirsch scented Chantilly and bitter chocolate 62% chantilly
Profiterole - 12
Vanilla ‘sablé' with airy choux pastry, hazelnut praline ‘feuilleté', vanilla cream and chantilly and chocolate sauce
Tiramisu - 12
Mascarpone mousse and "biscuit cuillére" dipped in espresso coffee
Le baba au rhum - 12
Citrus soaked soft cake glazed with ‘Zacapa XO' rum, topped with white chocolate whipped cream and vanilla infusion
Le Fraîcheur citron - 12
Light lemon cake with lemon marmalade, crémeux and mousse
Stevia - 12
Vanilla "entremet" with bitter chocolate mousse and stevia
Ice cream and sorbet selection - 4
per scoop
GB roof garden dish
Mediterranean Cuisine At Its Best
The menu of Chef de Cuisine, Dimitris Boutsalis, praises the new Mediterranean cuisine. Each dish reveals the high level of the team behind each creation. The emphasis on quality raw materials and excellent technique is evident from the very first bite. The expanded wine list reflects the major wine producing regions of the world and offers a wide variety of excellent choices with sommelier Evangelos Psofidis recommending the ideal combination for dinner.