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

Lunch-Dinner Menu

Appetizers & Salads

Soup of the day - 24
‘Athenian salad’ tart with stonefish, dill bavarois and bottarga - 31
Seafood trilogy, chilli pepper, chives and lime - 34
Burrata with peach confit, roasted almonds and aged balsamic vinegar - 29
Vegetarian
Greek salad with tomato, feta cheese P.D.O., capers and carob rusks - 24
Vegetarian
Salad with sautéed and marinated zucchini, ‘tyrokafteri’ spicy cheese dip with Kalathaki Limnos P.D.O. and ‘anthotyro’, smoked almonds and lemon-chickpea dressing - 29
Slow-cooked and fried cuttlefish, charcoal-grilled lobster, red pepper and smoked paprika sauce - 43
Sweet green bean salad, ‘kefalograviera’ cheese, Aegina pistachio P.D.O. vinaigrette and grilled fig - 27
Vegetarian

Pasta & Risotto

Ravioli filled with smoked eggplant, aged ‘mizithra’ cheese and tomato coulis - 30
Vegetarian
Orecchiette with steamed mussels, cherry tomatoes confit, apple cider sauce, stracciatella and pistachio - 34
Risotto with grilled asparagus and purée, tarragon and summer truffle - 32
Vegetarian
Tagliatelle with calamari Bolognese and aged Parmesan cheese - 38

Fish

Grilled fish of the day and steamed vegetables with extra virgin olive oil and lemon (220 gr) - 58
Charcoal-grilled monkfish, couscous, spinach, shellfish and champagne béarnaise with caviar - 59
Grilled turbot, zucchini blossoms filled with shellfish, zucchini purée, Florina pepper sauce, and chives - 58

FROM OUR GRILL

Free-range chicken breast, seasonal mushroom purée, corn ragout and wheat, Tio Pepe sherry butter sauce - 41
Charcoal-grilled lamb carré, sausage with marjoram, ‘tsalafouti’ cheese, Kalamata olives P.D.O. and romesco sauce - 49
Meat cut of the day - 61
Subject to market availability and hotel’s meat-maturing unit

Side dish choice

Crispy oven-baked potatoes
Potato purée
Fresh seasonal salad
Corn ragout
Steamed vegetables