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Menu
Lunch Menu
Appertizers & Salads
Soup of the day
- 18
Smoked salmon and eel with mini bagel, horseradish cream, avocado
and pickled vegetables
- 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
Mozzarella 'Buratta' with tomato, grilled green pepper, prosciutto di Parma and peach-ginger sauce
- 24
Green salad with herbs, avocado, organic quinoa, grapes and red fruit dressing
- 20
Greek salad with ‘feta' cheese, barley rusks, olive oil and oregano
- 18
Sea food salad of the day
- 29
Pasta & Risotto
Homemade ‘ravioli' filled with ‘feta' cheese foam, green bell pepper cream
and mint scented tomato sauce
- 25
‘Penne' pasta with roasted cherry tomatoes, basil and olive oil
- 21
Risotto with roasted fennel, ‘tatake' tuna, coriander and black pepper
- 32
Aegean lobster ‘tagliolini', fennel leaves, zucchini and verbena
- 52
Seafood and chicken ‘paella', ‘Kozani' red saffron, paprika and bomba rice
- 35
‘Orecchiette' pasta, slow-cooked beef, eggplant purée, yoghurt and Andros ‘graviera' cheese
- 31
Pizza of the day from the wood burning oven
- 20
From Our Grill and Wood Burning Oven
Fish of the day
- 45
Dish of the day slow-cooked in a clay pot
- 32
Salmon
- 38
Breast of free-range chicken from Ioannina
- 31
Beef tenderloin
- 49
‘US Black Angus rib-eye steak'
- 49
Steak of the day (800gr.)
- 92
Side dish choice
Steamed vegetables with extra virgin olive-oil
-
Creamy potato purée
-
Roasted baby potatoes and grilled corn with herb butter
-
Crisp baby salad leaves with avocado, cherry tomatoes and lemon vinaigrette
-
Mushroom risotto with ‘San Michali' cheese from Syros
-
Dinner Menu
Appertizers & Salads
Soup of the day
- 18
Smoked salmon and eel with mini bagel, horseradish cream, avocado
and pickled vegetables
- 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
Mozzarella 'Buratta' with tomato, grilled green pepper, prosciutto di Parma and peach-ginger sauce
- 24
Green salad with herbs, avocado, organic quinoa, grapes and red fruit dressing
- 20
Greek salad with ‘feta' cheese, barley rusks, olive oil and oregano
- 18
Pan-seared scallops with bean purée, yellow tomatoes, fish roe spread
and smoked herring
- 33
Grilled calamari filled with cod, rice and herbs, roasted fennel with tomato
- 29
Tartare of ‘Fassona' beef tenderloin, parmesan, caper mayonnaise, potato and corned egg yolk
- 29
Greek & Italian cured meat selection
- 28
Greek & international cheese selection
- 30
Pasta & Risotto
Homemade ‘ravioli' filled with ‘feta' cheese foam, green bell pepper cream
and mint scented tomato sauce
- 25
‘Penne' pasta with roasted cherry tomatoes, basil and olive oil
- 21
Risotto with roasted fennel, ‘tatake' tuna, coriander and black pepper
- 32
Aegean lobster ‘tagliolini', fennel leaves, zucchini and verbena
- 52
Seafood and chicken ‘paella', ‘Kozani' red saffron, paprika and bomba rice
- 35
‘Orecchiette' pasta, slow-cooked beef, eggplant purée, yoghurt and Andros ‘graviera' cheese
- 31
Pizza of the day from the wood burning oven
- 20
Fish
Steamed sea bass, zucchini flowers filled with ‘trahanas' sour cracked wheat, seafood and green gazpacho soup
- 45
Red mullet in eggplant roll, summer vegetable purée, potato with ‘Kozani' red saffron and bouillabaisse sauce
- 46
Grilled salmon, green pea-carrot purée, ginger and mango salad with coriander
- 38
Grilled fish of the day with steamed vegetables and extra virgin olive oil and lemon
- 45
From Our Grill
Grilled chicken breast, artichoke purée ‘à la polita', zucchini and egg-lemon foam
- 31
Oven-baked lamb with couscous, dry ‘anthotiro' cheese, ‘Florina' pepper, eggplant and black garlic
- 39
Slow-cooked pork cheeks, risotto and corn broth, lime and ‘jalapeno' pepper oil
- 37
Beef tenderloin
- 49
‘US Black Angus rib-eye steak'
- 49
Steak of the day (800gr.)
- 92
Side dish choice
Steamed vegetables with extra virgin olive-oil
-
Creamy potato purée
-
Roasted baby potatoes and grilled corn with herb butter
-
Sweet potato fries with sour cream
-
Dessert Menu
Desserts
La tarte Honolulu
- 12
Vanilla flavoured flaky shortbread, cream of mango and passion fruit, ‘biscuit cuillère' lightly dipped in vanilla juice, coconut whipped cream and passion fruit ‘gelée' with slices of mango
Le Macao
- 12
Bitter chocolate crémeux, crunchy pecan streusel and ‘yuzu' cream
Tiramisu
- 12
Mascarpone mousse and "biscuit cuillére" dipped in espresso coffee
Tong fruit rouges
- 12
Breton shortbread with forest fruit cream and marmalade
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
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.