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Menu
Lunch-Dinner Menu
Appetizers & Salads
Soup of the day
- 19
Oven baked and smoked Tsakonian eggplant with garlic and tomato glaze
- 17
Vegan
Sea salt marinated amberjack, cherry tomatoes, fresh oregano, strawberries and fermented nectarine
- 29
Seabass tartare, fresh and pickled cucumber, coriander and lime
- 33
Zucchini salad with rocket leaves, watercress, Limnos ‘kalathaki’ cheese and sunflower seeds
- 19
Vegetarian
Greek salad with tomato, ‘feta’ cheese and carob rusks
- 19
Vegetarian
Buffalo burrata from Kerkini, salad with fresh vegetables, olives from Chalkidiki and Florina pepper
- 24
Grilled calamari, smoked fish roe sauce and crunchy potatoes
- 34
Pasta & Risotto
Linguini with nduja, garum sauce, botargo and lime
- 29
Ravioli filled with spinach, ‘manouri’ cheese from Vlasti, smoked pancetta foam and crunchy sourdough bread
- 28
Handmade open seafood ravioli, with prawns and star anise scented sauce
- 33
Asparagus risotto with fresh herbs and Mykonos ‘kopanisti’ cheese
- 29
Vegatarian
Fish
Grilled fish of the day on charcoal, steamed vegetables with extra virgin olive oil and lemon
- 51
Grouper with artichokes cooked in wine, and steamed mussels
- 53
Seabass ‘en papillote’ with capers, fennel, green peas and lemon
- 49
FROM OUR GRILL
Free range chicken breast, corn with wheat, grilled lettuce with olive oil and smoked paprika
- 36
Slow cooked leg of lamb in chard, grilled carré, baked potato and yoghurt with spearmint
- 48
Meet cut of the day
- 55
Subject to market availability and hotel’s meat-maturing unit
Side dish choice
Steamed vegetables with extra virgin olive-oil
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Creamy potato purée
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Grilled season salad with herb pesto
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Dessert Menu by Chef Patissier Arnaud Larher
Dessert Menu by Chef Patissier Arnaud Larher
Tiramisu
- 14
Mascarpone mousse flavoured with maple syrup and espresso savayar
Tarte Marrakech
- 14
Almond sable with pistachio ganache, orange compote and orange blossom Chantilly
Honolulu
- 14
Almond sable, passion fruit and mango ‘gelifieux’, vanilla cream
Tong Red Fruits
- 14
Sable Breton with red fruits cream, and ‘gelifieux’
Greek Yoghurt with honey
- 14
Greek yoghurt cremeux with honey, seasonal fruit marmelade with thyme and citrus sorbet
Stevia
- 12
Sugar free chocolate biscuit, vanilla crémeux and chocolate mousse with
Ice cream and sorbet selection
- 5