APPETIZERS
COLD MEZE & SPREADS
Smoked Eggplant Purée (Melitzanosalata)
Muhammara
Hummus
Tyrokafteri
Marinated anchovies, tarama mousse & lakerda

HOT SMALL PLATES
Fried cheese saganaki
Mushroom “Napoleon” with thyme, garlic & feta cream
Gazpacho
 
RAW & LIGHTLY CURED
Seasonal Fish Tartare with Fresh Fruit
Beef tartare
Fish carpaccio (capriccio style)
Grouper cheeks with ladolemono

FROM THE SEA
Grilled sardines with tomato concassé
Chargrilled octopus
Shrimp saganaki
Grilled mediterranean prawns
Crispy fried mussels with walnut & pine nut skordalia
Bouillabaisse

TRADITIONAL & VEGETABLE-DRIVEN
Dakos riganada
Stuffed vine leaves (dolmadakia)
Stuffed zucchini blossoms
Kalitsounia (cretan cheese pastries)
Sykomaida with french goat cheese & thyme honey

SALADS
VEGETABLE–FORWARD & HERB-DRIVEN
Sautéed yardlong beans with tomato & feta
Tomato Filled with tabbouleh
Tomato, capers & wild stamnagathi with sea salt blossom
Cretan wild greens, tomato wedges, capers and fleur de sel
Beluga lentils with fennel & smoked salmon
Horiatiki (greek village salad)

FRUIT & SUMMER COMPOSITIONS
Watermelon & cherry tomato salad with honey, black sesame & feta
Tomato, peach, basil & xinomyzithra
Cucumber, grape & dill with lime–olive oil dressing
Quinoa, avocado & grilled vegetables
Dakos

LEGUME & GRAIN SALADS
Black-eyed pea “Piyaz”
Steamed chickpeas with onion, cucumber,
Tomato, sumac, samphire & katiki

MODERN & CROSS-CULTURAL
Vegetable ribbon salad with asian honey dressing
Caprese with pickled cucumber & onion
Fattoush

MAIN COURSE
HERITAGE COOKING – INDIVIDUAL CLAY POT
Gemista baked in individual clay pot
Moussaka in individual clay pot
Imam bayildi with fava & capers
Vineyard lamb (lamb baked in vine leaves & graviera)
Hünkârbeğendi

FROM THE SEA
Grilled fresh fish with wild coastal greens
Grouper with celeriac purée, shimeji
Mushrooms & crispy parsley
Orzo with squid ink & shrimp
Fried red mullet with cauliflower purée
Grilled calamari with sautéed swiss chard & orange sauce
Sautéed tuna with vegetable pappardelle

SHELLFISH & LUXURY SEAFOOD
Lobster tails with sesame-scented rice & grilled kale, sauce hollandaise
Pasta with bottarga, crab meat & lemon aroma

POULTRY & GAME
Duck breast with raspberry reduction & steamed rice
Chicken fillet with couscous, galomyzithra & pickled onion

RED MEAT
Lamb lollipops with dauphinoise potatoes & red wine sauce
Tomahawk steak with baby potatoes & chimichurri
Saffron risotto with flap steak (Milanese style)

DESSERTS
REINTERPRETED GREEK CLASSICS
Rice pudding crème brûlée
Pistachio baklava (aegina pistachios)
Portokalopita
Frozen chocolate mosaic bites with pistachio pasteli & crème anglaise
Greek-style cheesecake with traditional products
Seasonal tarts
Avocado chocolate mousse with fresh strawberries
Molten chocolate lava cake
Red wine poached apples with almond biscuit & white chocolate