STARTERS

Selection of Greek dips - Tzatziki, hummus, spicy cheese, taramasalata, olives and pita bread.
Bruschetta - Served with prosciutto and cream cheese or smoked salmon and cream cheese.
Cold cuts Platter - Served with local cheese with honey & marmalade /chutney and Bread Sticks.

SALADS

Greek Salad - With feta cheese, cucumber, chopped onions, tomatoes and olive oil.
Mixed Salad - Lettuce, rocket, spring onions, dill, cottage cheese, smoked salmon, shrimps and caviar.
Gardener's Salad - With fresh seasonal vegetables.
Greek 'Dakos' - Speciality from the greek island of Crete. Served with fresh chopped tomatoes and feta, topped with cappers, oregano and basil.
Rocket Salad - Mixed with baby spinach, avocado ,nuts, Parmesan flakes, balsamic vinegar with honey sauce and olive oil.
Grilled vegetables - Daily Fresh from the market.

MAIN

Pastitsio - A deep layer of tubular pasta, a delicious, aromatic beef ragu and is topped off with a thick and velvety béchamel sauce.
Gemista or ''yemista'' (which in Greek means ‘filled with’) - A a traditional recipe for Greek stuffed
tomatoes and/or other vegetables that are baked, until soft and nicely browned.
Lobster Spaghetti - An indulgent pasta dish made up of simple flavours. The luxurious lobster spaghetti recipe
brings together garlic, chillies, parsley and a glug of olive oil.
Garlic Shrimps Spaghetti - Garlic shrimp tossed in a delectable and light dressing, served with golden pasta.
Giouvetsi - A traditional Greek meat and pasta casserole that you bake in the oven. It is traditionally made with
veal, lamb or beef and the meat is cooked in a tomato broth with pasta.
Traditionally, Orzo pasta is used, the one that looks a lot like rice.
Mousaka - Traditional Greek eggplant casserole made with baked or pan fried eggplants (aubergines) and potatoes, a rich, tomatoey beef or lamb mince sauce and topped off with a deliciously creamy bechamel sauce.

DESSERTS