STARTERS
Freshly made variety of breads & amuse bouche
3
Assortment of Cycladic cheeses
dried fruits & nuts mincemeat
20
Tomatoes salad
basil, petroti cheese
18
Courgette & squash
sheep’s yoghurt, buckwheat, fresh cheese
18
Aubergine & Ox tongue
rucola pesto, tomato
20
Summer vegetables & home smoked salmon
local greens, fennel, tonka
21
Cuttle fish
salicorne, daikon, cucumber, chilli, sesame
18
Crispy shrimps
spicy tomato, bell pepper feta rolls, chervil
20
MAIN COURSE
Risotto
Persian spices, raisins, pistachio
22
Tagliolinni
pumpkin seed oil & nuts, matured Milos gruyere, capers,
fresh herbs, pine nuts
22
Celeriac 'steak'
leeks, celeriac cream, black garlic, vegan jus
22
CODFISH
potato, sundried tomato, black garlic, bell pepper, spicy salami
30
Homemade seafood ravioli
crab & shrimp maki, bouillabaisse, rouille
35
Loutsos
local greens, pistachio, fava, greens ‘mole’ bergamot
30
Beef fillet
celeriac & truffle mushroom terrine, sweetbreads, jus
36
Rabbit
carrot textures, chives oil, jus
28
Lamb
fregola, yoghurt, chickpeas
28
DESSERTS
Orange pie
orange cream, ginger, coliander, lemongrass ice cream
14
Chocolate 70%
feuillantine, praline, vanilla ice cream
14
Loukoumi rose petal ice cream
pistachio, strawberry, meringue
12