STARTERS
Freshly made variety of breads & amuse bouche
2,5
Variety of Cycladic cheeses
dried fruits & nuts mincemeat
18
Charcuterie assortment
wholegrain mustard
16
Cuttle fish
hummus, young carrots, chorizo, emulsion
20
Aegean Tuna
salicorne, daikon, cucumber, grapefruit, chilli, sesame
20
Spring vegetables
garden peas panacotta, asparagus, green mole, puffed rice
18
White asparagus
morel mushrooms, egg, lard, hazelnuts
20
Cauliflower & orzo
milk, cinnamon, clove
16
Ox tongue carpaccio
green beans & tomato tart, rucola, ‘oro’ balsamic
18
MAIN COURSE
Risotto ‘a la polita’
artichokes, cured lemon, pickled carrots, plum
25
Tagliolinni
pumpkin seed oil & nuts, matured Milos gruyere, capers,
fresh herbs, pine nuts
22
Celeriac 'steak'
leeks, celeriac cream, vegan jus
20
CODFISH
potato, black garlic, bell pepper, spicy salami
30
Homemade seafood ravioli
crab maki, bouillabaisse, rouille
34
Beef fillet
celeriac & mushroom terrine, sweetbreads, jus
35
ROOSTER
tomato cannelloni, onion, black olive
24
Lamb
lettuce fricasse, ‘kokoretsi’ roll, yoghurt, verbena lemon
28
DESSERTS
Pineapple
coconut, lime, lemongrass
14
Chocolate 70%
feuillantine, vanilla ice cream
14
Loukoumi rose petal ice cream
carob & greek coffee crumble, meringue
12