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SUMMER MENU 2017

SOUPS

  • Smooth and creamy  carrot soup with ginger and yogurt

SALADS

  • Vivarium salad with slices of salmon marinated in tsipouro, mussels, scallops and sweet-sour lime sauce
  • Greek salad with marinated tomato in vinaigrette of grilled onion, green pepper, olives of Mani (Peloponnese), caper with its stalk, feta cheese mousse flavored by spearmint and oil-cruller of Lefkas
  • Green salad with fresh tuna, black sesame, cherry tomatoes, cucumber  and vinaigrette of soy
  • Nest of graviera cheese with rocket, fresh spinach leaves, cherry tomatoes, caramelized walnuts, grape and vinaigrette of balsamic vinegar with honey
  • Grated avgotaraho (botagro), rocket, cherry tomatoes, colorful lettuce  and homemade jam  plum – sour apple – cinnamon

APPETIZERS

  • Fried peeled crawfish with beetroot sauce and salad with cucumber and lime
  • Grilled scallops in wild truffle butter with lemon dust, mashed lentil and caper
  • Seafood trilogy (sardine with cream of lentil, anchovy with split peas of lathyrus, octopus with mashed eggplant)
  • Steamed mussels with thyme, white wine and lemon
  • Octopus of Ionian Sea smoked in rosemary with mashed eggplant spread
  • Smoked eggplant with feta cheese, fresh tomato, confit of garlic in olive oil from our olive groves in Mani (Peloponnese)
  • Grilled “talagani” cheese with homemade tomato jam and greek pita bread
  • Donuts filled with feta cheese, soft white unsalted cheese, graviera, in cornmeal with rose chutney
  • Sausage of Lefkas with split peas from lathyrus of Karya, roasted cherry tomatoes and yogurt sauce

MAIN DISHES

  • Spaghetti with crawfish, tomato sauce, fresh basil, black garlic and rum
  • Risotto flavored with gremolata of parsley and saffron with gabari (shrimps)
  • Kritharoto (type of pasta) with seafood (mussels, clams, cockles) with flavor from bisque of shrimp and fresh basil
  • Linguine with avgotaraho (botargo), lemon and parsley
  • Grilled lobster with tamarisks and vinaigrette of lime
  • Pappardelle flavored with thyme and wild truffle butter with ragout of fresh mushrooms
  • Beef steak, Black Angus/strip loin, long maturing, boneless, roasted in salt crust with baby potatoes and pepper sauce
  • Braised beef with porcini mushrooms, mashed peas and chips of leek
  • Pork chop french cutting, roasted in herb crust with cream cheese of black truffle and mashed potatoes
  • Grilled chicken fillet with salt of smoke paprika, citrus sauce and flavored rice basmati
  • Grilled meat balls with sumac, greek pita bread, yoghurt sauce, tomato and onion

DESSERTS

  • Milk-pie with flavor of fresh vanilla, caramel of black sugar and rose ice cream
  • Spring rolls with seasonal fruit, fresh cream of  cheese and strawberry sauce
  • Milfei with diples (honey rolls) of Mani (Peloponnese), yogurt mousse and sour cherry preserve
  • Bitter chocolate mousse with filo for pastry and caramelized hazelnuts

Bread / person

Signature Dishes