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