Chef Vital Hyka

Bruschetta with goat cheese, pink pepper morocan lemon and salmon

Bruschetta with Gorgonzola, Portobello mushrooms and pine nuts

Bruschetta with tomatoes, fresh oregano and feta cheese

Bruschetta with variety of mushrooms, baked almonds and red wine sauce

Avocado on toast with smoked tomato salsa, chili, pink pepper and cilantro

Beef tongue stifado with baby onions

Beet root and spinach crepes stuffed with ricotta, cream cheese and Prosciutto cotto

Chichen roularde with shrimps, mascarpone and nori

Chicken skewers marinated in saffron and smoked pepper served with tomato marmalade

Crostini with avocado, smoked salmon, poached egg, yuzu, crispy buttered panko, chives

Pancetta glazed with honey, served with braised vegetables and Port wine sauce

Smoked eel grilled and served with fava, comfit cherry tomatoes, caramelized onions, capers and smoked lime sauce

Prawns With chili honey sauce, chives, pecan nuts and escarole

Enchiladas Stuffed with spinach and ricotta, topped with Metsovone and fresh herbs with garlic

Zucchini and cod patties marinated In ouzo and served with dill yogurt sauce

Shrimps wrapped in Kataifi fillo served with balsamic and pomegranate sauce

Ceasar salad with char grilled chicken, avocado, prosciutto and Parmigiano regiano

Local mussels grilled and topped with tomato, garlic, spring onion and ext. virg. olive oil

Platter with variety of dips(tzatziki, melitzanosalata, tirokafteri, hummus) variety of cheese and cold cuts with warm pita bread

Grilled vegetables with talagani messinias cheese balsamic-raspberry sauce and mint

Greek salad with different kinds of tomato , cucumber, olives, feta cheese, onion, peppers, rocket, capers, thyme, ext. virgin olive oil and dakos rusk

Dakos barley rusk topped with chopped tomato, feta cheese, oregano, olives and ext. virg. olive oil

Grilled mackerel served with beet root, wasabi cream and garlic chips

Baby spinach salad with crispy phyllo, feta mousse, roasted sesame, dill and honey-lemon dressing

Grilled fish platter octopus, prawns, local fish catch, mussels, clams, calamari served with dips

Grilled mixed seafood and meat platter beef steak, chicken fillet, chicken and pork souvlaki, octopus, prawns, local fish catch

Grilled meat platter pancetta, lamb chops, beef steak, chicken fillet, beef burgers, chicken and pork souvlaki, home made sausages served with dips

Apple crumble with mint chocolate sauce

Greek yogurt with honey, walnuts and figs

Lemon mousse

Passion fruit sorbet

Matcha tea cake with tonka white chocolate ganage and lemon curd

Fish Tartar local catch of the day(red snapper, sea bream, amberjack) with spring onion, lemon, ext vir. olive oil

Prawn and fish ceviche Variety of fish and prawns marinated and served raw with kimchee sauce and black garlic

Scallops Served with leek vinaigrette, chives oil, radish srouts and bergamot

Dentex Served with fennel, onion and olive chutney, garlic potato pure and lemon thyme sauce

Asparagus with poached eggs, bearnaise sauce, black truffle and crispy aged Prosciutto

Prawns With chili honey sauce, chives, pecan nuts and escarole

BBQ red snapper Served with grilled vegetables or/and horta and lemon sauce

Cod Served with tobinambur puree and its chips, black caviar and butter sauce

Sea bass stuffed with mushrooms, parsley and spring onions, served with buttered vegetables and baby potatoes

Mint and chocolate ice cream

Caramel pannacottta

Greek yogurt with honey, walnuts and figs

Passion fruit and Mango sorbet

Kakavia soup with variety of fresh fish, shell fish,, prawns, tomato and chives

Prawn and fish ceviche Variety of fish and prawns marinated and served raw with kimchee sauce and black garlic

Fish Tartar local catch of the day(red snapper, sea bream, amberjack) with spring onion, lemon, ext vir. olive oil First Course

Grilled octopus served with comfit cherry tomatoes, fava, caramelized onions and Marsala sauce

Prawns Chargrilled and served with smoked tomato sauce, feta cheese and fresh Greek herbs

Sea bream fillet served with topinambur pure, walnuts, coriander, pomegranate and aged wine sauce

Monk fish wrapped with nouboulo, baked and served with squid ink infused celery pure, preserved lemon and basil oil

Red snapper stuffed with mushrooms, parsley and spring onions, served with buttered vegetables and baby potatoes

BBQ fish with grilled vegetables or/and horta and lemon sauce

Grouper Served with celeriac pure, dried figs and cranberry chutney, crispy shallots and thymian honey reduct

Mandarin-Mango sorbet

Mint and chocolate ice cream

Walnut pie with caramel fudge topping and cinnamon ice cream

Smoked steamed mussels with chorizo and saffron

Marinated gavros served on sourdough bread with olive paste tomato marmalade and thyme

Mini aged beef burger with Metsovone cheese and wasabi mayonnaise

Stuffed mushrooms with Creatan apaki and Talagani cheese from Mesinia

Beef tongue stifado with baby onions

Smoked eel with slow cooked beetroot and horseradish cream

Beef giouvetsi Slow cooked beef served with oven baked orzo pasta

Lamb rack slowcooked in a mint and panko crust, served with babu potatoes, grilled vegetables and a red wine and mint sauce

Zucchini and cod patties marinated In ouzo and served with dill yogurt sauce

Shrimps wrapped in Kataifi fillo served with balsamic and pomegranate sauce

Seafood linguine with fresh tomatoes, ouzo, mastic and herbs

Pancetta cooked in Mavrodafni wine served with button mushrooms, truffle potato pure and thyme

Stuffed calamari with saffron risotto served with spinach sauce crispy prosciutto

Chocolate brownie with pistachios, chili and mastic served with vanila ice cream

Lemon mousse

Grilled fresh peach with passionfruit sabayon and caramelized nuts

Apple and fig pie served with vanilla ice cream

Fresh fruit tart with limoncello cream

Walnut pie with caramel fudge topping and cinnamon ice cream

Chickpeas salad With baby arugula and mixture of seeds

Grilled tofu Mediterranean style cous cous

Avocado on toast with smoked tomato salsa, chili, pink pepper and cilantro

Zucchini and tomato patties with minted yogurt dip

Stuffed Portobello with Metsovone cheese, Greek gruyere, garlic

Mediterranean gazpacho with Greek yogurt and radish

Caponata with mozzarella balls and basil pesto

Greek salad with different kinds of tomato , cucumber, olives, feta cheese, onion, peppers, rocket, capers, thyme, ext. virgin olive oil and dakos rusk

Greek style penne with tomato, olives, peppers, thyme, capers and char grilled spring onions

Caponata slow braised eggplant, peppers, olives, capers, oregano, tomatoes

Cous Cous with grilled vegetable tartar preserved lemon and herbs

Linguine with Porcini and Portobello mushrooms, Marsala wine and mascarpone

Enchiladas Stuffed with spinach and ricotta, topped with Metsovone and fresh herbs with garlic

Stuffed tomatoes and peppers with rice, mushrooms, fresh herbs and tomato sauce

Linguine with Porcini and Portobello mushrooms, Marsala wine and mascarpone

Baklava served with honey and cinnamon ice cream

Apple and fig pie served with vanilla ice cream

Apple crumble with mint chocolate sauce

Greek yogurt with honey, walnuts and figs

Bruschetta with variety of mushrooms, baked almonds and red wine sauce

Grilled vegetables with raspberry balsamic vinaigrette, mint and pine roasted hazelnuts

Asparagus zucchini and green apple macaroni salad marinated in citrus topped with roasted pine nuts

Zucchini patties with mint pesto

Avocado on toast with smoked tomato salsa, chili, pink pepper and cilantro

Caponata slow braised eggplant, peppers, olives, capers, oregano, tomatoes

Cous Cous with grilled vegetable tartar preserved lemon and herbs

Grilled king oyster mushrooms with balsamic vinegar dressing and parsley gremolada

Greek style penne with tomato, olives, peppers, thyme, capers and char grilled spring onions

Stuffed tomatoes and peppers with rice, mushrooms, fresh herbs and tomato sauce

Apple and fig pie served with vanilla ice cream

Caramel pannacottta

Fresh fruit tart with limoncello cream

Steamed local mussels with chorizo, smoked butter mint and parsley

Red snapper ceviche marinared in citrus served with lemon pure, spring onions and kimchee

Scallops wrapped in prosciutto served on char grilled leeks, roasted panko and crispy onion

Prawns seared in butter noiset, served with mango mint salsa and Lagavulin

Grilled octopus served with comfit cherry tomatoes, fava, caramelized onions and Marsala sauce

Sea bream fillet served with topinambur pure, walnuts, coriander, pomegranate and aged white wine sauce