Chef Alexios Theocharis

Greek salad with cherry tomatoes,cucumber,green peppers,olives,onions and feta cheese

Tomatoes tartare with burrata basil,baby rock and balsamic vinegar

Zuchinni balls with basil,parsley,dill,mint,feta cheese and yoghurt

Fish carpaccio with wild sea fennel olive oil,olives and rocket

Mushroom pie with garlic,onions carrotts,dill,thyme and parsley served with smoked goat cheese sauce

Pastitsada slow cooked beef with tomatoes,herbs,tomatoes and onions served with fresh pasta and parmesan sauce

Orange pie with yoghurt butter and cinamon served with vanilla ice cream

Castelfranco salad with blue cheese dressing walnuts and pears

Gazpacho cold soup with tomatoes,onion,parsley,cucumber,mint and capers

Fresh sea bass with citrus kumquat,lime served with tender sweet potatoes

Green salad with smoked Eel with variety of citrus,mustard olive oil and honey

Entrecote steak on grill with olive oil,mustard,lemon and fresh oregano vinaigrette served with fresh green beans

Souffle chocolat with creme anglaise a la vanille

Tomatoes tartare with burrata basil,baby rock and balsamic vinegar

Carpaccio beef with strawberry chutney truffle mayonaise baby rocket and walnuts

Vitello beef fillet with sauce vitello capers and caramelised hazelnut

Gnocchi with lemonbutter, bechamel sauce,sage and pork tenderloin

Rissotto with saffron blue cheese sauce and shrimps

Tiramisu savayar, mascarpone creme and cacao powder