Chef Antonio Romeos

Arabic small pies Melitzanosalata traditional Greek eggplant dip

Dolmades made from tender vine leaves wrapped into little rolls and stuffed with rice and fresh herbs

– Giouvetsi Orzo pasta with mushrooms and tomato sauce & cheese

Sorbet ginger ale

Salad Spinach with strawberries, croquet with white cheese, sesame

Kantaifi Shrimp wrapped with sweet corfiot strawberry sauce

Filleted Sea Bass with risotto with mussels, saffron & sauce of sweet wine

Cheese Cake with strawberry sauce and grated butter biscuit

Swordfish carpacio with ginger-ale sorbet olive oli and lemon zest

A contessa in corfu Trilogy of cherry tomatoes mixed greens baby spinach letuce noumpoulo (cold cut) corfiot graviera cheese and koum kouat vinaigrette

Veal sofritto with white wine garlic sause parsnip puree coriander oil and black garlic

Corfiot tzaletia with koum kouat ice cream

Plater with chesse and cold cuts

Quinoa salad griled shrimp smoked eggplant lime zest

Cuttlefish risotto (also served on its ink)

Fig pie with soft chesse honey almonds and fresh figs

Octopus carpaccio smoked fava bean Florina pepper vinaigrette shallot

Four varieties cherry tomatoes spinach kiwi sause

Slice of grouper, sea bream, John Dory, depending on the catch of the day, with seasonal greens

Sorbet ginger ale

Prawn savoro

Contessa di corfu salad

Corfiot bourdeto fish

Pastida cockrell

Corfiot tzaletia with koum kouat ice cream