Chef Giannis Bratsolias

Baked feta with sesame & honey

Supergreen soup with yogurt & pine nuts

Beetroot carpaccio in a tangy dressing with cheese, walnuts and rocket as a garnish

Roast aubergines with yogurt & harissa

Vegetable samosas

Quinoa salad with avocado mayo

Onion porridge with roasted onions and thyme

Classic Italian Potato Gnocci with a drizzle of good-quality extra-virgin olive oil, a sprinkling of Parm, a pinch of sea salt, and fresh basil, or dress with a sauce, such as creamy mushroom sauce, or pesto

Parmesan arancini

Grilled courgette salad with feta and pomegranate

Vegetarian mushroom risotto

Mushroom Wellington (Puff pastry surrounds a hearty mixture of butternut squash, sweet potato, portobello mushrooms, kale, and faro, and then the bundle is baked until golden brown. Serve with a light tarragon cream sauce for drizzling.)

Vegetarian sun-dried tomato risotto

Vegan ratatouille and pesto sauce

Hasselback Butternut Squash, whole butternut squash, butter, brown sugar, and toasted walnuts

Stuffed vegetables tomatoes and peppers with rice, Greek herbs and potatoes

Chickpeas and Kale in Spicy Pomodoro Sauce

Mushroom Bolognese. The "meat" is made from a finely chopped medley of king oyster and porcini mushrooms, onion, carrot, celery, parsnip, and turnip

Ultimate Veggie Burgers

Carnitas Jackfruit Tacos with avocados sauce

Vegetarian Lasagna "Bolognese"

Mixed Vegetable Paella

Mango sticky rice, warm coconut milk with mango pieces flavoured with toasted sesame seeds served on a banana leaves

Vegan Cookies and Bars

Vegan Raspberry Cheesecake

Tart Cherry & Mint Sorbet

Vegan chocolate mousse

Vegan apple crumble

Vegan chocolate cheesecake

Crab ( surimi ) salad, sea bass tartare, cucumber and avocado, spicy olive oil and mint

(Napoleon) Vegetable with grilled millefeuille with handmade pesto, gruyere, and honey

(Napoleon) grilled vegetables with handmade pesto, gruyere, and honey

Hash Brown Crust Quiche Lorraine, starchy potatoes, prosciutto and creme fraiche

Arancini stuffed with variety of cheeses, panko, served with tomato marmalade flavoured with pampero rum

Scallops with mash green peas flavoured with coconut milk and kumquat

Confit duck | chestnut mash | sugar - glazed carrots | Gravy with roses and orange

Sea bass a la papillot | ginger | lime | saffron | beure blanc sauce with pot marigold | mash Celeriac with green apple

Lobster with linguini, handmade bisque, basil and butter sauce

Poached pear in red wine, stuffed with creme flavoured with lemon, base with nuts crumble and ginger, Zabaione sauce with "samos" wine, flakes of bitter chocolate

Mango sticky rice, warm coconut milk with mango pieces flavoured with toasted sesame seeds served on a banana leaves

Bouillabaisse with bisque, fresh fishes, saffron and aioli sauce

Potatoes au Gratin (Dauphinoise), thyme, cheese & fresh cream

Hash Brown Crust Quiche Lorraine, starchy potatoes, bacon and creme

Moules-frites with white wine and potatoes

Ratatouille with fresh vegetables, handmade tomatoes sauce flavoured with basil

Aligot with fresh buttery potatoes boiled in milk

Tartare de bœuf, marinated oil,

Salad Lyonnaise, bacon, poach eggs, endives, dijon, lemon

Sole Meunière, clarified butter, lemon with celeriac and green apple puree

Soufflé au Fromage and fresh herbs

Cuisses de Grenouilles ( βατραχοπόδαρα ) a la provencal with saint Germain puree

Boeuf bourguignon, chuck beef, red wine, pearl onions, variety of mushrooms and puree potatoes

Lamb Chops with a Cognac Dijon Cream Sauce, Rosemary, Grated Parmigiano Reggiano

Coq au Vin with red wine, butter, bacon, Demi glaze

Apple pie

Mille feuille with fresh creme patisserie ( flavoured of your choice | lime | chocolate | fruits ) caramelised fruits on top and candy

Creme brûlée with white chocolate

Greek salad with tricolore cherry tomatos, cappers leaves, onion, baked cheese local feta, fresh oregano, extra virgin olive oil, laid up to bruschetta bread

Mixed green salad with shrimps, avocado creme and peaches

Gaspacho tomato with chips prosioutto

A le vongole with linguini

Risotto with three varieties of mushrooms truffled oil, saffron, martini bianco, parmegiano reggiano

Tuna tartar with citrus sauce

Shrimps carpaccio, avocado, lime, roots

Beef fillet medallion with honey sauce palms and smoked cheese served with grilled vegetables

Sea bass papillot steamed with ginger, lime, corriander, and beure blanc sauce

Shrimps with pasta linguine bisque, fresh tomato sauce, fresh basil and saffron

Lobster, hollandaise sauce, baby carrots, asparagus, white butter sauce

"mousse" chocolate (gluten free) with caramel sticks

Cheesecake with forest coulis fruits and ginger based biscuits

Millefeuille with creme flavoured with lime and rosemary

Flexi ganache with forest fruits coulis

Greek salad with tricolore cherry tomatos, cappers leaves, onion, baked cheese local feta, fresh oregano, extra virgin olive oil, laid up to bruschetta bread

Green mixed salad with fruits, citrus dressing, nuts and balsamic vinegar

Lamb slow cooked in the oven with potatoes

Yogurt dip with garlic cucumber and oil

(Napoleon) grilled vegetables with handmade pesto, gruyere, and honey

Chickpeas with spinach slow cooked in the oven and handmade tomato paste

Dolmades vine leaf parcel stuffing consists of minced meat with long-grain rice, or vegetarian versions boast rice flavoured with heady combinations of herbs like thyme, dill, fennel and oregano

Courgette balls (kolokythokeftedes) with minty yogurt dip

Octopus flavoured with ouzo

Greek feta cheese wrapped with filo pastry served with honey

Stuffed tomato with minced meat, rice, green herbs, nuts and roast baby potatoes in the oven

Moussaka With bechamel, parmigiano, lamb mince meat, fresh tomato sauce, potatoes and eggplants

Pastitsio baked pasta dish including ground beef and béchamel sauce

Loukoumades, little bite-sized golden puffs of fried dough that are sprinkled with sweet syrup, walnuts and cinnamon or praline, With crispy outside and fluffy inside

Kataifi, made with a special pastry dough of thin thread-like strands, similar to angel hair pasta. syrup and nuts

Galaktoboureko, crispy phyllo sprinkled with melted butter, creamy custard & scented syrup to increase the taste

Mussels steamed with local wine and hot peppers

Greek salad with tricolore cherry tomatos, cappers leaves, onion, baked cheese local feta, fresh oregano, extra virgin olive oil, laid up to bruschetta bread

Mixed green salad with shrimps, avocado creme and peaches

Grilled caprino cheese with plums

King prawns served with a salas of citrus fruits

Gnocchi baked with cheese, ham and sage sauce

Triangle with local cheese pie with honey and sesame seeds

Gaspacho tomato with chips prosioutto

Risotto with barley, local variety of mushrooms, trufle oil, parmegiano regiano

Illex with herbs and beer

Gnocchi with peas, asparagus and leek

Shrimps risotto with troufle oil and bisque with salsa verde

A le vongole with linguini

Sea bass roulland steamed with carrots poure and tsipouro( local drink) veloute

Roast baby chickens with new potatoes, rosemary, stuffed with tinned sweetcorn drained, parma ham, parmesan, sage leaves

Tenderloin with plums with smashed skin potatoes and Napoleon vegetables

Cheesecake with forest coulis fruits and ginger based biscuits

Millefeuille with creme flavoured with lime and rosemary