Chef Tania Kosmeli

PROSCIUTTO & MORTADELA WITH PARMESAN ROCKS & FRESH RUCCOLA

BURRATA CHEESE WITH MARINATED CHERRY TOMATOES & BASIL LEAVES

VITELLO TONATO

GNOCCHI WITH GORGONZOLA CREAM & PINENUTS

RIB EYE WITH RUCOLA AND PARMESAN

LASAGNA BOLOGNESE

TIRAMISU

CANOLI WITH PISTACHIO CREAM

Beef tartare with pickeld cucumber , capers and semi dried eggyaulk

Brie cheese pane , with fig marmelade

Quiche lauraine

Foie gras escalop with aged balsamic vinegar reduction90

Beef bourgignon with truffle potaot puree

Fish en papillot with steamed veggies

Coq au vin

Lmb chops with dijon mustard sauce

Chocolate soufflee

Profiteroles with vanilla ice cream

Guacamole

Salsa roja with nachos

Seabass ceviche with mango - chilli leche de tigre , echalot onion and avocado

Loaded nachos , chicken , cheddar , pico de gallo and sour cream

Chicken tacos with pico de gallo and aji amarillo

Shripm tacos with guacamole and spicy mayo

Pork belly tacos with pineapple salsa , veggies and spicy mayo

Chicken a la brasa ,with street corns , parmesan and sour cream

Giant prawns with aji rocoto

Beef tagliata with green chimichurri salsa

Chicken Quessadilla , tomato , cheddar cheese , beans and sour cream

CHURROS WITH CHOCOLATE

Tuna tataki with spicy ponzu sauce and sesame seeds

Salmon tartare with yuzu-truffle sauce , avocado and mango cubes and crunchy fyllo

Veggies tempura with sriracha salsa and chives

Variety of nigiri (4pcs / person)

Crazy roll (inside out roll with black rice , spicy mayo , mango and cucumber inside , seased salmon and tuna on top)

Beef roll (inside out roll with smoke mayo , avocado ,cucumber and pear inside and beef carpaccio on top with parmesan and ruccola)

Salmon teriyaki with sushi rice and sesame seeds

Beef skewers with truffle ponzu sauce

Soba noodles with vegetables , shrimps and tahini sauce

Tori no karaage sando with purple cabbage sunomono and sriracha

Banoffee with matcha tea

Coconut pudding with mango salsa

Greek salad renovated

Feta tempura with sweet cherry and spinach leaves

Spianch pie dumplings with feta foam and dried eggyaulk

Beetroot rissotto with hazelnut and gruyere cheese

Fava beans puree with marinated octopus and ouzo gel

Stuffed zucchini flowers with cheeses and spicy tomato dip

Rack of lamb with smoked eggplant and baby veggies

Beef with haloumi cheese and crunchy potatoes from Naxos island

Fresh fish of the day with humus cream and thyme beurre blanc sauce

Grilled calamari with greens

Greek yoghurt with honey and nuts

Baklava with pistachios

Galaktoboureko with vanilla ice cream