Chef Vaya Bairaba

Baby leaves with stracciatella and grilled anchovies

Rocket with pomodori chickpeas and grilled zucchini

Tagliatele with smoked tuna, red pepper, sweet wine reduction with thyme and botarga

Eggplant in the oven with marinara sauce, basil and parmesan

Lasagna with spinach, portobello and gorgonzola besamel

Handmade ravioli with porcini and crayfish mousse

Beef tagliata with sauted fennel and carrot puree

Tiramisu

Orange panacotta with cardamon sponge cake and orange jelly

Baby leaves with japanese mushrooms and tonkatsu sauce

Sashimi salad with teriyaki dressing and cucumber

Spicy vegetables ramen with miso

Variety of sushi

Shrimps tempura with garlic mayonnaise sauce

Salmon karashi with crab and cucumber rice balls

Seafood dashi

Cheesecake with lime jelly

Capuccino mousse with mandarin tuille and crumble

Baby leaves with mango, dried figs and gorgonzola

Beetroot tartar with grilled avocado, yogurt mousseand parsley powder

Eggplant millfeuille, wallnut cream and miso glaze

Braised chard leaves stuffed with curry, morhelles and avgolemono sauce

Celery dumblings with Butternut Squash assorted with smoked cheese flakes and dried tomatoes

Handmade curcuma ravioli with chanterelles, buttermilk and herbal oil

Lemonpie with mint, cinamon and salty caramel

Yogurt sherbet with Caramelized grapesand mint

Celeriac timbalwith green apple, pomgranade, prawns and lemon cream

Hot goat cheese salad with honey, french bread flavored with tarragon and wallnuts

Fennel soup with sesame crostini

Braised endives with noisette and onion marmalade

Crispy prawns with citrus caviar and strawberry sauce

Entrecote with almond crust, carrot puree and porto wine sauce

Lobster with herbs butter and curcumathyme risotto

Coconut namelaka, coffee mousse and chocolate crumble

Trifle with banana, rum, ginger and vanilla cream

Asparagus, zucchini, small tomatoes confis, cretan gruyere in rosemary-garlic vinaigrette

Warm potatosalad with smoked trout and crunchy garlic buttered baguete

Green salad with grilled goat cheese, pear transparent chips and pomgranade reduction vinaigrete

Parmesan tart with ricotta leek and sauteed pine nuts

Citrus marinated prawns, grilled fennel and sweet mustard sauce

Roasted oysters with lemon dill sauce and pickled capers

Braised endives with ricota mousse and onion marmelade

Beef fillet with bordelaise sauce and roasted sweet potatoes

Nut and herbs crusted salmon with cauliflower puree and porto glaze

Fillet of sea bass with seaweed butter, spinach and lemon-dill sauce

Mushrooms ragu with chantelelles, portoello, chestnuts, rosemary and calvados sauce

Passion fruit panacota with caramelized kumquat

Dark chocolate mousse with white chocolate orange sauce

Lemonpie with basil, cinnamon sticks and buttered caramel

Mascarpone charlote with raspberries coulis

Greek salad with variety of tomatoes and peppers, cucumber, olives, feta cheese and griiled bread flavored with basil and fresh oregano

Asparagus, zucchini, small tomatoes confis, cretan gruyere in rosemary-garlic vinaigrette

Chickpeas with braised carrots, smoked eggplant and yogurt mint cream

Sauteed clams with herbs stuffed with wild rice and lemon zest

Baked haloumi cheese in kataifi crust with honey and pistachios

Crispy pie with spinach and feta cheese

Leek quiche with parmesan and yogurt cream

Cod crunchy croquettes with cold tomato sauce, thyme and caper

Smoked eggplants with olives chutney and tomatoes confis

Small goat slowly baked in herbs, honey and mustard croust served with various wild greens

Grilled fish with variety of season's vegetables served in seafood bouillon

Langoustine with orzo and tomato sauce, red peppers and white wine

Red mullets with tomato vinegar rosemary sauce

Baklava with lemon honey sherbet

Sweet tarte with season's fruits and almond flavoured meringue

Ravani with mastic semifredo and kumkuat confis