Risotto with porcini mushrooms, truffle oil and pecorino flakes.
Vegetable pouches in crispy dough sheet and sweet chili sauce.
Smoked salmon trilogy with blinis and Dijon & honey sauce.
Lobster risotto with sweet pumpkin and sambuca sauce.
Octopus carpaccio with lime flavor, extra virgin olive oil and rocket leaves.
Sauteed asparagus wrapped in pancetta and candied chestnut mousse.
Kataifi crispy rolls stuffed with mozzarella and cherry tomatoes, topped with basil sauce.
Mussels in retsina wine with Hollandaise lime sauce and grated pistachios.
Mixed salad with Parma prosciutto, salami, fennel, mozzarelini and cherry tomatoes with vegetable vinaigrette.
Mixed salad with grilled goat cheese, cashews and orange flesh in citrus sauce.
Green salad with marinated smoked salmon, artichoke hearts and lemongrass vinaigrette.
Marinated Greek salad with Santorini cherry tomatoes, baby cucumber, tri-color bell peppers, capers, black olive slices and Domokos katiki cream chees on barley rusk roll.
Linguini with lobster, fresh tomato sauce and shrimp bisque.
Sea bass fillet with sautéed seasonal greens and martini sauce.
Tuna fillet with sauteed baby vegetables and soya sauce.
Grilled ribeye with grilled vegetables and aromatic butter.
Pappardelle with veal fillets, Sicilian cherry tomatoes and white traditional greek cheese in herb sauce.
Frenched cut rack of marinated lamb with potato chips, sauteed asparagus and honey & thyme sauce.
Tenderloin sauteed noisettes with halloumi cheese and bacon, finished with Marsala sweet wine in a vegetable nest.
Six hours cooked baby veal breeze with mustard potatoes and gravy.
Stuffed chicken with spinach and ricotta cheese with mustard sauce and beetroot crisps.
Grilled veal burgers with smoked cheese and oven baked baby potatoes.
Chocolate souffle with Madagascar vanilla ice cream.
|Προτείνονται από τον Σεφ|