Fried crayfish with lime flavor and sweet chili sauce.
Risotto with porcini mushrooms, truffle oil and pecorino flakes.
Asparagus cream risotto with blue cheese bocconcini.
Beef carpaccio with herbs.
Sea bream fish ceviche with aromatic herbs, scallions, lime and olive oil.
Kataifi crispy rolls stuffed with shrimp and Caponata sauce.
Grilled octopus with pesto and smoked Santorini fava.
Arugula salad with anthotiro Greek cheese, cherry tomatoes, walnuts and honey-vinegar vinaigrette.
Baby spinach with goat cheese, mandarin, cashews and citrus 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.
Kinoa with peppers, onion, mint, avocado, goji berry, lime and honey.
Grilled veal burgers with tabbouleh salad and arabic flatbread.
Grilled tenderloin with sweet potato puree.
Veal tagliata with crunchy parmesan baked potatoes.
Pappardelle with veal fillets, Sicilian cherry tomatoes and white traditional Greek cheese in herb sauce.
Six hours cooked baby veal breeze with mustard potatoes and gravy sauce.
Casarecce pasta with chicken fillets and white parmesan sauce.
Grilled salmon fillet with potato salad.
White grouper fish with lime and spinach risotto.
Lobster ravioli with red pepper bisque and fresh basil.
Grilled monkfish fillet with hummus.
Mediterranean orzo pasta with seafood.
Chocolate souffle with Madagascar vanilla ice cream.
Cheesecake with homemade sour cherry.
Ben & Jerry's ice cream.