COLD APPETIZERS

Yellowfin tuna, asparagus, guacamole, king herring roe, hazelnut vinaigrette 22.00

Octopus carpaccio, chickpea mousse, bottargo, pickled shimeji mushroom 16.00

Fish of the day ceviche, smoked tomato, pickled celery, capers, cucumber sorbet 18.00

Steak tartar, egg confit, chili mayonnaise, capers, charcoal grilled sourdough bread 20.00

 

WARM APPETIZERS

“Winter briam” in a wood oven, pumpkin, beetroot, celeriac, mushrooms, rosemary, goat’s cheese 16.00

 

Crunchy cod croquets, warm potato salad, peppers from Florina, garlic emulsion 20.00

Grilled squid, “gemista” , cous cous, chorizo from Drama, ‘taramas’ 18.00

Stuffed vine leaves, mince, aromatic lemon sauce, dill oil 15.00

Traditional ‘mousaka’, courgette , aubergine cream, ‘metsovone’ cheese 14.00

Foie gras Rougie, parsnip ,caramelized chicory, pineapple chutney, fruits of the forest 20.00

Pumpkin veloute, shrimps, ginger, chili oil 22.00

 

SALADS

Green salad, kale, chicory, lettuce, sunflower seeds, tahini, crostini, goat’s cheese, yogurt dressing 13.00

 

Crab, red lettuce, green apples, pickled beetroot, pecan nuts, mustard seed 22.00

 

RISOTTO - PASTA

Seafood calamarata or risotto, bottarga, fennel 24.00

 

Rigatoni with slowly cooked veal, ‘graviera’ cheese from Syros, fresh black truffle 24.00

Traditional “trahana”, pressed pancetta, mushrooms, dry “ksinomizithra” 18.00

 

FISH

“Agioritiko” croaker, celeriac, vegetable spaghetti, “kakavia” sauce 28.00

 

Salmon fillet, roast cabbage puree, jasmine rice, nuts, lemongrass sauce 20.00

Gilt head bream, chervil, hartwort, “avgolemono” foam 30.00

Fish of the day fillet, steamed vegetables, tartar sauce 38.00

 

MEAT

Turkey in brine, gnocchi, shiitake mushrooms, sweet peas, creamed carrot, ‘ksinomavro’ wine sauce from Naousa 18.00

 

Rougie duck fillet, chestnuts, roast quince, clove, Vinsanto sauce 27.00

“Tournedos Rossini”, Limousin beef fillet, foie gras Rougie, mushrooms, black truffles, sweet potato, asparagus, Cognac 45.00

 

CLOCHARD CUTS JOSPER COOKED

Flap steak, Black Angus, USA 25.00

Hanging Tender steak, Black Angus, USA 23.00

Fillet, Limousin, France 35.00

Chateaubriand (for two), Limousin, France 70.00

Ribeye, Black Angus, USA 40.00

Τ-bone steak, Black Angus, USA 80.00/kg

DESSERTS

Traditional “baklava”, cinnamon cream, quince, “mastiha” ice cream 12.00

 

Crepes Souzette, orange marmalade, Grand Marnier, vanilla ice cream 10.00

Chocolate cremeux, doughnuts, mountain tea gel, mango, salted caramel ice cream 14.00

Parfait ‘armenoville’, nuts, granola, berries, chocolate sauce 14.00

Lemon cream, Italian meringues, fresh strawberries, basil sponge, strawberry sorbet 12.00

Migniardise