Starters

Scallops and tabule, with salonican cous cous and Hollandaise foam

Bruschetta with Myconian "kopanisti" cheese, chopped tomatoes and louza

Smoked salmon mille-feuille with parmesan biscuit, creamy yogurt and basil oil

Bruschetta with Jamon Serrano, parmesan and a sprinkle of traditional Greek dessert from grapes

Shrimps with pleurotous mushrooms, infused Sambuca sauce with saffron

Veal carpaccio with chopped beetroot, arugula, parmesan and yogurt sauce

Greek traditional cheese mastelo (from Chios island) with lime, mastic liqueur and fresh thyme

Octopus with creamy fava, lemon oil syrup and wakame

Shrimps mousaka with leek chips and basil oil

Sautéed baby potatoes with fresh herbs and smoked mayonnaise

Roasted chorizo with julienne potato chips and mustard chantilly