’’ To Manitari ’’ salad with tender leaves, sun-dried figs, oven roasted mushrooms and white balsamic sauce
Ceasar salad with roasted chicken, parmesan sauce
and croutons
Salad with a variety of tomatoes and hummus made with feta cheese, olive rusks from Kithira, sea fennel from Chalkidiki and spring onion sauce
Tant ’’galaktoboureko ’’ rolls stuffed with smoked pork ( apaki ) from Crete
cheese and fluffy yoghurt with smoked paprika
Aged gruyere cheese croquettes, variety of red beetroots and orange cream
Juicy burgers with smoked aubergine cream, roasted flatbread
and spicy yoghurt
Fried cheese puffs, made with feta cheese, thyme —honey and pesto from roasted walnuts with cinnamon
Slow cooked pork hock ( 6 hours ) served with sauce made from its broth
and home made potato puree
400gr veal steak served with roasted vegetables on the oven
100% beef burger on brioche bread, with roasted onion and tomato,
bacon, feta cheese cream and fresh fried potatoes
salads
Salad with buffalo mozzarella, a variety of tomatoes,
basil vinaigrette and sea fennel from Chalkidiki
Mesclun salad with pastrami, pickled onion
and croutons made from koulouri Thessalonikis ( a regional type of bagel ), sundried tomatoes, dry cottage cheese and vinaigrette from spicy Dijon mustard
Salad with spinach and roasted red beets, sweet-sour strawberries,
smoked pork ( lountza ) from Tinos island, mature gruyere from Crete
and vinaigrette from black vinegar and red berries
Tricolor quinoa and vegetable salad with cranberries
and sweet mint olive-lemon sauce, roasted avocado,
grapefruit marmelade cheese mouse
Salad with spinach and rocket, fried feta cheese in crispy pastry, roasted sesame, and vinaigrette with honey, soya and balsamic
Wild rocket salad, dried apricots, prosciutto di Parma, cheese from Naxos
and sundried tomatoes, cashew nuts and a lemon and truffle oil vinaigrette
appetizers
Fava (split peas) from Santorini, poached egg with panko rind,
Prosciutto di Parma, roasted asparagus and black truffle
Gnocchi served with smoked cheese from the Metsovo region and broccoli
‘’Pastichio’’ lumaconi rigati pasta, stuffed with minced mushrooms, sweet breads and fluffy bechamel sauce
Tartar of beef, egg cream, roasted bread and truffle mayonnaise
Crispy dumplings stuffed with oxtail in tomato sauce,
smoked mousse ’’ tzatziki ’’, pickled onion and fragrant olive oil
Cheese cake with chevre goat cheese, carob rusk, sweet-sour beetroots and orange cream
The bao buns of Thess Bao, with crispy shrimps, spread avocado, cannabis oil, vegetables and spicy mayonnaise8,60€
Crispy dumplings stuffed with oxtail in tomato sauce,
smoked mousse ’’ tzatziki ’’, pickled onion and fragrant olive oil
Traditional pie from Manis regional unit, with greens, smoked chicken
and mastic cheese from Andros
Roasted king oyster mushrooms with olive oil and herbs, chanterelles mushroom cream, saganaki cheese and black vinegar marmalade
French fries, gremolata, mizithra cream and a fried bio egg
pasta & rice
Risotto with porccini mushrooms from Halkidiki and truffle oil
Risotto ’’ Lahanodolmas ’’ with buffalo mince, herbs,
egg and lemon soup (avgolemono )
with broth of cabbage and bergamot
Pasta “ cavatappi “ with oxtail cooked in tomato sauce, a variety of mushrooms and a warm gruyere foam from the island of Naxos
’’ Sioufihta’’ pasta with chicken, cooked with pumpkin cream and sage, smoked paprika and a creamy cheese ’’ anevato’’
Tagliatelle with porcini mushrooms from the Grevena region, cream,
white wine and thyme
Pappardelle with beef ragout and porccini mushrooms
Fresh ravioli, filled with Burrata, chanterelles mushroom cream,
guanciale and bluck truffle’s butter
main dishes
Chicken breast stuffed with prosciutto di Parma and basil, puree
from roasted cauliflower with gruyere, currant caper cream
and sauce from sweet -sour vinegar
Chicken drumsticks served with a spicy mustard, rum and black sugar,
fried pumpkin with paprika and yoghurt sauce
Beef filet served with a sauce made from Samos wine,
Gnocchi and truffle pesto
( can be accompanied with fresh black )
Fresh sea bass, sautéed, kale fricassee,
puree from parsley roots and ’’kakavia’’ sauce ( fish broth )
with bergamot
Orzo pasta, with roasted lamb, smoked aubergine cream, porcini mushrooms and dried cheese
Beef cheeks in hull with potatoes puree
and roasted asparagus
Pork fillet roasted with maple syrup, carrot puree, pickled fennel root fennelroot with sunflower seeds, roasted carrots and sugary sauce
350gr pork steak, slowcooked ( 24 hours ) in molasses and soy, served with
celery puree and potatoes au Gratin
Chicken breast with a sunflower seed crust, spicy sweetpotato hummus
with chily pepper, roasted mushrooms with soya sauce and parmesan,
a pickled mustard sauce and truffle oil
Grilled salmon, with olive oil and lime, served with
puree from roasted beetroot, steamed greens and citrus fruit
Fresh Aegean cod, served with hazelnut rind,
couscous from buffalo milk, pickled mussels and spicy mustard
