Appetizers

•  Slow roasted cherry tomato and rocket salad with pan-fried haloumi wrapped in vine leaves
•  Crispy sardine fillets coated with herby breadcrumbs served with avocado mousse
•  Fennel and pear salad with mixed greens, aïoli croutons and parmesan shavings

Main Course

•  Roast chicken slices marinated in spicy Greek yogurt served with flat bread and garbanzo bean salad
•  Whole Tsipura with fresh herbs and preserved lemon, baked en parchment and served with spicy eggplant salad
•  Handmade Ravioli with gingered beets, soft goat cheese and pesto

Dessert

• Selection of Greek cheeses garnished with fruit
• Scoops of lemon sorbet, roasted figs and sweet wine

The menu may vary according to seasonal availability.

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