complimentary welcome
glass of champagne or champagne cocktail
AMUSE BUSH
Seafood Ceviche
Chef’s welcome specialty
APPETIZER
choice of one
SOUPA
Chef’s seasonal soup
PIKILIA (dips) (choice of one)
Tzatziki • Taramasalata • Htipiti • Skordalia • Melitzanosalata served with pita
KEFTEDES
Ground sirloin meatballs with barrel-aged feta & parsley cooked in tomato & basil sauce
GIGANDES
Baked traditional giant beans in tomato sauce, dill, Spring onions, crumbled feta
SPANAKOPITA
Traditional spinach pie, barrel-aged feta, tomato sauce, mint evoo
KALAMARI
Served grilled with ladolemono sauce or crispy with lemon caper aioli
OCTAPODI (extra $9)
Sushi quality grilled Mediterranean octopus, fennel, Spring onions, sweet balsamic emulsion
MAIN COURSE
choice of one
PSARI
Fresh catch fish fillet, chef’s daily preparation
SOLOMOS
Marinated & seared Scottish salmon in a lemon & fennel seed broth served over a yogurt beet salad
TRAHANA GARIDES SAGANAKI (extra $11)
Cretan cracked wheat pasta kneaded with fermented milk, 4 tiger shrimp, served as a Santorini risotto style dish topped with barrel-aged feta, scallions & sun-dried tomatoes
LAHANIKA SKARAS
Grilled eggplant, zucchini, vine tomatoes, Vidalia onion & jumbo asparagus, almond garlic purée
MOUSAKAS
Sautéed ground beef, roasted zucchinis & eggplants, potatoes, feta béchamel sauce
KOTOPOULO
Roasted lemon organic half chicken cut served with wild greens & lemon potatoes
PAIDAKIA (extra $14)
Grilled rack of lamb over traditional Greek gigandes
DESSERT
choice of one
KARIDOPITA
Walnut cake dipped in honey cinnamon syrup served with vanilla ice-cream
YIAOURTI KREMA
Chilled Greek yogurt flan served with honey & sour cherries
GRANITA
Blood orange, raspberry, daily specialty sorbet