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