Description

Starters

Octapodi
Sushi quality grilled Mediterranean octopus, fennel, Spring onions, roasted red peppers, sweet balsamic emulsion

Kalamari
Served grilled with ladolemono sauce or crispy with lemon caper aioli

Garides Skaras
Grillled tiger shrimp, parsley citrus vinaigrette.

Kolokitho-Keftedes
Crispy zucchini fritters, graviera & feta cheese, mint evoo, tzatziki dip

Salata Kipou
Baby arugula, fine julienne carrots, mixed peppers, Brussels sprouts, haricot vert, tri-color cauliflower, light lemon garlic dressing

Keftedes
Ground sirloin meatballs with feta cheese & parsley cooked in tomato & basil sauce

Main Courses

Lavraki
Imported, Greek Islands, lean fish, mild & moist tender flakes with lemon potatoes

Solomos
Pan seared salmon on top of zucchini pappardelle sautéed with wild mushrooms, served with red pepper coulis

Kotopoulo
Roasted organic half cut chicken marinated in fresh lemon & fine herbs, served with Sautéed Brussels sprouts & wild mushrooms, lemon potatoes

Lahanika Skaras
Grilled eggplant, zucchini, vine tomato, Vidalia onion & jumbo asparagus, almond garlic purée

Makaronia Tou Kipou
Penne pasta with pesto sauce

Brizola
14oz Bone-in Ribeye Steak, fine herbed compound butter served with lemon potatoes

Desserts

Baklava 
Mixed nuts layered in phylo dough dipped in honey syrup dipped in belgium chocolate served with fig ice-cream

Sokolata
Belgian chocolate soufflé cake  served with strawberry coulis & ouzo whipped cream