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
Pagoto
Chefs Daily specialty choice of ice-cream or sorbet