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Chef's Tasting Menu

Winter Salad
baby spinach, kale and arugula with poached pear, crumbled feta, pomegranate and candied pecans
Tuna
blood orange, salerno ladolemono, fennel and fresh mint
Langoustine
ouzo honey glazed pork belly, rainbow cauliflower with white asparagus puree
Black Truffle Spaghettoni
creamy truffle sauce, kefalotiri espouma with fresh shaved black truffles
Lavraki
pan seared mediterranean sea bass with wild mushroom farro, horta and pomegranate reduction
Lamb Loin
lemon potato gnocchi, honey glazed carrots and roasted brussel sprouts
Karidopita
pistachio cream aux, sour cherry spoon sweet with yogurt gelato
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