Fava from Santorini
Served with smoked eel, caramelized onions, wreath of sun-dried tomatoes, olive crumbs with extra-virgin olive oil
Appetizers
Sauteed Shrimps
With shrimp essence in a mastic sauce, an avocado rose.
Salmon Tartare
Ringed by avocado slices,chives cedar & lime vinaigrette.
Ambrosia Tarts
Filled with caramelized onions, slices of fresh tomatoes & goat cheese in basil sauce
Duck Foie Gras
Slightly sauteed on a souflle of traditional Greek cheeses tart, sprinkled with myrtle, berry & Vinsanto wine sauce
Grilled Octopus
Wrapped with Kadaifi angel hair accompanied by a roe mousse, sprinkled with mint sauce.
Sauteed Baby Squid
With pesto sauce, pine nuts, in a crisp nest, accented with ouzo.
Desserts
Ambrosia Delice
With chocolate mousse, chocolate crumble flavoured with vanilla, minced mango – pineapple & passion fruit, served with chocolate & golden leaves
Summer Biscuit
With mascarpone mousse & rose petal jam accompanied by pistachio ice cream
Greek Kadaifi
With a variety of nuts, dried fruit, served with mastic ice cream & pink pepper grains
Fish
Fresh Shi Drum Fillet
Served with celery root puree, fresh thyme in capers and lemon sauce
Fresh Salmon Fillet
Served with asparagus, spinach & rice croquettes & seasonal greens in lemon sauce with extra-virgin olive oil
Main Courses
Tender Beef Fillet
Accompanied by slowly-cooked yam mash, amber porcini mushroom sauce with white wine & truffle oil.
Lamb Cutlets
Served with mashed chick peas, caramelized shallots, with a sauce from Katiki cheese of Domokos
Duck Fillet
Accompanied by baby carrots, green asparagus, figs in Santorini Vinsanto sauce
Veal “Filitakia”
Served with “dauphinoise” potatoes and sprinkled with creamy green bell pepper sauce,white Chardonnay wine & pink pepper grains.
Pasta & Risotto
Linguini with Seafood
With shrimps, mussels, baby squid in fresh tomato sauce, herbs, doused with aniseed distillate
Babette Ribbons
With lemon sauce, fresh rocket leaves and extra virgin olive oil
Risotto with Shrimps
In fresh tomato sauce, herbs, flavoured with white truffle oil
Risotto Foie Gras
With a variety of wild mushrooms, bird liver, flavoured with thyme,parmesan & herbs
Salads
Santorini Salad
With Santorini cherry-tomatoes, cucumber, olives, peppers, capers, caper leaves on crisp salad leaves, with Santorini Chloro cheese, sprinkled with balsamic vinaigrette
Ambrosia Salad
With a variety of seafood & exotic fruit (mango, passion fruit, kiwi), cashew nuts, on fresh leaves of colourful lettuce, sprinkled with exotic fruit vinaigrette
Romantic Salad
With rocket salad leaves, baby spinach, lettuce, fresh strawberries & plums, nuts, dried figs, pomegrante vinaigrette
Soup
Soup of the day
Lobster Cream Soup
With sauteed shrimps & bottargo from Missolonghi
