Starters

1. Carpaccio of sea bass

with mayonnaise, paprika, orange fillet, tomato, and fresh olive oil.
2. Shrimp saganaki

with tomato sauce, snow feta cheese and herbs.

Main Courses

1. Salmon

with beetroot tartare, orange hearts, fennel flakes, and herbs.
2. Lamb

with eggplant cream, yogurt sauce, and stuffed eggplant with tomato and herbs from our garden.

Desserts

1. Strawberry confit

with vanilla ice cream and mint juice.
2. Ice cream

of your choice from our selections.