Greek artichoke stew with vegetables on a sourdough bread.
Chestnut and mushroom soup with truffle oil and Greek yogurt.
Squid sauté with basil pesto, lemon and squid ink sauce
Glazed Pork tenderloin with apricots, prunes and pistachios. Served with chestnut purée.
Sea bass fillets rolls with tiger prawns, sun-dried tomato sauce, pan fried polenta topped with sun-dried tomato and basil pesto.
Baked bucatini pasta with fresh wild mushrooms duxelles, vegan béchamel and cashews crust.
Greek semolina pudding with orange sauce and chocolate sorbet.
Flexi chocolate ganache with raspberry gel, caramelized hazelnuts, cocoa tuile and fresh fruits.
Cheesecake with Greek Christmas honey cookies and caramelized walnuts. Served with frozen yogurt with honey.
A glass of house wine or non – alcoholic drink
Disclaimer: We cannot guarantee that the food is produced in a nut-free environment. Patrons need to tell us of any food intolerances.