46 looking to book

46 looking to book

Chef's Special Fine Dining Menu

Menu by Chef Valerios C

4.9 (23 reviews)

Heritage Tomatoes, Burratta, And Compressed Cucumbers On Chives Oil (V)

Trout Roulade Served With Roasted And Pickled Radishes And Crab Remolade

Chicken And Parma Ham Ballotine Stuffed with roasted red peppers and herbs parmesan foam

Octopus Carpaccio Served With Diced Tomato Con Cases And Diced Compressed Celery Marinated In Lemon Vinegrete. Finished With Beurre Blanch Sauce ,Prawn Oil, Lemon Balm And Garlic Flowers.

Fregola With Wild Mushrooms, Parmesan ,Tarragon And Tender Octopus Sous Vide

Fillet Steak Served With Potato Terrine Roasted Carrots And Red Wine Sauce

Lamb Rack Served With Caponata And Glazed Roscoff Onion Finished With Lamb Jus

Duck Breast In A Bed Of Leek Hay And Topped With Bergamot Jelly And Elder Flowers Finished With Timut Pepper Served With Bergamot Infused Butternut Squash Pure And Finished With Duck ,Juniper Berry Demi Glaze

Tiramisu

Panna Cotta

Strawberry And Basil Cheesecake

Traditional Greek Salad (V)

Rocket Salad With Walnuts, Parmesan Shavings And Balsamic Reduction (V)

French Beens With Dukah (V)

Tenderstem Broccoli With Garlic And Chilly (V)

Cheese Selection Served With Crackers, Dry Fruits And Nuts,Accompanied With Fresh Grapes And A Chutney Of Your Chutney.Selection of Italian soft, semi hard and hard cheeses

Cured Meat Selection Served With Fresh Bread And Grissini;Paired With Condiments Preserved In Olive Oil. Drizzled with extra virgin olive oil and oregano