STARTERS

Fennel, pear and radish salad with orange ouzo vinaigrette (Ve)

Roasted gingered beets, walnuts, ginger vinaigrette and Parian mizithra cheese

Samphire salad, long bean, green apple, roasted pine nuts and pomegranate  (Ve)

Roasted cherry tomato and arugula salad with pan fried haloumi wrapped in vine leaves

Pumpkin carpaccio, blue cheese cream, pumpkin seeds, arugula

Octopus and noodle salad with chili, coriander and lime dressing

Mussels with spicy sausage and ouzo

Fish ceviche, seasonal fruit gazpacho

Cured sirloin, spicy tomato chutney, cucumber and poppy seed salad

MAINS

Pappardelle, aubergine, sultanas, pine nuts and Cretan krasograviera (red wine cheese)

Hand-made beetroot gnocchi, spinach, walnuts and rosemary oil (Ve)

Linguine with prawn, zucchini, chili, mint and lemon zest

Fish of the day with lemongrass and ginger sauce, candied orange, saffron rice

Seared tuna, lemon confit and caper dressing, arugula, marinated red pepper salad

Harissa and preserved lemon marinated chicken, artichokes, mint yoghurt

Slowly baked honey spiced lamb with almond and prune couscous

Oven roasted pork almond and cherries roulade, red wine reduction and roasted potatoes

Caramelized calves’ liver with roasted grapes, lentil and rice kosheri