• Giant Butter Beans (Yegantes) – Baked in a rich tomato sauce with aged Kefalograviera cheese.

• Grilled Oysters – Served with butter, garlic, lemon, coriander, and parsley.

• Zucchini Feta Cakes – Paired with walnut muhammara and olive-honey vinaigrette.

• Award-Winning Octopus – Accompanied by roasted chickpeas, figs, orange, mint pesto, and aioli.

• Halloumi Saganaki – Cyprus cheese with fig marmalade and black sesame seeds.

Crispy Calamari – Lightly fried and served with tomatillo salsa verde and mustard sauce.

• Rustic Sausage – Oven-roasted with charred cabbage and tzatziki.

• Champagne Black Mussels – Cooked with sparkling wine, butter garlic, Parmesan, and chili flakes.

• Santorini Salad – Romaine lettuce with shredded chicken, syglino manis goat cheese, and anchovy mustard dressing.

• Horiatiki Greek Salad – A traditional Greek salad with aged feta, Kalamata olives, and olive oil.

• Holly Mountain Salad – Inspired by a monastery recipe, featuring beans, shredded fennel, orange, parsley, aged vinegar, tahini, and smoked mackerel.

• Tuna Lakerda – Semi-cured with lemon zest, Schimini Togarashi, and Fleur de Sel.

• Fagri Ceviche – Fresh fish with grape gazpacho, parsley, and coriander.

• Tiger Shrimp Saganaki Crudo – Raw tiger shrimp with cherry tomato, feta, cucumber, and lime.

• Oysters Mignonette – Fresh oysters served with a classic mignonette sauce (additional charge may apply*).

• Shrimp Truffle Rigatoni – Rigatoni with valley shrimp in an Assyrtiko butter wine sauce, finished with fresh truffle.

• Mount Athos Kritharoto – Orzo with grouper, shrimp, Kakavia jus, lemongrass, saffron, crispy leek, aged Parmesan, and orange zest.

• Sea Scallops – Served with syglino Manis, Santorini fava purée, dill, and green peas.

• Wild Shrimp Manestra – Wild tiger shrimp with orzo, tomato sauce, and Naxos Gruyère cream.

• Cod Fish Meatballs – Made with arborio rice, egg lemon sauce, parsley, crispy Jerusalem artichokes, and lemon zest.

• Twin Jumbo Prawns – Grilled wild U3 prawns with a lemon caper sauce (additional charge may apply*).

• Snapper Filet – Served with celery root, hazelnuts, savoro sauce, and petimezi.

• Whole Bronzino – A whole grilled fish with kale, leeks, raisins, and garlic.

• Steamed Halibut à la Polita – Accompanied by artichokes, egg lemon sauce, and purple mashed potatoes.

• Atlantic Salmon – Paired with feta spinach, butter Moschofilero wine reduction, saffron, Jerusalem artichoke chips, and orange zest.

• Tuna Tagliata – Sesame-crusted, olive oil-seared tuna with butter beans.

• Free Range Chicken – Prepared with syglino Manis, baked okra, tomato sauce, and Parmesan espuma.

• Herb Crusted Leg of Lamb – Slow-cooked with celery root, hindshank, and walnut lemon pesto.

• Black Angus Brisket – Cooked for six hours with petimezi, trahanas, and sofrito sauce.

• New York Strip – A 16oz prime cut with demi-glace and bone marrow butter.

• Wagyu Moussaka – Layers of potatoes, zucchini, eggplant, and ground Wagyu beef topped with béchamel sauce.

• Gyro – Choice of lamb, chicken, or shrimp, served with pickled onions, avocado, tzatziki, and truffle Parmesan fries.

• Thyme Organic Chicken Souvlaki: Marinated chicken breast with thyme and olive oil, served with root vegetables.

• Baklava – A classic phyllo pastry with honey and nuts.

• Orange Pie – Served with ice cream.

• Walnut Cake – A rich, spiced walnut dessert.

• Bougatsa Cream – A creamy custard-filled phyllo pastry.

• Greek Yogurt – Served with honey, nuts, and figs.

• Vanilla Ice Cream – A simple, classic finish.