Soups

​

Creamed Spring Pea and Mint                                             Fire Roasted Pepper                                               Curried Chic Pea and Basil

Roasted Pumpkin and Orange                                              Youvarlakia                                                                        Cuttlefish Stew

Butter cream Corn Chowder                                                  Chicken Avgolemono                                                  Classic Tomato and Basil

Appitizers

​

    Lamb Fricase                                                                            Polpetta in  Sugo                                                          Leek and Roasted Garlic Foccacia

     

  Portobello Puff Pastry                                                       Polenta tartelettes with  mozzarella                        Aubergine Orchid Parmigiana in tomato  

                                                                                                                                                                                                                                   sauce. 

Parmesan Box filled with                                                                Mixed Dumpling Trio

caramelized peppers 

chèvre cheese and sweet paprika                     Parma ham stuffed with a scapece courgette  mint leaves

             

​

 

Pasta

​

Conchiglioni  with Amatriciana sauce guanciale,pecorino cheese,cherry tomatoes sauce and rosemary.

​

Top Hats dumplings :smoked saumon,soft boiled egg on a creamy lemon hinted potato&chives purée.

 

Beef and pork mince stewed Meatballs in red rich tomato sauce served with warm herb fideua short pasta.

 

Farfalle bianca with spring peas, fresh mint and parmigiano.
 

Meat

​

Pan Seard duck breast with sautéed carrots in mint and an apple fennel slaw.

​

Grilled Salmon served with cauliflower mash over mint beurre blanc.

​

Spetsofia with sweet and sour peppers served with fraviera cheese and fresh bread.

​

Slow cooked lamb pugliese cooked in white wine and herb broth with seasonal root vegitables.

Alternate Main Dishes

​

Greek Fave puree with pan seard frois gras pickled pearl onions and a red perpper chili reduction.

​

Soft Aumônière Pocket stuffed with mushrooms, cherry tomato confit.

​

Grissinopoli crispy breaded beef strips&sweet chili pepper dip served with zested carrot zucchini julienne.

​

Capunet
Piedmont(I)style  baked savory cabbage leaves with sweet sausage and amaretti served on a vedere of creamy red chicory and topped with a soft cheese fonduta.