LUNCH TIME
Meat-cheese platter with Arseniko from Naxos island, Parmigiano, Metsovone smoked cheese, Spek, Coppa , salame Ventricina, pineapple-chili chutney, multi grain home made breadsticks / 16
Cherry tomatoes, carob croutons, pickled onions, caper leaves, mozzarella bufala, fresh basil, and tomato chili sorbet / 13
Salad with cabbage, broccoli, Fetel pear, pancetta affumicata, poppy seeds truffle honey and caramelized nuts / 12
Mixed vegetables with free range chicken, water cress, clementine tangerines, pomegranate seeds, cashews and chili dressing / 15
Carbonara bucatini with guanciale, pecorino and egg yolk cured in salt / 16
Penne with velouté tomato sauce, basil, cherry tomatoes and parmesan cream / 12
Free range chicken, roasted potato puree, roasted onions, smoked cream from egg yolk and thyme sauce / 17
Seabass served with tamarisk, roasted lime and yuzu / 25
Black Angus tagliata, served with arugula, parmesan flakes, cherry tomatoes and truffle-hazelnut oil / 29
