LUNCH TIME
Meat-cheese platter with San Michali from Syros island, imicloro from Kimolos island, pitharisia from Skiros island, spicy salami from Drama, Corfu coppa, luza from Tinos island, pineapple/chili chutney, multi grain home made breadsticks / 18
Salad with cabbage, broccoli, pear, pancetta affumicata, caramelized nuts, dressing with poppy seeds and honey / 15
Mixed salad with roasted chicken, brown mushrooms, arugula, pecorino cheese, walnuts, celery and Caesar’s dressing / 17
Cherry tomatoes, carob croutons, pickled onions, caper leaves, mozzarella buffala, fresh basil, olives and cucumber / 15
Carbonara bucatini with guanciale, pecorino and egg yolk cured in salt / 17
Rigatoni pomodoro with basil, cherry tomatoes and Xinotyri from Naxos island / 16
Free range chicken with sweet potato purée, shiitake mushrooms, and chicken jus / 18
Seabass served with tamarisk, roasted lime and yuzu / 34
Black Angus tagliata, served with arugula, cherry tomatoes and truffle pecorino / 36
Tiramisu / 9
