LUNCH TIME
Meat-cheese platter with Gruyere from Kozani, Imicloro from Komolos island, Tseberi from Ithaka, Spicy salami from Drama, Corfu Coppa, Luza from Tinos island, pineapple-chili chutney, multi grain homemade breadsticks / 18
Cherry tomatoes, carob croutons, pickled onions, caper leaves, mozzarella bufala, fresh basil, and tomato chili sorbet / 15
Salad with cabbage, brocolli, pear, pancetta affumicata, caramelized nuts, poppy seeds and truffle honey / 14
Mixed salad with chicken in cereal crust, brown mushrooms, arugula, pecorino cheese, walnuts, celery and Caesar’s dressing / 16
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 Jerusalem artichoke, potato cream and n’duja / 17
Seabass served with tamarisk, roasted lime and yuzu / 29
Black Angus tagliata, served with arugula, parmesan flakes, cherry tomatoes and truffle pecorino / 31
Chocolate / Coffee / Cocoa biscuit / Ice cream with black rum and caramelized pecan / Caramel opalline with cocoa / 9
