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
Salad with arugula, radicchio, seasonal fruit, goat cheese, pecans, balsamic dressing / 16
Mixed salad with grilled shrimps*, avocado, roasted corn, orange fillet and ginger / 19
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 Jerusalem artichoke, potato cream and n’duja / 18
Seabass served with tamarisk, roasted lime and yuzu / 33
Black Angus tagliata, served with arugula, parmesan flakes, cherry tomatoes and truffle pecorino / 35
Caramel and 72% Choco ganache, banana compote, cocoa crumble, caramel ice cream / 9
