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In addition to the daily menu, enjoy a Prix Fixe menu for NYE with optional wine pairing created by Executive Chef Nikos Maheras
Blue crab cakes/ Emince of carrots, celery and shallots / fresh herbs and spices.
Asparagus/ prosciutto di Parma / wrapped in crispy fillo dough.
Sweet red beets/ pureed with vegetables and spices/ dollop of goat cheese/ fresh thyme/ creme fraiche.
Arugula salad/ fennel/ red cabbage/ Cara Cara orange, red grapefruit and grapes/ haloumi cheese from Cyprus/ Organic Greek honey/ extra virgin olive oil.
Pan-seared striped bass fillet/ fennel/ Kalamata olives/ finger link potatoes/ Assyrtiko white wine sauce with capers.
Baked chicken roll/ sauteed spinach, pancetta and mushrooms/ light white wine sauce/ gratin Dauphinois.
Pot Roast lamb fillet/ red wine sauce/ cauliflower puree/ seasonal grilled vegetables.
Valrhona chocolate lava cake/ dollop of Tahitian vanilla bean ice cream.
Rice pudding with homemade sour cherry preserve and cinnamon.
(2 oz glass)
Gerovassiliou ’15 Malagousia (Epanomi, GR)/ floral aromas/ light crisp citrus/ pear/ mango/ winemaker recently rediscovered this grape which was nearly extinct (with starters).
Sigalas ’15 100% Assyrtiko (Santorini GR)/ prickly citrus/ minerals/ persistent finish
91 Points –Wine Spectator (with stripped sea bass).
Gaia Estate ’14 Agiorgitiko (Nemea, GR)/ dark plums/ black cherries/ velvety finish (with chicken roll).
Alpha 12 Xinomavro (Amyndeon, GR)/ deeply fruity/ black truffles/ registers of roses and herbs (with lamb fillet).
Contact us for questions or large parties
Kalli Xronia! Happy New Year From all of us!