The art of taste

TASTINGS

Menu Selection

Tastings

Welcome Drink

  • Fruit Punch

  • Sangria

  • Bellini

  • Kir Royal

  • Mimosa

  • Strawberry Rossini

  • Frozen Lemon Margarita

  • Daiquiri Cocktail’s

  • Aperol Spritz

  • Gluhwein

Served platters

  • Mini Cretan Rusk with Diced Tomato and xinomizithra

  • Mini Rusk with smoked eggplant dip and mortadella slices

  • Canapés with smoked eggplant dip, ginger and lime

  • Wrap with prosciutto, Parmesan, truffle oil and wild arugula

  • Savoury Choux with goat’s cheese and pistachio crumble

  • Savoury Choux with smoked salmon, yoghurt cream and Milano salami

  • Savoury Choux with sun-dried tomato and Katiki Domokou cheese

  • Mini tarts with shrimp salad and mango sauce

  • Cheesecake with xinomizithra mousse and sweet cherry tomatoes

  • Feta cubes coated with barley, black sesame seeds and honey

  • Cheese balls filled with smoked cheese and wild oregano

  • Mini goat’s cheese pearls with peach and pistachio powder

  • Zucchini cannelloni filled with herbed cream cheese

  • Zucchini balls with marjoram, yoghurt dip and herbs

Download the Full Menu (PDF)

Salads and Cold Platters

Salads

  • Greek Salad

    caper leaves, olives and oregano

  • Cretan Cheesecake

    barley rusk biscuit, xinomizithra, olive oil and fresh onion jelly

  • Italian Caprese Salad

    cherry tomatoes, bocconcini and fresh basil and olive oil dressing

  • Oregon

    small-leaved salad with prosciutto, cherry tomatoes, Parmesan, honey mustard dressing and flaxseeds

  • Prosciutto Caesar’s Salad

    ciabatta croutons, crispy prosciutto and Graviera cheese flakes

  • Shrimp Caesar’s Salad

    shrimps, bacon and croutons

  • Chicken Caesar’s Salad

    chicken, bacon and croutons

  • Green Salad with Avocado

    arugula, French lettuce, avocado, toasted almonds and honey vinaigrette

  • Arugula and Strawberry Salad

    strawberries, caramelised walnuts, strawberry vinaigrette, Gorgonzola cheese and crispy prosciutto

Cold Platters

  • Oak-smoked salmon with lemon verbena and fennel with truffle mayonnaise and estragon

  • Glazed turkey fillet rosettes with green olive, marjoram, herbs and feta

  • Cheese Platter

    Mytilene Feta, Cretan Manouri, Cretan Graviera, Gorgonzola, Pecorino, Edam
    Accompanied by a variety of crackers, breadsticks and home-made chutneys

  • Cold Meat Platter

    Bresaola, Karpenisi Prosciutto, Beer salami, Mortadella slices
    Accompanied by hand-made croutons and spicy-cheese dip

Appetizer's and Side Dishes

Parmesan Stand

  • Carved Parmesan Wheel

  • Chilled melon, mint leaves and porto jelly soup in a shot glass

  • Vegetable Antipasti with basil pesto

  • Dried Fruit

  • Variety of breadsticks and pita bread chips

  • Prosciutto Crudo with pineapple parisienne

Appetisers & Side Dishes

  • Savoury eggplants sprinkled with feta, diced onion and a light tomato sauce

  • Mini eggplant boats with Bolognese sauce and light Graviera sauce

  • Caponata with zucchini, eggplant, estragon, cherry tomatoes and haloumi

  • Zucchini croquettes with feta, mint and dill

  • Sun-dried tomato and feta croquettes

  • Oven-baked lasagne with fresh spinach, mozzarella and herbs

  • Oven-baked lasagne with smoked pancetta, mozzarella and a light tomato sauce

  • Pasta au gratin with four cheeses and smoked pork

  • Oven-baked lasagne with fresh spinach, mozzarella and herbs

  • Kantaifi fillo au gratin with Mykonos lountza and Florina peppers

  • Cheese mousse and turkey-filled crepes

  • Spinach, chicken, ricotta and light Graviera cream-filled crepes

  • Cannelloni a la Toscana

Pasta & Rissotto

Pasta Stand

  • Pappardelle with grilled vegetables, fresh mushrooms and “San Michael” cheese

  • Tortellini with diced sweet pumpkin, ricotta and crispy prosciutto

  • Farfalle with fresh smoked salmon, vodka and fennel tops

  • Fresh ravioli with goat's cheese and tomato marmalade aromatised with thyme and basil

  • Ravioli filled with Parmesan and ricotta

  • Potato gnocchi with spinach, oxtail, Mavrodafni wine and Portobello mushrooms

  • Sour and coarsely cut trahana

    with sautéed mushrooms, lemon, estragon, fresh cream butter and Mani-style sygklino

  • Mac & Cheese with smoked pancetta and Metsovone

  • Aromatic couscous with sun-dried tomato, basil, olives, pine nuts and feta

  • Orzotto with shrimp, octopus and sun-dried tomato sauce

Risotto Stand

  • Riso Carnarolli with porcini mushrooms, red wine, Parmesan and truffle oil

  • Risso Carnarolli with mushrooms, lime and Parmesan flakes

  • Risotto Milanese with pecorino, saffron and fresh estragon

  • Risotto Μascarpone with smoked trout, fresh spinach and ginger

  • Squid-ink risotto with pecorino and aromatic honey

  • Seafood risotto with bisk and tomato

  • Crab risotto with wild radish, asparagus, marjoram and cream cheese

  • Paella with clams, calamari, chicken, beef sausage and fresh coriander

Meat Stand

Carving Stand

  • Whole pork leg

    accompanied by honey and aged molasses with soy caramel, sweet and hot mustard

  • Stuffed pork Porchetta with pork tenderloin, Dijon mustard and herbs

    accompanied by gravy sauce and caramel soy

  • Tenderloin Chain off

  • Rib eye

  • Picanha

  • Tomahowk Steak

  • Sirloin escalope

    with green bell pepper, cherry tomatoes and fresh thyme

Sauce Meat

  • Grilled chicken thigh fillets aromatised with olive oil lemon and fresh oregano

  • Grilled patties made from fresh minced meat and herb gremolata

  • Bacon-wrapped sausage with plum stuffing

  • Grilled pork fillets with yoghurt, thyme and fresh coriander

  • Oven-baked pork and chickpea stew with Florina peppers and smoked apaki

  • Pancetta stuffed with sun-dried tomato, fresh mushrooms, olive paste and manouri

  • Mock Tender veal fillets with gravy and fresh mushrooms

  • Veal sofrito with Moschofilero wine and sweet potato and fennel mash

  • Hünkâr beğendi with smoked eggplant mash and beef ragu

  • Entrecote beef with three peppercorn sauce

  • Sirloin escalope with green bell pepper, cherry tomatoes and fresh thyme

  • Rack of veal slowly cooked for twelve hours

    with gravy, Madagascar pepper and Mavrodafni wine

  • Stuffed pork Porchetta with pork tenderloin, Dijon mustard and herbs

Sweet Selections

Sweet Selections

  • Greek donuts (loukoumades) covered in honey, Ceylon cinnamon and walnuts

  • Greek donuts (loukoumades) covered in hazelnut praline and coconut sprinkles

  • Crème Brûlée with pistachio and caramelised pop corn

  • Croquettes with ricotta, raisins, honey and organic Ceylon cinnamon

  • Panna Cotta with Chios mastic, sour cherry sweet spoon and pistachio

  • Mille Feuille with almond cream and sugared puff pastry sheets

  • Banoffee with Oreo biscuits and butter caramel

  • Cheesecake with Oreo base and wild cherries

After Stands

  • American Style Hot Dog

  • Pork Wrap

  • Chicken Wrap with iceberg, herbed mayonnaise sauce

  • Bao Buns (Asian steamed bread buns)