Spring salad with fresh goat cheese and parmigiano, bouquet of fresh leafs, cucumbers, carrots, radishes, cherry tomatoes, hazelnuts and pomegranate

230 g/ml

Fresh spinach salad with hummus of chickpeas and tahini,with mustard dressing , croutons and caramelized shallots fattoush / 230 gr. (vegan dish)

Summer salad with cucumbers and fennel, smoked trout, radishes and celery, dill and citrus vinaigrette / 230 gr.

Roasted eggplant with fresh buffalo cheese, buffalo “Katak”, tomato-fennel salsa and roasted peppers.

250 g/ml

Traditional white sheep cheese with tomatoes, roasted peppers, onion, “Katak” with fresh cucumbers, walnuts and garlic in balsamic-sun dried tomato dressing.

250 g/ml

Fritted crispy calamari on a bunch of leaves, celery and peppers seasoned with spicy- sour garlic dressing / 230 gr.

Tartare of salmon teriyaki and lime, carrot - curry mayonnaise, pickled ginger and red caviar 180 gr.

Italian Burrata cheese with pink tomatoes, roasted cadaif with Provencal herbs, marinated asparagus with orange peels and Tagiasca olives / 250 gr.

"Vitello Tonnato" - marinated veal fillet in tuna sauce, capers, spinach, cherry tomatoes, icebergs and radishes / 150 gr.

Aromatic tomato soup with pesto and parmigiano / 260ml.

Tripe soup "Chef‘s" by our original recipe with milk and butter / 260ml.

Rib eye steak "Black Angus USA" with Spring potatoes or vegetables from the grill.. (write in comments approximately тhe weight of the stеak, the price is for 100 gr.)

100 g/ml

"Adana kebab" lamb with kioupoolou spread, Pita bread, yoghurt with levurda, crushed red onion with parsley, lettuce and lemon / 260 gr.

Porkbon fillet with coconut, mango sauceand basmati rice with vegetables, lemon grass and coconut milk / 250 gr.

Classic "Beef" burger with Spanish crunchy bacon, Asiago and Chedar cheese, “Chef's” sauce and summer pickles served with home-made fried potatoes. / 250 gr.

Quinoa with Arabian spices, artichoke, grilled vegetables and puree from dates with orange / 250 gr. (vegan dish)

Quail (deboned) stuffed with figs wrapped in prosciutto on cous-cous with smoky almonds, snow peas and strawberry-lemon balm sauce / 250 gr.

Grilled veal meatballs on pita bread, homemade “luteniza”, marinated hot peppers and french fries / 300 gr.

Roasted beef fillet with forest herbs, crispy onion, young potatoes and carrots on “Jus” with pepper / 250 gr.

Tagliatelle pasta with shrimp, octopus, salmon and scallops Saint Jaque in Velote sauce with Pernod foam and cuttlefish ink 230 gr.

Fillet of grilled Sea bass with carrot "Agli olio", fresh asparagus with mint and salsa of cherry tomatoes and shallots / 250 gr.

Prawns and vegetables tempura served with two sauces - spicy with “Sriracha” and citrus “Ponso” / 250 gr.

Octopus from the grill with olives "Tagiasca", purees of peas and carrots, olive oil with smoked pepper and lime / 230 gr.

French baguette

Wholemeal bread

Fork, knife, napkin

1 Piece.

Spoon, napkin