APERITIFS

Drought Heineken 500ml

Rose Sprakling wine glass 90ml

Cointreau Fizz 250ml (Cointreau / lime juice / soda)

Cosmos Tanqueray Gin & ginger ale 400ml

Metaxa & tonic 400ml

 

 APPETIZERS

COLD

Modern style of Greek salad with “Green Zebra” cherry tomato, mini onions, Zucchini carpaccio, dices of summer peppers and highland feta.

Smoked trout fillet with finokio, orange sauce and orange fillet

Mille-feuille οf Salmon/ avocado mousse, peanuts, side of cheese ball and shrimp ceviche with salmon eggs and gold leaf.

 

WARM

Τraditional rolls stuffed with Cretan cheeses on a bed of chili Marmalade.

Traditional moussaka with house made béchamel (for 2 persons).

Umami – Puff Pastry “Feta Wellington” with mushroom pate/ sweet mustard/ prosciutto and rose chutney.

Fine delights– Baked Garlic-bread with Philadelphia, cold mushrooms Cappuccino and a side of “magic snack” jar (mini red pepper stuffed with goat Cheese, West islands salami, sun dried tomato, olives)

Οctopus leg, on a bed of white egg roe, ouzo gel and tomato/ chili marmalade.

 

PASTA

“Veggie Pasta” – Pasta with cherry tomatoes, anchovies, caramelized onions and garlic cheese marble.

“Beef pasta” -Linguine with stir fry beef strip loin, beef sauce with Merlot wine and Cretan cheese flakes.
Suggested wine: Merlot “Chateau Julia” – Proud Macedonia/ Ηellas. (Highly recommended)

“Sea food Pasta” – Pasta with sea food (fresh mussels, fresh baby squid, fresh octopus, Atlantic ocean shrimp) with ouzo and garlic.
Suggested wine: Asyrtico Nychteri/ Santorini Island / Hellas

 

TRADITIONAL PLATES

Plates are cooked limited as restaurant does not serves food in microwave ovens.

Beef loin in summer tomato sauce with byzantine spices, on a bed of aubergine puree. (Stew)
Suggested wine: Merlot/ Monastery of the Holy Trinity/ Chania. (Highly recommended)

Lamb souvlaki marinated with herbs and olive oil, and small garden of country potatoes, bacon, sun dried tomatoes and mushrooms.
Suggested beer: Erdinger/ Weiss bier/ Bavaria. (Highly recommended)

Braised Lamb Shank with traditional orzo pasta in the oven, with fresh tomato and Cretan Greyer gratin.
Suggested wine: Syrah Avantis/ Evoia Island. (Highly recommended)

 

MEDITERRANEAN CUISINE

Grilled highland chicken stripes, on a bed of sweet potato puree and coffee/ pepper/ parmesan tastes.
Suggested whisky: Nikka Taketsuru/ Japan.

Chicken “Surf & Turf“ with shrimps, fresh gnocchi, mignon vegetables and Philadelphia sauce.
Suggested Vodka: Cîroc / France

Pork fillet stuffed with smoked cheese on a bed of hummus and caramelized onions with vinsanto wine sauce. (Highly recommended)

Day fish fillet with cold lemon/olive oil sauce, and courgete carpaccio stuffed with a blend of red pepper and feta.
Suggested wine: Euphoria/ Wine Expressions/ Μarko Wineyard/ Athens

 

STEAKS

Beef plates are recommended Medium Rare. Beef plates are not recommended more than medium

“Jackson’s Steak King’s Cut” – Grilled beef steak, with country potatoes, bbq sauce and mustard with Cretan honey (500grm). (Highly recommended)

“Signature Steak” – Beef fillet with baby vegetables, almonds and side of Roquefort sauce.(250grm)

“Cowboy Steak – The Rib eye” – Black Angus Prime rib eye steak with “cheddar and sour cream” potato and asparagus jacked in Greek prosciutto.(350grm).
Suggested whisky: Αmrut Single Malt/ India (Highly recommended)

 

 

THE FLANK STEAK

(Highly recommended) Steak is recommended medium rare. Steak is not recommended more than medium.
Try our beef Flank Steak marinated in soya / olive oil, with sweet wine sauce, village potatoes, supported with summer Coleslaw salad
Suggested wine: Cabernet Sauvignon Loupakis Estate/ Chania/ Crete