COSMOS RESTAURANT

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Appetizers

The Greek snack (V) 9.80

Wood oven breads | house made tzatziki | olives | spicy tomato spread. Recommended drink: Cretan Raki Domain Pnevmatikakis / Kissamos Chania

9.80
Greek salad (Gf – V) 9.90

“Green zebra” tomato | cucumber | green pepper | olives | pickle onion | feta | fresh basil | olive-oil & apple vinegar vinaigrette. Recommended drink: Wine glass “Moshofilo” Domain Lafazanis / Peloponnese Greece

9.90
Finger food of zucchini balls (V) 9.90

Deep fried zucchini balls with potato, feta and thyme | spicy cheese mousse. Recommended whisky: Akashi Single Malt / Japan

9.90
Saganaki (V) 9.90

Crispy mediterranean cheese croquettes | Turkish delight | gel lime. Recommended whisky: Amrut Single Malt / India

9.90
Baked bread 10.70

Baked garlic dough with melting cheese | pork sausage stuffed with feta & sun-dried tomato | pickled onion | rocket greens | paprika oil 10.70 Recommended Rum: Ron Zacapa / Guatemala

10.70
Creamy mushrooms (V) 10.70

White mushrooms | Metaxa | garlic | milk cream | parsley | gated gruyere | grilled rye bread. Recommended drink: Laphroaig Quarter Cask / Scotland

10.70
R A W (Gf) – “Tartare” 15.50

Yellowfin tuna | King rogue eggs | “leche de tigres”. Recommended drink: Tsipouro Chardonnay Skin contact “small batch” / Larisa – Greece

15.50
Fine delight (Gf) 16.50

Shrimps | blue cheese cream | potato terin | King rogue eggs. Recommended drink: Retsina Wild Ferment Assyrtiko Kehris / Kilkis Macedonia – Hellas

16.50
Calamari (Gf) 16.50

Grilled calamari | quinoa with vegetables & goji berry | coconut sauce. Recommended Vodka: CÎROC / France

16.50

Pasta

Summer tomato pasta (V) 9.80

Linguine | tomato sauce | fresh basil | grated feta

9.80
Chicken pasta 15.60

Linguine | chicken breast | smoked bacon | basil pesto

15.60
Pasta & meatballs 15.90

Linguine | beef meatballs in tomato sauce | grated feta

15.90

Main Course

Moussaka (baked “à ’la minute”) 14.40

Potato | aubergine | beef mince | gratin of homemade bechamel

14.40
Street food of Βurger deluxe 15.70

Beef burger in brioche| cheddar sauce | iceberg | “Five Spices” mayo | ΒΒQ sauce | potatoes

15.70
Chicken souvlaki (Gf) 16.80

Grilled chicken thigh & vegetables on a skewer | olive oil & lime vinaigrette | Ceasar’s salad

16.80
Chicken fillet (Gf) 17.80

Best quality of chicken breast | sour cream | sweet potato puree | tomato salad in rice paper tacos

17.80
Beef Stifadο 17.80

Beef stew slow cooked in vintage wine & orange | eschalots | couscous with vegetables

17.80
Roast lamb (Full fat – Gf) 21.00

Slow cooked free range lamb shank | fluffy potato puree | baked chickpeas | lamb sauce

21.00
Duck “à l’ orange” (Gf) 25.00

Pan seared butter Duck’s breast | beetroot & hazelnut risotto | orange sauce

25.00

Sea food

Mix sea food souvlaki (Gf) 19.00

Grilled skewer of sword fish – shrimp – calamari | olive oil & lime vinaigrette | Ceasar’s salad

19.00
Shrimps pasta 19.80

Linguine | fennel | garlic | shrimps | orange & lime cream | house made bisque

19.80
The fish fillet (Gf) 23.00

Grilled white fish fillet | sauted wild greens & bacon | Hollandaise

23.00

Steaks

All steaks (except the pancetta) are free range and “antibiotics and hormones free”.
All humanly treated & grown in a stressed free valley according to high quality global standards of production, feeding and marketing. 
Αll the vegetables of the plates are served at room temperature.

Pancetta (50% fat) 16.90

Cattle: Greek “large white” red nose / age: 8 months / origin: Greece / 300 gr / cut: Belly. Slow cooked “butter cut” pork belly confit | tomato sauce in sour cream | mustard seeds pickle | potato on pita bread

16.90
Beef house steak 24.80

The Rangers valley Jackson’s New York steak (20% fat – Gf) – Cattle: Braford & Hereford / age: 8 months / origin: Greece / 300 gr / marbling score: 4 / cut: Striploin. Boneless grilled beef steak | vegetables & potatoes on smoked paprika aioli | pepper sauce (alternative sauce: Port wine)

24.80
Pepper steak (5% fat – Gf) 35.00

Cattle: Black Angus / age: 8 months / origin: Brazil / 250 gr / marbling score: 2 / cut: Tenderloin. Finest cut of mouthwatering grilled beef fillet | vegetables & potatoes on smoked paprika aioli | pepper sauce (alternative sauce: Port wine)

35.00
Signature dish 38.00

Best end of lamb (10% fat) – Cattle: Merinos Feine / age: 12 months / origin: New Zealand / 250 gr / cut: Ribs. Highly-flavored grilled spring lamb racks | smoked aubergine bechamel | Greek black truffle | mustard seeds pickle | Madeira wine sauce (alternative sauce: Pepper)

38.00
King’s cut cowboy steak 45.00

The Yankees farm Bill Carson’s entrecote (50% fat – Gf) – Cattle: Rubia Gallega / age: 8 months / origin: Huesca – Spain / 400 gr / marbling score: 8 / cut: Rib eye (boneless). Mouth melting grilled rib eye | vegetables & potatoes on smoked paprika aioli | pepper sauce (alternative sauce: Port wine)

45.00

Tip: For cooking we use exclusively “cold pressing” extra virgin olive oil from Chania area olive groves, produced in not more than 27 oC / 80.6℉. Please do not change the recipes and the ingredients of the dishes

Sides

Wood oven breads 5.00
5.00
Μini vegetables plate (150 gr – Gf) 5.00
5.00
Deep fried potatoes (150 gr – Gf) 5.00
5.00
Port wine sauce (100 ml – Gf) 4.00
4.00
Pepper sauce (100 ml – Gf) 4.00
4.00
Tzatziki spread (200 gr – Gf) 5.00
5.00
Potato puree (200 gr – Gf) 5.00
5.00

Dessert

“Chocolate sin” 10.00

Μilk chocolate mousse | wild cherries | butter sable | bed of chocolate biscuit

10.00
“Fruit tart” 10.00

White biscuit tart | vanilla cream | fresh fruits

10.00
“Vanilla dreaM” 10.00

Juicy sugar orange cake | vanilla | whipped cream | cinnamon

10.00
Homemade Ferrero Rocher 4.00

ball of smashed hazelnut | milk chocolate | Nutella – Piece 65 gr – Minimum order: 2 pieces

4.00

Cheese for after dinner

Mountain goat Gruyere / Crete (200 gr) 9.50
9.50
Shepard’s goat cheese with dry chili flakes / France (100 gr) 10.00
10.00
Roquefort / France (100 gr) 10.00
10.00
Stilton / Great Britain (150 gr) 13.00
13.00
Black truffle pecorino / Italy (200 gr) 14.00
14.00
Red Dessert wines for the cheese 7.50

Tawny Port (150 ml)

7.50
White Dessert wines for the cheese 7.50

Muscat (150 ml)

7.50

Ouzo – Tsipouro – Raki

Ouzo Plomari ultra quality (200 ml) 14.00

Mytilene Island

14.00
Tsipouro Idoniko master quality (200 ml) 14.00

Macedonia

14.00
Raki Domain Pnevmatikakis (200 ml) 9.00

Chania

9.00

Coffee

Irish coffee 9.50

Finest blend of Irish Whiskey, whipped cream & dark chocolate

9.50
Baileys coffee 9.50

Creamy blend of Ιrish liquor, whipped cream & dark chocolate

9.50
Εspresso Martini 9.50
9.50
Espresso or filter 3.00
3.00

Cigars

“Z” from Davidoff / Nicaragua 25.00

Length: 128 mm / Diameter: 19.1 / Duration: 35 ~ 45 minutes – Recommended Cognac: Remy Martin vsop

25.00
“Vega Fina” / Saint Dominico 25.00

Length: 137 mm / Diameter: 19.8 / Duration: 35 ~ 45 minutes – Recommended Whiskey: Macallan 12 years

25.00