starters

• Grilled Mastelo cheese with homemade carrot jam and thyme

• Baked mushrooms with garlic and parsley

  (cheese sauce optional)

• Traditional stuffed vine leaves with rice and herbs

• Grilled octopus* with caramelized onion and thyme

• Grilled scallops served with santorinian fava bean purée, bay leaves and parsley olive oil

• Veal carpaccio with rosemary honey vinaigrette and Naxos graviera cheese

• Spicy shrimps with basil, feta and cherry tomatoes

• Homemade white tarama

• Grilled squid with almyra (wild greens)