Fat Fish

Seafood ceviche with scallops, shrimp, octopus, and clams in gazpacho sauce with avocado cream and coriander.

Tataki tuna served with seaweed and wasabi aioli.

Marinated anchovies with fennel, celery, onion, and carrot.

Octopus fritters served with fava and white taramas.

Eggplant fritters with kefalotyri cheese and tomato sauce.

Crab fritters served with avocado-mango relish and vanilla-caramel dressing.

Clams with tomato, lemongrass, and coriander.

Grilled octopus with extra virgin olive oil, vinegar, and oregano.

Grilled squid with extra virgin olive oil, vinegar, and oregano.

Fried small calamari with spicy peppers, fresh onion, and arugula pistou.

Mixed lettuce leaves with balsamic dressing.

Roasted fresh beets with goat cheese, coriander, apple cider, and mustard dressing.

Squid ink risotto served with grilled squid and parsley oil.

Seafood risotto with mussels, shrimp, octopus, calamari, scallops, and clams.

Live lobster prepared grilled, steamed, or in pasta.

Small shrimp grilled or pan-fried with garlic butter and lemon.

Farm-raised sea bream with fresh herbs and lemon-oil.

Fried small calamari with spicy peppers, fresh onion, and arugula pistou.

Corn-fed chicken breast with asparagus puree, seasonal vegetables, and choice of potato.

Grilled pork steak served with fried potatoes.

Beef patty served with french fries.

Milk maamoul with pistachio crust and rose syrup.

Praline ice cream cake with almond nougatine and chocolate glaze.

Rose petal, cherry, and lemon preserves.

Ice cream scoops in flavors of cream-mastic, vanilla, chocolate, and strawberry.

Lemon sorbet scoops.

Oysters.

Fresh fish by the kilogram.

Fresh crab served steamed or with pasta.

Fresh mussels in spicy tomato sauce.

Fresh mussels in white creamy sauce.

Fresh mussels in bisque broth.

Fresh mollusks with cherry tomatoes, lemongrass, and coriander.

Grilled pink shrimp.

Grilled squid.

Grilled octopus.

Grilled cuttlefish.