Menou I
Couvert
Grilled bread, yogourt dip and black olives in pure oil
Starters
Mini twisted pie with goat cheese
"Yialantzi" stuffed wine leaves with rice
Feta cheese creamy salad with fresh pepper
Grilled aubergine core with vinegar and fresh basil
Salad
"Ta Nissia" salad with fresh grated goat cheese
Main Course
"Honkiar Beyendi", veal in aubergine purée
Pork fillet in oyzo and fresh origan sauce
Desserts
Roast apple in fruit syrup with sweet yogourt & cinamon
Ice cream parfait with chocolat sauce
Plums in basil syrup & almonds
¼ lt Rose Wine
½ lt Table Water