truffle oil, croutons, parmesan flakes, rocket leaves, green olives, Dijon mustard

mozzarella burrata, 4 varieties of cherry tomatoes, basil pesto, arugula, olive oil, toasted pine nuts

saute of shrimps and scallops, basmati rice, ouzo sauce and fennel

Mavrodafne sauce, Cretan “staka”, fresh thyme, pork “apaki”