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Menu for 2020

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Cold Starters

• Bread (Daily homemade)

• Homemade feta cheese (Topped with olive oil and oregano)

• Tzatziki (served with pita bread)

• Beetroot tzatziki (our own version of tzatziki made organic beetroots and spices, creamy and earthy, served with pita bread)

• Melitzanosalata (roasted aubergines dip, made with goat’s yogurt, garlic, parsley and herbs. Served with pita bread)

• Traditional Riganada (Rusk, drizzled with extra virgin olive oil, tomato, feta cheese and oregano)

• Greek olives

• Fish xidato (Ask what fish we used for the day. The fish is marinated with afrala thick salt from Lixouri, vinegar, herbs, parsley and a hint of garlic)

HOT STARTERS

• Feta meliasti (Homemade feta cheese wrapped in filo pastry, topped with honey, rosemary and sesame)

• Oven baked feta with vegetables (Tomato, green & red peppers, garlic, olive oil and oregano)

• Gigantes(Oven baked giant butter beans in a fresh tomato sauce, garlic and slices of peppers)

• Stuffed peppers (Oblong yellow peppers stuffed with bread crumbs, feta cheese and fresh mushrooms)

• Fried aubergines

• Fried zucchini

• Sautéed fresh mushrooms (In wine, garlic and parsley)

• Grilled village sausage

• Fried Calamari

• Fried white bait

SALADS
• Greek salad

• Lorraine’s salad (Mixed greens, walnuts, raisins, sesame and flakes of kefalograviera cheese mixed with a honey/orange dressing)

• Rebecca’s salad ( Mixed greens, cherry tomatoes, topped with mizithra cheese and mixed with an orange-lemon-olive oil dressing)

FOR OUR LITTLE FRIENDS
• Fish fingers and chips

• Chicken nuggets and chips

• Pasta Napolitana

• Chicken souvlaki

Main course

• Mousaka (Served with mixed green salad)

• Beef Stifado (Slow cooked beef with small sweet onions, red wine and a splash of our own homemade vinegar, served with oven roasted potatoes and rice pilaf)

• Chicken Robola (Sautéed with Kefallonia’s traditional Robola wine, mushrooms and mustard cream. Served with oven roasted potatoes and rice pilaf)

• Chicken Souvlaki (Chicken skewers served with salad and oven roasted lemon potatoes)

• Chargrilled free range chicken breast (Topped with lemon, olive oil and oregano. Served with green salad and handcut fries)

• Lamb chops (Topped with lemon, olive oil and oregano. Served with oven roasted lemon potatoes and fresh vegetables)

• Pork chop (Served with green salad and handcut fries)

• Grill Sea bream (Grilled with garlic, parsley and olive oil. Served with oven roasted potatoes and fresh vegetables)

• Grill Salmon (Topped with a butter, lemon, rosemary and honey sauce. Served with a mixed green cherry tomatoe salad and rice pilaf )

• Shrimp skewers (marinated with olive oil, garlic and parsley. Served with a mixed green cherry tomatoe salad and rice pilaf)

• Gemista (Tomatoes and peppers stuffed with rice, chopped potatoes, onion, garlic and tomato. Served with oven roasted lemon pototoes)

• Mediterranean Pasta (Cherry tomatoes, aubergines, peppers, garlic, parsley and feta cheese)

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