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)