GREEKOOKING

MENU DEGUSTATION

Smoked eggplant with sweet red pepper on

a thin cracker with feta cheese & thyme

Sample of extra virgin olive oils from different

geographical regions of Greece with handmade bread

Millefeuille of fresh greek blue crab, avocado

and mango pearls

Fresh divers scallops with fermented coumquat gel

and tangerine beurre blanc

Grilled squid with mousse tarama and sauce verde

Flap steak from Snake River farm Wagyu 8-9 with

marinated shitake mushrooms and fresh asparagus

Rack of lamb with pearl couscous and mayrodafni sauce

Cremeux of pistachios with bitter chocolate

 GREEKOOKING

STARTERS
Arancinni spanakorizo with yogurt, ouzo,and dill vegetarian

Pork tenderloin in Greek Rhodian pie with picante sauce, caramelized onions & yogurt

Millefeuille of fresh greek blue crab, avocado and mango pearls

Tuna tataki with caper leaves, samphire, tomato & wasabi, soy & tahini sauce

Sea bream crudo marinated with jalapenos peppers, lime, radish and avocado

Grilled squid with mousse tarama and sauce verde

Fresh divers scallops with fermented coumquat gel and tangerine beurre blanc

SALADS
Salad with spinach, valerian, grape, pumpkin seeds, melon, grape must syrup
& calamansi vinaigrette vegan
Burrata of buffalo milk from lake Kerkini ,pepperonata, capers and olives
Multi colored cherry tomatoes, dodoni feta cheese , cucumber,scallions,aged balsamiko
and extra virgin olive oil vegan

MAIN DISHES
Risotto with calamari, shrimp, squid ink and cray fish broth
Spicy tuna with ginger & wasabi sauce with tahini. Served with seasonal greens
Misoyaki black cod, broccolini and wakame seaweed

Wild grouper with baby carrots, wild chicory, salicornia and olive oil and lemon vinaigrette

Iberico pork with mashed white beans, rosemary, roasted garlic and red wine sauce

USDA PRIME striploin with béarnaise sauce and baby potatos

Rack of lamb with pearl couscous and mayrodafni sauce

Flap steak from Snake River farm Wagyu 8-9 with marinated shitake
mushrooms and fresh asparagus

DESSERTS
Armenoville ice cream with caramelized almond, meringue & warm chocolate ganache
Lemon tart with butter biscuits & blueberries
Ekmek double baked crispy tsoureki, kaimaki ice cream from buffalo milk, italian
meringue, sour cherry preserve, pistachio and fresh whipping cream
Chocolate milk wafer with peanut butter, crocant & caramel

KUZINAS’ handmade bread that we knead daily & accompaniments / person 2.50€
Extra virgin oil and feta cheese P.D.O. are used in the preparation of dishes. Extra virgin olive oil and flower oil are used for frying. For any inquires about our products, don’t hesitate to ask our staff,
especially in the case of any food intolerance or food allergy further information is provided according to the relevant legislation (EU 1169/11). Feta cheese is P.D.O. product. The products tuna,
cod, calamari, shrimp, Iberico pork, rack of lamb, cray fish and oil pie are deep frozen. Products offered in single use bowls are subject to additional charge of 0,04€ (plus 24% VAT) for every plastic
product. The store sells reusable bowls as an alternative to single use packaging at a price of 7.50€. In the event that, during the sale of these products, the customer wishes to be served by the store
using his own reusable product, the amount of 0,10€ is deducted from the final price. • This establishment is obliged to have printed documents in a special case beside the exit for setting out of any
existed complaint. • Das geschäft ist verpflichtet in einem speciallen fach neben am Ausgang Formulare zur Verfugung zu stellen, um gegebenenfalls Beschwerden anzugeben. • Cet etablissement
de commerce doit disposer des bulletins imprimes, dans une case speciale a cote de la sortie, pour la formulation de toute plainte. CONSUMER IS NOT O BLIGED TO PAY IF THE NOTICE OF PAYMENT
(RECEIPT – INVOICE) HAS NOT BEEN RECEIVED
Marketing Inspection Officer: Tsikas Theodoros