Main Courses
Top of Menu

Black Angus
short ribs cooked in ksinomavro wine, served with smoked eggplant puree and yogurt

Suckling pig
with crispy skin, celeriac puree, figs and sun fermented wine sauce

Stuffed lamb
with smoked cheese and peanut butter, served with ofti potato

Duck breast
with sweet potato puree, grilled spiny chicory, hazelnuts and apple sauce

Mini Black Angus burgers
with truffle mayo, fresh truffle, foie gras, watercress, pickled carrot and potato chips

Chicken breast
with carrot puree, confit potatoes in wild mushroom sauce and simecchi pickles

Black Angus rib eye
(330gr) served with baby potatoes and red pepper pesto

Grouper fillet
with shellfish and saffron sauce with glazed baby vegetables

Sea bass
with ala polita sauce, peas and topinambur puree

Shi Drum
with orange honey mustard glaze, carrot and zucchini puree, with black-eyed peas salad