Spaghetti chitarra, blue crab, zucchini, baked tomato jus, saffron

Fusili, eggplant cream, mushrooms, masticha, pine oil, toasted pine nuts

Ravioli stuffed with lamb ragu, bechamel crème, lamb jus, gruyere chips

Ravioli stuffed with monkfish, mussels and their jus

Homemade sour dough bread

Ravioli stuffed with langoustine, morels, “avgolemono” lemon sabayon