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
