BREAD: Homemade traditional bread , Rhodian thin oil pita

ORGANIC EGGS: Scrambled eggs with tomato and fresh basil

COLD CUTS AND CHEESE: Local sausages, feta cheese, goat cheese

LOCAL JAMS AND SWEETS IN JAR: Strawberry, grape, quince, bergamot

LOCAL DISHES: Tachini pie, spinach pie with herbs, barley rusks with grated tomatoes, mizithra cheese, olives and capers, ,rice pudding with cinnamon, yogurt with honey and organic walnuts, melekounia

COFFEE AND TEA: Greek coffee, tea with selection of herbs (sage, Chamomile, mint, cinnamon)

• Pita bread with dips (tzatziki, smoked eggplant salad, spicy cheese dip, olive oil fava)
• Traditional homemade bread grilled with oregano and olive oil
• Grilled vegetables with balsamic vinegar

SALAD

• Traditional Greek salad with tomatoes, cucumber, olives, peppers, onions, capers and Feta cheese

MAIN COURSE

• Grill meat platter with pork pancetta, homemade village sausages, lamb cutlets, chicken skewers and baked potatoes with oregano

DESERT

• Traditional Greek galaktompoureko

STARTERS: Aromatic red lentil soup with bee herb and
Saganaki prawns with fresh tomato, basil and feta cheese.

FIRST COURSE: Octopus tentacle with aromatic cream fava and
Dolmades stuffed with cod and rice.

MAIN COURSE: Grouper filet or sea bass fricassee with wild greens.

DESSERT: Traditional halva with cinnamon.

STARTERS: Traditional trachana with goat cheese soaked in wine and Pitaroudia with yogurt sauce.

FIRST COURSE: Traditional sausages with peppers and Rhodian and
Souma Green feast salad with pomegranate, oranges and avocado fillets with tahini dressing.

MAIN COURSE: Lamp with potatoes and fresh vegetables with herbs in the baking paper.

DESSERT: Traditional ravani with Chios mastic and nuts.