Greek Week Menu
Presented by head chef Christos Georgakis
Tuesday 20 October – Saturday 24 October
Served from 19:00 to 21:30
Homemade rustic bread with humus, melitzanosalata, kalamata oil and balsamic vinegar
£1.45
Starters
Selection of fine soups Pan-fried calamari with fresh lemon, capers and shallot dressing Selection of Greek Meze Saganaki cheese with rocket, fresh lemon & pine kernels Classic Greek salad with plum tomatoes, cucumber, kalamata olives and feta cheese Tiger prawns in their shell with passata tomato and crumble feta cheese £3.45 £4.45 £4.75 £4.95 £5.45 £5.95
Mains
Vegetable briam stoudel with rocket salad and goats cheese dressing Traditional Moussaka with layers of aubergines, minced beef, potatoes, courgettes & béchamel sauce Neck fillet of Welsh lamb Kleftiko with peas, carrots, fine bean and black pepper jus Fillet of black bream with cuttlefish and spinach risotto, dill pesto Slow-braised shin of beef Stifado with olive & oregano mash, braised shallots & cinnamon Pan-fried fillet of fresh sword fish with roast vegetables plaki, artichokes and pancetta South coast monkfish tail with cuttlefish and spinach risotto £13.95 £15.95 £16.95 £16.95 £17.45 £18.25 £11.95
Desserts
Galaktoboureko with cinnamon parfait Home-made white chocolate mousse Greek yoghurt with fresh roasted nuts and honeycomb Traditional Baklava with rum and raisin ice cream £4.25 £4.45 £4.75 £4.95
Advance bookings are strongly advisable