Chef Georgios Vergidis

Fresh Shucked Oysters

Classic Niçoise Salad, Seared Fresh Tuna, Marinated Baby Potatoes, Green Beans, Oven Dried Cherry Tomatoes and Olives

Pan Seared Foie Grass over Toasted Warm Brioche, Mango Chutney and Apple Compote

Grilled Scallops Served in their Shell, Creamy Pea Puree, Lemon Sauce and Crispy Breadcrumbs

Lean Beef Tartar with Mustard sauce, Radish, Capers, Baby Spinach and Quail Egg

Classic French Onion Soup, Gruyere Cheese and Croutons

Salmon with Provencal Vegetables, Sundried Tomatoes and Fennel Beurre Blank

Mouthful Boeuf Bourguignon with Herb Mushed Potatoes and Sweet Cipollini Onions

Bouillabaisse with Fresh Seafood (anything I can find in the fish market and looks top quality) and Saffron

Crispy Duck Confit with Orange Sauce, Gratin Dauphinois Potatoes and Glazed Baby Carrots

Coq au vin cooked in French wine, Forest mushrooms and Roasted Asparagus

Classic Apple Tarte Tatin

Molten Chocolate Soufflé with Vanilla Ice Cream

Sweet and Sour Lemon Tart with Almond Crumble and Marinated Strawberries

Creamy Espresso Crème Brule with Passion Fruit Coulis

Seasonal Shucked Oysters

Escargots from Burgundy Herb butter, Truffle Cheese, Toasted Garlic Breadcrumbs

Seared Scallops Jerusalem Artichoke Cream, Sweet Bacon Vinaigrette, Foamy peas

Pan Fried Foie Grass Warm Brioche Bun, Homemade Granola, Mango Ketchup, Apple Compote with Calvados

White Asparagus Cooked in Beer Pine nuts, Coffee Hollandaise, Avocado Mousse, Smoked Ham and Egg Yolk

Duck Confit Polenta Fries, Butternut Squash Cream, Red Cabbage, Orange Gravy

Whole Roasted Poussin Marinated for 24 Hours with lemon and thyme, Parsley Root Puree, Roasted Baby Potatoes, Wild Mushrooms, Herb Gravy with Thyme

Grilled Beef Fillet Celeriac Cream, Pommes Dauphines, Sautéed Spinach, Pepper sauce

Poached Dover Sole Wrapped in Leeks Ricotta Dumplings, Clam Chowder and Dill Oil

Sautéed Seabass Black Eyed Beans, Jambon, Baby spinach and Seasonal Vegetables

Classic Apple Tarte Tatin

Molten Chocolate Soufflé with Vanilla Ice Cream

Sweet and Sour Lemon Tart with Almond Crumble and Marinated Strawberries

Creamy Espresso Crème Brule with Passion Fruit Coulis

Antipasti: Crostini with Fresh Roquette, Creamy Buffalo Stracciatella, Parma Ham and Toasted Pine Nuts

Mushroom and Ricotta Filled Arancini with Marinara Sauce

Soft Heirloom Carrots and Crispy Broccoli Stems Covered with Bagna Cauda and Crispy Breadcrumbs

Authentic Caponata with Soft Rosemary Focaccia Bread

Grilled Scallops Served in their Shell, Creamy Pea Puree, Lemon Sauce and Crispy Prosciutto

Fresh Cut Beef Carpaccio, Black Olives, Marinated Sun Dried Tomatoes, Pine Nuts, Roquette and Truffle Cream

Italian Caprese Salad with Burrata, Differsnt Exture Tomatoes, Balsamic Vinegrette Cream, Costini and Basil Oil

Hand Made Bruschetta with Mushrooms, Leeks, Fresh Thyme and Goat Cheese

Mouthful Minestrone Soup with Crispy Parmesan and Spiced Croutons

Fluffy Chicken Meatballs in Tomato Sauce, Creamy Mushed Potatoes, Cheese Fondue from Tallegio Cheese and Crispy Parsley

Caramelized Gnocchi with Pumpkin, Glazed Carrots and Gorgonzola Cheese

Creamy Risotto Frutti di Mare, Sautéed Black Tiger Shrimps, Calamari, Mussels with Saffron and Parmesan Cheese

Lasagna with Bolognese Ragu, Tangy Tomato Sauce Topped with a Mix of Parmesan and Mozzarella

Pollo alla Diavola Served with Salsa Verde, Bright Green Beans and Toasted Juicy Cherry Tomatoes with Herbs and Lemon

Risotto alla Milanese, Topped with Slow Cooked Extremely Tender Beef Chunks

Rigatoni Cacio e Pepe Made with Pecorino Cheese (Mom's Recipe)

A Worth Trying Classic Tiramisu with Real Coffee Cream

Panna CottaMade with Black Spiced Rum and a Pineapple Salad

Cannoli Like Spring Rolls Stuffed with Banana, Chocolate and Finished with Caramel Sauce

Mediterranean Assortments: Beetroot Hummus, Baba Ghanoush with Goat Cheese and Basil, Spicy Yogurt with Beurre Noisette

Confit Sweet Potatoes Toasted in Spices with Spicy Yogurt sauce and Crusted Cashews

Seabass Marinated in Citrus Wraped in Courggete with Sliced Tomatoes, Avocado and Taragon

Juicy Greek Salad, Authentic Feta Cheese, Cherry Tomatos, Cucumber, Black Olives, Green Bell Pepper, Sweet Onion and Dry Oregano

Roasted Aubergine, Salted Yogurt, Pomegranate, Fresh Herbs, and Lemon Dressing

Grandma's "Spanakopita" (Spinach Pie)

Fluffy Chicken Meatballs in Tomato Sauce, Creamy Mushed Potatoes, Cheese Fondue and Crispy Parsley

Soft Pita Bread Stuffed with Home Made Falafel, , Iceberg lettuce, Tomato, Tzatziki Sauce, Carrot, Parsley and Paprika Sauce

Tender Octupus with Warm Fava Bean Puree, Caper Berries, Caramelized Onions and Toasted Hazelnuts

Greek "Mousaka" Traditional Family Recipe, Aubergine, Courgette, Potatoes, Topped with Bechamel Sauce

Mediteranean Style Cooked White Fish (Seasonal), Vegetable Cous Cous and Lemon Thyme Sauce

Braised Lamb Shank with Gremolata, Polenta Fries and Seasonal Vegetables

Confit Duck, Gigante Bean and Fennel Stew, Pomegranate-Mint Pesto

Pan Seared Swoardfish, Chorizo Pilaf and a Parsley and Sumak Cream

Stuffed Bell Peppers with Quinoa, Pinenuts and Mushrooms, Served with Oven Cooked Potatoes

Roasted Lemon Tart with Almond Crumble and Marinated Strawberries

Tart Tatin with Peaches

Duo Chocolate Soufflé with Vanilla Ice Cream

Sweet Rice Pudding with White and Dark Chocolate Crumble, Sliced mango and Orange Gel

Amazing Baklava Served with Ice cream