Main Course
The “Sympetherio”
Pork tenderloin with goat cheese crust, served with grapes and asparagus.

Salad
Minoan “Drosopotada”
Salad in a gondola containing “lola” (curly lettuce), rocket, spring onion, spinach, roasted
mushrooms, chicken rolls wrapped in bacon and stuffed with “kefalotyri” (salted cheese).
Caramelised dressing with oil and lemon in concentrated pomegranate juice.

Accompaniments
“Kali Orexi” (Bon Appetité)
Bread, rusk bites, breadsticks, creamy mousse made of feta, olives and sundried tomato.
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The Shepherd’s Flute
“Kalitsounia” (mini pies) with fresh “mizithra” (Cretan soft cheese) and spearmint,
served with a selection of sauces: fig and thyme / sour cherry and cinnamon /
wild berries, cranberries and “arbaroriza” (pelargonium herb).
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“Resperi’s boys”
Assorted legumes cooked with tomato, spring onion and chive sauce,
aromatised with “mavrodafni” (sweet red wine).

Wine
White fruity

Dessert
Baklava bites
in Florentine nest with ice cream
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Seasonal Fruit Assortment
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Digestive Drink of the House