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FIRST COURSE
Corfiot noumboulo* salad with melon, cherry tomatoes, red chili peppers, baby rocket and fig pie with Ouzo.

*Noumboulo, from the Venetian nombolo meaning loin, is a traditional charcuterie product of Corfu, also referred to as the Corfiot Prosciutto. It is made from whole pork tenderloin, cured with salt and spices and marinated in wine. 

SECOND COURSE
Risotto with mushrooms & autumn truffle oil.

MAIN COURSE
Beef fillet , served with sweet potato purée, grilled king mushrooms & Xinomavro red wine sauce.

DESSERT
Bitter chocolate sphere with praline and krokan on a crispy base.

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Special dietary requirements: During the dinner each guest is to inform their waiter of their name and they will be provided with suitable alternatives: