KENTAVROS II SAMPLE MENU

STARTERS

• Selection of Greek dips: (Tzatziki, hummus, spicy cheese, taramasalata, olives and pita bread)
• Steamed mussels, zucchini, cherry tomatoes with a lemon sauce
• Sardines with jalapeno dressing
• Bruschetta, beef tartar, horseradish mayo, caviar
• Taco shrimp ceviche
• Fried talagani cheese

SALADS

• Greek Salad (Tomatoes, cucumber, onions and olives)
• Quinoa Salad (Avocado, baby spinach, red and yellow peppers, fresh onions, parsley, dill, lime zest and honey)
• Burrata Salad (Cherry tomatoes, basil, pesto)
• Mediterranean salad (Tomatoes, fresh courgette, sun dried tomatoes, garlic, basil, graviera cheese)
• Summer Salad (watermelon, oranges, cucumber, colored peppers, feta cheese, dill and lime)
• Beetroot Salad (Yogurt, mint and walnuts)

MAIN

• Sea bream with herbs and lemon served with a variety of fresh vegetables
• Prawn linguini in a tomato sauce, garlic basil infused with an ouzo aroma
• Fresh tuna in soy sauce served with asparagus
• Salmon with kale in beurre blanc sauce and caviar
• Traditional sofrito beef or chicken pastitsada in a red wine tomato sauce with cinnamon and cloves served with spaghetti (Corfiot dish)
• Beef Filet served with a potato puree and green beans
• Mushroom risotto 
• Traditional Greek stuffed tomatoes and peppers 

DESSERTS

Fresh desserts each day from local bakeries such as:

• Galaktomboureko (semolina custard baked in filo)
• Ekmek Kataifi
• Portokalopita (traditional Greek orange cake)
• Kataifi with nuts
• Walnut cake
• Baklava