Toasted baguette with chopped tomato and
almond & Cretan herb pesto.
APPETIZERS
Indian Samosas (V) (GF)
Pastries filled with peas, potatoes, cauliflower and
Indian spices. Served with homemade mango chutney.
Falafel Balls
Middle Eastern spiced falafel balls. Served with pita bread
and tahini & lemon dipping sauce.
Avocado & Beet Flatlets (V) (GF)
Crunchy corn flatlets topped with homemade
beetroot chutney and sliced avocado.
Sweet Potato Stacks (V) (GF)
Roasted sweet potato bites topped with a cashew puree
and cherry tomato & caper caponata.
Aubergine Rolls (GF)
Baked aubergines rolled with cream cheese,
pistachion & cranberry stuffing.
DIPS
Rosemary Hummus (V)
Chickpea and tahini puree with roasted red
peppers, fresh rosemary, olive oil & lemon.
Guacamole (V) (GF)
Mashed avocado with fresh coriander, red pepper,
chili, garlic & freshly squeezed lime juice.
Baba Ghanoush (V) (GF)
Levantine smoked aubergine mashed with tahini,
onion, tomato & virgin olive oil.
3 Onion Fava (V) (GF)
Split yellow pea puree with three types of onions.
Dried crunchy onion flakes, caramelized onions & spring onions.
Spicy Feta (GF)
Feta cheese with Florinas roasted red peppers,
fresh chili & extra virgin olive oil.
Tzatziki (GF)
Strained Greek yogurt with shredded cucumber,
garlic & virgin olive oil.
Mixed Dip Platter
Large selection of all our dips with an extra side
of homemade beetroot chutney.
MAIN COURSES
Mains courses change regularly, this is just a taste of what we make.
Thai Yellow Curry (V) (GF)
With shitaki mushrooms & sweet potatoes in a spicy coconut milk &
lemongrass gravy, topped with mango & pickle. Served with rice noodles.
Baked Stuffed Vegetables (GF)
With rice, fresh herbs, toasted pinenuts & currants,
served with tzatziki (non-vegan).
Stewed Cretan Greens (V) (GF)
Stewed wild “stamnagathi” with tomato & fresh local herbs.
Served with artichoke heart purée.
Portobello Burger
Portobello mushroom & parmesan patty, cheddar cheese, caramelised onions,
gherkins & honey mustard. Served with freshly fried potatoes.
Summer Squash Lasagne
Rigatoni arrabbiata 9,00
Lasagne with roasted summer squash, red pesto & goats cheese.
Baked Artichokes (V) (GF)
Wild artichoke hearts, leeks, fennel bulbs & cherry tomatoes in a wine & thyme sauce.
Spring Rolls
Pastries filled with crunchy vegetables & rice noodles.
Served with SomTum (fresh papaya salad) & sweet chili sauce.
Stuffed Sweet Potato
Baked in the oven with marinated haloumi cheese in ginger, mustard seeds and tomato sauce.
DESSERTS
Pistachio Creme Brulee
Creme brulee with toasted pistachio nuts.
Chocolate & Bergamot Mousse
Dark chocolate with homemade bergamot preserve.
Carrot Cake (V)
Vegan carrot cake with coconut cream frosting.
Sorbet (V)
Homemade sorbet (changes regularly, ask your waiter)
SALADS
Thirdeye Buddha Bowl (V) (GF)
Nutritious & fresh, with various textures & flavors.
Just try it!
Beetroot & Pear (GF)
Lighty boiled beetroot with fresh thyme, pear slices
& walnuts. Topped with a blue cheese & white balsamic dressing.
Spinach & Cranberry (GF)
Baby spinach, dried cranberries, feta cheese & toasted almond
slivers. Drizzled with apple & poppy seed dressing.
Cretan
Sliced tomatoes, cucumber and onions with local goats cheese
& dried Cretan rusks. Topped with olive oil & crithmum.
Quinoa Tabouleh (V)
Cracked wheat & quinoa mixed with spring onions, tomato
& herby olive dressing.
Spiced Slaw (V) (GF)
Shredded cabbage, carrots & celery with a sweet and sour
dressing. Topped with toasted cashew nuts.
Wild Green Salad (V) (GF)
Mixexd leafy greens with fresh herbs & poppy seed crumble.
Drizzled with an avocado vinegrette.
