
Wild fresh greens can be selected till May so you can taste the nature as you could never imagine.
Amuse Bouche 
Beetroot salad with walnuts, raisins and yoghurt
Appetizer 
Baked summer local fresh vegetables
Wine leaves and zucchini flowers(dependence of availability) stuffed with rice and herbs
Greek eggplant salad with garlic
Fava: Greek yellow split-peas
Main Course 
Spinach with or without tomato sauce and rice
Dessert 
A wonderful light sweet