Sea Bass | Encrusted in artisanal bread, carrot puree, wild greens and a light saffron sauce |
White Grouper | Broken potatoes, shellfish, green beans and fish broth |
Greek Gemista Risotto | With whipped feta cream, roasted cherry tomatoes, peppers and spearmint chips |
Couscous | With shrimp, fennel and Trikalinos bottarga |
Ravioli | With Naxian rabbit and morchella mushrooms, a cream with aged graviera cheese and tarragon oil |
Beef Fillet | Mushroom puree, grilled carrots, in a pepper and sweet Vinsanto wine sauce |
Pork Collar | Slow-cooked for 24 hours, with Naxos sweet potatoes, peaches and green olives |
Naxos Goat | Eggplant cream, lime and a goat cheese croquette |
