Charcoal grilled with ladolemono, capers and spanakorizo

SALMON

AGIORGITIKO RESERVE

Gai'a, Nemea

UNKNOWN VARIETAL

ASSYRTIKO/ATHIRI

SAVATIANO

ROBOLA

Charcoal grilled with tomatoes, onions and peppers, ladolemono and capers

SWORDFISH SOUVLAKI

TUNA

Four jumbo shrimp, cocktail sauce, fresh horseradish and lemon

SHRIMP COCKTAIL

Butterflied and grilled with drawn butter and Dijon aioli

ALASKAN KING CRAB LEGS

SOUP OF THE DAY

Poached lobster, Alaskan king crab, oysters, jumbo shrimp, mussels, clams and crab cocktail, traditional accoutrements

SEAFOOD TOWER

Chef's daily selection served with cocktail and mignonette sauces

OYSTERS

Stoli vodka, fresh lime, ginger beer, Mastiha rinse

MEDITERRANEAN MULE

Casamigos blanco tequila infused with saffron and bell pepper, fresh lime, organic agave, basil leaf

MYKONOS MARGARITA

Charcoal broiled 14 ounce center cut, fresh thyme, grilled vegetables

PRIME BONE-IN FILET MIGNON

Roasted leg and breast served over caramelized onion and yogurt orzo with a lemon thyme jus

ORGANIC CHICKEN

PEI mussels sautéed with Ouzo, white wine, spicy tomato sauce, grated feta, crispy pita sticks

MUSSELS

Colossal and jumbo lump crab, Beluga lentils, marinated gigandes, Dijon aioli

CRAB CAKE

wrapped in grape leaves, served with tzatziki

DOLMADES

FRIED CALAMARI

TUNA TARTARE

IRISH COFFEE

In a bowl, combine olive oil, lemon juice, minced garlic, capers, and chopped parsley. Mix well and set aside.

Prepare the Ladolemono Sauce

Brush the salmon fillets with half of the ladolemono sauce. Season with salt and black pepper to taste. Let marinate for at least 15 minutes.

Marinate the Salmon

In a medium saucepan, melt butter over medium heat. Add the rice and stir for 1-2 minutes until lightly toasted. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes.

Prepare the Spanakorizo

Once the rice has absorbed most of the broth, add the chopped spinach. Stir gently until the spinach wilts and is well incorporated. Season with salt and pepper to taste.

Add Spinach

Preheat a charcoal grill. Once hot, place the marinated salmon fillets on the grill. Cook for about 4-5 minutes on each side, or until the salmon flakes easily with a fork.

Grill the Salmon

On each plate, serve a portion of spanakorizo alongside a grilled salmon fillet. Drizzle the remaining ladolemono sauce over the salmon. Enjoy!

Serve

Salmon fillets

Olive oil

Lemon juice

Garlic, minced

Capers

Fresh parsley, chopped

Butter

Rice

Spinach, chopped

Vegetable broth

Salt

Black pepper

Choose a bottle of Parparoussis Agiorgitiko Reserve 2013, which has been aged in oak barrels for 12 months for enhanced complexity.

Select the Wine

Season the lamb chops with salt, pepper, and olive oil. Preheat your grill to medium-high heat and grill the lamb chops for about 4-5 minutes on each side until they reach your desired level of doneness.

Prepare the Grilled Lamb Chops

Preheat the oven to 200°C (400°F). Cut the potatoes into wedges, toss with olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet and roast for about 30-35 minutes until golden brown and crispy.

Roast the Garlic Potatoes

In a large bowl, combine mixed greens, sliced cucumbers, cherry tomatoes, and red onions. Drizzle with olive oil and balsamic vinegar, season with salt and pepper to taste, and toss well.

Prepare the Mixed Green Salad

Crumble feta cheese over the mixed green salad just before serving to add a creamy texture and tangy flavor.

Add Feta Cheese

Agiorgitiko Red Wine

Aged in Oak Barrels

Grilled Lamb Chops

Roasted Garlic Potatoes

Mixed Green Salad

Feta Cheese

Start by preparing all the ingredients. Dice the bell pepper, chop the onion and tomatoes, mince the garlic, and crumble the feta cheese. Set aside.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.

Cook the Base

Add the diced bell pepper to the skillet and cook for an additional 3-4 minutes until softened.

Add Bell Pepper

Add the ground lamb or beef to the skillet. Cook, stirring occasionally, until the meat is browned and cooked through, about 7-10 minutes.

Brown the Meat

Stir in the chopped tomatoes, cinnamon stick, bay leaf, salt, and black pepper. Bring the mixture to a simmer.

Incorporate Tomatoes and Spices

Reduce the heat to low and let the mixture simmer for about 20 minutes, stirring occasionally until the sauce thickens. Remove the cinnamon stick and bay leaf before serving.

Simmer

Stir in the chopped parsley and sprinkle the crumbled feta cheese over the top before serving.

Finish with Herbs and Cheese

Serve the dish warm, paired with a glass of Gai'a Nemea 2016 red wine for an authentic experience.

Serve with Wine

Red wine (preferably a Greek variety like Agiorgitiko)

Garlic cloves, minced

Onion, finely chopped

Bell pepper, diced

Tomatoes, chopped

Ground lamb or beef

Cinnamon stick

Bay leaf

Black pepper, ground

Feta cheese, crumbled

In a large mixing bowl, combine the Biblia Chora wine with the Pangeon grape blend and water. Stir gently to mix.

Combine Ingredients

Allow the mixture to sit for at least 30 minutes at room temperature to let the flavors meld.

Infuse the Blend

Chop the fresh herbs finely and add them to the wine mixture. Stir well.

Add Fresh Herbs

Drizzle in the honey and stir until fully dissolved.

Incorporate Honey

Add lemon zest to the mixture, stirring gently to combine.

Zest the Lemon

Refrigerate the wine blend for at least 2 hours to chill and enhance flavors.

Chill the Mixture

Pour the chilled mixture into glasses, garnishing each glass with a slice of lemon and fresh mint leaves.

Biblia Chora

Pangeon grape blend

Water

Fresh herbs (such as thyme or rosemary)

Honey

Lemon zest

Thinly sliced lemon

Fresh mint leaves

Carefully harvest the Assyrtiko and Athiri grapes, ensuring they are ripe and free from any rot or disease.

Harvesting the Grapes

Crush the harvested grapes in a large fermentation container to release their juice. You should have approximately 3 kg of grape mash.

Preparing the Must

Add 500 ml of water and 100 g of sugar to the grape mash. Stir well until the sugar is fully dissolved.

Adding Water and Sugar

Sprinkle 10 g of yeast over the mixture. Allow it to rest for 10 minutes before stirring again to ensure even distribution of the yeast.

Inoculating with Yeast

Dissolve 50 mg of sulphur dioxide in a small amount of water and add it to the grape mixture. This will help prevent unwanted bacteria and wild yeast from affecting the fermentation.

Adding Sulphur Dioxide

Cover the fermentation vessel with a clean cloth and allow it to ferment at room temperature for about 10 to 14 days, stirring daily.

Fermentation

After fermentation is complete, siphon the wine off the sediment into a clean container. This process is known as racking.

Racking the Wine

Add 25 g of oak chips to the wine and allow it to age for an additional 6 to 12 months in a cool, dark place.

Aging with Oak Chips

Once the aging process is complete, filter the wine and bottle it in clean, sterilized bottles. Seal tightly with corks.

Bottling the Wine

Allow the wine to rest for at least a month before tasting to let the flavors develop. Serve chilled.

Enjoying the Wine

Assyrtiko Grapes

Athiri Grapes

Yeast

Sugar

Sulphur Dioxide

Oak Chips

Wash the Savatiano grapes thoroughly to remove any dirt or pesticides.

Prepare the Grapes

Place the cleaned grapes into a fermentation vessel and crush them to release the juice. You can use a potato masher or your hands.

Crush the Grapes

In a separate container, dissolve the sugar in 1 liter of water. Pour this mixture into the fermentation vessel with the crushed grapes.

Add Water and Sugar

Sprinkle the acid blend into the fermentation vessel and stir the mixture gently to combine all ingredients.

Add Acid Blend

Crush the Campden tablet and add it to the mixture. This will help to sterilize the must and prevent unwanted bacteria.

Add Campden Tablet

Sprinkle the wine yeast over the surface of the must. Do not stir it in; just let it sit for a few minutes to hydrate.

Pitch the Yeast

Cover the fermentation vessel with a clean cloth and secure it with a rubber band. Allow it to ferment at room temperature for 7 to 10 days, stirring daily.

Fermentation Process

After fermentation is complete, strain the must through a fine mesh strainer or cheesecloth into a clean fermentation jug.

Strain the Must

Seal the fermentation jug with an airlock and allow the wine to ferment for an additional 4 to 6 weeks until fermentation has stopped.

Secondary Fermentation

Once fermentation is complete, siphon the wine into sterilized bottles, leaving some space at the top. Seal with corks.

Bottling

Store the bottles in a cool, dark place to age for at least 6 months before tasting.

Aging

Savatiano grapes

Wine yeast

Acid blend

Campden tablets

Harvest the Robola grapes at their peak ripeness, ensuring they are free of any rot or damage. Transport the grapes to the winery promptly to prevent oxidation.

Harvesting

Crush the harvested grapes gently to extract the juice while leaving the skins intact. Press the crushed grapes using a wine press to separate the juice from the solids.

Crushing and Pressing

Transfer the pressed juice to fermentation tanks. Add the yeast to initiate fermentation. Allow the juice to ferment at controlled temperatures (around 18-20°C) for 10-14 days.

Once fermentation is complete, add sulfur dioxide to the wine to stabilize it and prevent oxidation. This step is crucial for preserving the wine's freshness.

Sulfur Addition

Allow the wine to settle for several days to clarify. The sediment will settle at the bottom of the tank, leaving clear wine on top.

Clarification

Carefully siphon the clarified wine into sterilized bottles. Ensure that no sediment is transferred during this process. Seal the bottles with corks.

Store the bottled wine in a cool, dark place to age. Robola wines benefit from aging for at least 6 months before consumption.

Robola grapes

Sulfur dioxide (for preservation)

In a bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the marinade.

Marinate the Swordfish

Cut the swordfish fillets into 1-inch cubes and add them to the marinade. Toss to coat well. Cover and refrigerate for at least 30 minutes.

Prepare the Swordfish

While the swordfish marinates, prepare the vegetables. Toss the cherry tomatoes, red onion wedges, and bell pepper strips with a drizzle of olive oil, salt, and pepper.

Prepare the Vegetables

Thread the marinated swordfish and the prepared vegetables onto skewers, alternating between swordfish and vegetables.

Skewer the Ingredients

In a small bowl, whisk together the olive oil, lemon juice, capers, salt, and pepper until well combined.

Make the Ladolemono Sauce

Preheat the grill to medium-high heat. Grill the skewers for about 10-12 minutes, turning occasionally, until the swordfish is cooked through and the vegetables are tender.

Salmon

Agiorgitiko Reserve

Gai'a, Nemea

Unknown Varietal

Assyrtiko/athiri

Savatiano

Robola

Swordfish Souvlaki

Tuna

Shrimp Cocktail

Alaskan King Crab Legs

Soup Of The Day

Seafood Tower

Oysters

Mediterranean Mule

Mykonos Margarita

Prime Bone-in Filet Mignon

Organic Chicken

Mussels

Crab Cake

Dolmades

Fried Calamari

Tuna Tartare

Irish Coffee