MENU
Starters & SALADS
Burrata |
20 |
| Cherry tomatoes / basil leaves / berry vinegar / Olive oil |
| Green Salad |
13 |
| Fresh fruits / Greek blue cheese /caramelized almonds / honey dressing |
| Tomato Salad | 12 |
| Strawberry gazpacho / aged Kefalotyri Iou / boiled vegetables |
Blue crab salad | 16 |
Tomato / kumquat / cucumber-basil sorbet / butter milk |
|
Tonno-tonnato | 18 |
Fresh fruits / Greek blue cheese / caramelized almonds / honey dressing |
|
Griddled giant shrimps | 18 |
Chili-garlic butter / fried zucchini flowers stuffed with feta cream |
|
Grilled octopus | 15 |
Charcoal potatoes/ padron peppers/ Florina’s red pepper sorbet/lardo |
|
| STEAKS –RAW & GRILL Beef tartar |
19 |
| Cured egg yolk / fresh truffle / asparagus salad |
| Beef carpaccio |
16 |
| Mustard leaves and pickled seeds / aged graviera / lemon curd |
| Fish Soup | 18 |
Fresh fish of the day / vegetables / "kakavia" cream / saffron |
|
Linguine ala vongole | 19 |
Fresh clams cooked with garlic and pepperoncino |
|
| 100 layers lasagna | 18 |
''Patsitsio'' with oxtail |
|
Fresh seafood “Giouvetsi” | 25 |
Shrimps / squid / sea cockles |
|
Potato gnocchi with vegetables stew | 17 |
Goat cheese / tomato and basil |
|
Pea & asparagus ravioli | 20 |
Smoked pancetta / aged graviera cheese / fresh truffle |
|
Beef “hunkar” | 25 |
Braised beef rib / smoked eggplant whipped puree / capers / grapes / fermented black garlic |
|
Steaks
| Flap steak | 28 |
Black Angus R |
|
| Rib eye steak | 36 |
Black Angus MR |
|
| Black Angus Fillet | 46 |
Black Angus MR |
|
| Picanha | 9€/100gr |
Black Angus MR |
|
| Cote de boeuf | 7€/100gr |
| Dry aged from small local farms R | |
Side dishes
| Fried potatoes | 5 |
| With fleur salt |
| Grilled vegetables | 5 |
| With fresh herbs |
| Mashed Potatoes | 5 |
| With fresh herbs and fresh butter |
Dessert
| Crema Catalana | 8 |
| Red forest fruits / Madagascar vanilla |
| Armenoville | 10 |
| Almond-tonka parfait/crispy meringues/ bitter chocolate sorbet / aged tsipouro -grapes emulsion |
| Aloysia | 9 |
| Lemon semifreddo / luisa whipped ganache cream /strawberries / ginger |
Blue crab salad | 16 |
Tomato / kumquat / cucumber-basil sorbet / butter milk |
|
Tonno-tonnato | 15 |
Fresh fruits / Greek blue cheese / caramelized almonds / honey dressing |
|
Griddled giant shrimps | 18 |
Chili-garlic butter/ fried artichokes / aioli with middle eastern spices |
|
Grilled octopus | 15 |
Charcoal potatoes/ padron peppers/ Florina’s red pepper sorbet/lardo |
|
Municipality tax 0.5% - V.A.T. 13%
The restaurant is required to issue stamped cash register receipts.
The shop is required to have re-printed forms in a special compartment next to the exit door for making any protest or commends.
We welcome enquiries from customers who wish to know whether any dishes contain particular ingredients.
Please inform your order-taker of any allergy or
special dietary requirements that we should be made aware of, when preparing your menu request.
Frozen items have been selected in order to guarantee the highest possible quality.
Extra virgin olive oil is used for salads, sunflower oil is used for frying.
Dome Real Cuisine
The concept of the Real cuisine we tried to highlight and implement at our new restaurant DOME . The actual dome that dominates the center of the restaurant inspired us to name it "Dome Real cuisine".
The philosophy of the real cuisine is dominant everywhere , from the organic char coil cast iron stove BERTHA and Dry Aging meat fridge to the organic vegetables , grown in our backyard "Dome garden"
The rather extensive list of wines from all parts of Greece complements the expirience of the "Real Cuisine".
3
FNL
Awards
3
Greek Cuisine Awards
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