Baked potatoes
Traditional pie
Spicy Eggplant
STARTERS
Corfiot Noumboulo “FUMICADO”
corfiot kind of prosutto with Greek pecorino cheese, fresh fruits and Corfiot Sweet Fruit Mustard
Corfiot Salami “SALADO”
with goat cheese, Spicy fig bites and Fresh Fig Chutney
Melitzanosalata
smoked eggplant with yogurt, parsley and extra virgin olive oil
Taramosalata
Cod cured roe with onion, lemon juice and extra virgin olive oil
Ambelonas’ Tyrokafteri
spicy homemade goat creamy cheese
Warm goat cheese
with baked garlic, oregano and specheriko (spice mix) “HYGEIA”
Fresh Fish “Savouro”
with raisins, wine vinegar, garlic and rosemary
Fresh Fish
shad or sardines boiled in aromatic bouillon, spiced with garlic, parsley and oregano
Fresh Octopus in mustard sauce
with oregano and garlic served with Jerusalem artichoke salad, Corfiot olives and Rock Samphire
Veal Liver Pâté
with Rosemary, thyme and lavender served with wild myrtle jelly
Jerusalem artichokes alla Veneziana
Oven baked Jerusalem artichokes, potatoes and onions with milk
Spicy Eggplant
baked in the oven and cooked in tomato sauce with onion, celery, basil, currants, pine nuts, capers, olives and herbs
Golden split pea puree (fava)
with turmeric and lemon
Baked potatoes
with thyme, onion and white wine
Traditional pie
with seasonal vegetables and cheese, yogurt, milk, fresh herbs and spices
Jerusalem artichoke tart
with goat cheese and pecorino cheese
Eggplant Pie
with milk, eggs, cheese, sesame seeds, herbs & spices
Ambelonas' green salad
Wild green salad
Rocket and Corfiot Noumboulo
SALADS
Ambelonas’ green salad
with seeds, raisins and a rose petals & pure red wine vinegar sauce
Green Salad
with lentils, marinated onion, peppers, parsley, dried tomato and a tangerine marmalade & citrus vinegar sauce
Fresh summer salad
with tomato, cucumber, peppers, marinated onions, rock Samphire and corfiot olives
“Mesiantza Rouka”
Rocket, tomato, marinated onions and Corfiot olives
Colorful winter salad
Cabbage, carrot, celery & fennel root, green apples and many herbs & spices
“Neratzosalata”
sweet oranges with hot paprika, sea salt and extra virgin olive oil
Refreshing jerusalem artichoke salad
with baby spinach, garlic and lemon
Wild green salad
wild vegetables and flowers with an orange and Citrus fruit vinegar sauce
Rocket and corfiot noumboulo
with corfiot sweet fruit mustard and citrus fruit vinegar sauce.
Pasta "Penne"
Jerusalem Artichokes Rissoto
Pasta "Farfale"
PASTA - RICE
Jerusalem Artichoke Risotto
with carrot, celery, fennel, onions, peppers, turmeric, pure butter and Amfilochia’s pecorino cheese
Pork risotto
with rosemary, turmeric, pure butter and Amfilochia’s pecorino cheese
Chicken Risotto
with carrots, pure butter and Amfilochia’s pecorino cheese
Pasta “Penne”
with a spicy sun dried tomato sauce and fresh basil (served with Greek pecorino)
Pasta “farfalle”
with seven herb sauce and fresh marjoram (served with goat cheese)
Fresh homemade pasta
with garlic, parsley and spice mix “PANDAISIA” (served with goat cheese}
"Pastitsado" Veal
Chicken fillet
Veal "FRICADO"
MAIN COURSES
Veal “SOFRITO”
slices of lean meat slowly cooked with garlic, parsley and white wine (served with mashed potatoes)
Veal “FRICADO”
slowly cooked with white wine, onion, celery, carrot and spice (served with pasta - farfale)
Veal «PASTITSADO”
slowly cooked with onions, red wine, tomatoes and 9 spices (served with pasta)
Pork "DOLCE GARBO"
slowly cooked with onions, rosemary white wine and spices (served with aromatic rice)
Pork Roast
with Corfiot sweet fruit mustard, quince or apricots, raisins and kumquat (served with aromatic rice)
Goat "KAVRAMAN"
boneless meat , cooked with wine herbs and spices (served with risotto)
Rabbit “AL CACCIATORE”
marinated in red wine along with green apples, carrots, onions and spices and slowly cooked (served with mashed potatoes)
Chicken fillet
baked with a yogurt, mint and lemon sauce (served with couscous)
Chicken fillet
baked with a jerusalem artichokes and goat cheese sauce (served with spiced basmati rice)
Chicken with wild greens
mallow and sorrel
Beef liver alla Veneziana
cooked with onions, red wine, vinegar and fresh parsley (served with polenta)
Fresh cuttlefish
cooked in an onion and white wine sauce along with their ink (served with golden split pea puree)
Fresh Fish "BOURDETO"
skate cooked with onions, red peppers and white wine in thick tomato sauce (served with pasta)
Fresh Fish “BIANCO”
slowly cooked in white wine with garlic and parsley along with potatoes
Fresh calamari
with spinach and fennel greens (served with spiced basmati rice)
Ambelonas' syrup sweet
Corfiot cream brûlée
Corfiot pudding
Dessert
Ambelonas' syrup sweet
served with strained yogurt and Carrot sweet with kumquat
Ambelonas' lemon tart
Ambelonas fruit cake
served with ice cream
Corfiot pudding
served with bitter chocolate and ice cream
Corfiot cream brûlée
with kumquats
Corfiot "pasta frola"
served with ice cream
Chocolate tart
with green tea, rose petals jelly and cardamom
Chocolate & orange cake
served with bitter orange marmalade and ice cream