Colorful quinoa with red lettuce, carrot, chives, roasted almonds, sesame seeds and flavor of thyme’s honey.
Green salad of boiled seasonal vegetables, zucchini julienne, cherry tomatoes and chips of fennel.
Baby spinach salad with pomegranate, corn, peppers, strawberries and dressing of virgin olive oil and balsamic.
Red salad with marinated beetroot, baby carrot, radish, green apple, croutons and Kefalonian “stoumpa”.
Greek salad with cucumber, cherry tomatoes, olives, onion, barley bagel and Kefalonian “prentza”.
Fresh salad with rocket, iceberg, peach, prosciutto, walnuts and dressing of french Roquefort.