Menu | Blue Oyster

SALICORNIA SALAD with cherry tomatoes, Parian xinomizithra cheese and sea vinaigrette

GREEN SALAD with mixed greens, rocket, carrots, sundried figs marinated in Samos sweet wine, hazelnuts, grilled manouri cheese and grape vinaigrette

ISLAND SALAD with rocket, cherry tomatoes, onion, cucumber, capers, sea fennel, balsamic and souroto cheese from Paros

GREEK SALAD with barley rusks, capers, barrel feta cheese and purslane

SEA URCHINS with sourdough bread, fresh lemon and olive oil

OYSTERS Greek / French / Violets

FRESH CLAMS platter with 7 pcs

BLUE OYSTER platter with mixed oysters & shells for 2 people

BRUSCHETTAS of sourdough bread with marinated anchovies, white taramosalata and brik - 4 pcs

GROUPER CARPACCIO with lime, olive oil, lemonpepper and sea salt

MARINATED AEGEAN SHRIMPS in citrus juices with boukovo, onion, parsley and radish

TUNA TARTAR with avocado mousse and fennel

WHITE TARAMOSALATA of fish roe with crispy Rhodes isl. pittas, bottarga and caviar

FISH PIES in crunchy fyllo with spicy peppers dip

AEGEAN BLUE CRAB meat with horse radish mayo on a bed of avocado, tomato tartar and herbs

STEAMED MUSSELS with wine, herbs and star anise

FRESH SMALL FISH deepfried with onions

SUN-DRIED OCTOPUS with fava from Schinousa isl.

GRILLED SQUID with pesto, pistachio and herring salad

GRILLED SHRIMPS with olive oil and lemon potato salad

DUSKY GROUPER TARTAR with mango, salicornia and spring onions

SEAFOOD LINGUINE with shells, crab, shrimps, kalamari, tomatoes and basil

GRILLED GROUPER FRIKASE with seskoula, spinach, fennel, egg n’ lemon sauce

LOBSTER PASTA. fresh tomato sauce and basil

HANDMADE PAPARDELLE with crayfish, mushrooms and herbs

FISH OF THE DAY grilled with steamed greens and zucchini

CHICKPEAS baked overnight in a wood burn oven

CHEESE SAGANAKI with arseniko cheese from Naxos and tomato chutney

FRIED ZUCCHINI with Parian tzatziki

STUFFED VINE LEAVES with rice, herbs and aromatic yoghurt dip

FREE RANGE EGGS saganaki with soutzouki, tomatoes and pitta bread

PATATES TIGANITES

BEETROOT RISOTTO with gruyere and black truffle oil

BEEF BURGER with fried potatoes and homemade BBQ sauce

BLACK ANGUS RIB EYE with grilled vegetables and fries (250g-600g)

VEAL TAGLIATA with fries and grilled vegetables

GREEK BIO RIB EYE (4-5 weeks dry aged) 800 gr

BEEF STEW (YIOUVETSI) with orzo in fresh tomato sauce and Parian gruyere

GALAKTOBUREKO with crispy fyllo and semolina cream

CHOCOLATE SOUFFLE with ice cream

PORTOKALOPITA with ice cream

ICE CREAM by scoop