Menu

7 Thalasses Summer 2021 Menu

Dear guests, Here, at “7 Thalasses”, we cook for you using extra virgin, cold-pressed olive oil, variety Koroneiki. We support our market by purchasing produce from local Greek producers. Our fresh fish come exclusively from the sea of Chalkidiki, every single day. Our pasta, linguine and pappardelle, are made by De Cecco in Italy. Our olives are organic from Ormylia in Chalkidiki and our ice cream and desserts are made solely with fresh Greek milk. Thank you very much for dining at our restaurant and we hope you will have an amazing experience. Head Chef, Andreas Voulgaris
  • FRESH FISH

    • Fresh squid

      60
    • Scorpion fish

      65
    • Sea-bass from the open sea

      65
    • Red mullet

      65
    • Gilt-head sea bream

      70
    • Axillary Sea bream

      70
    • White Sea bream

      70
    • Fresh sole (steamed, meuniere, grilled, fried**)

      75
    • Fresh prawns (grilled, fried**, saganaki, with pasta)

      75
    • Crayfish (grilled, steamed, with pasta)

      80
    • Common dentex

      80
    • Sea bream

      80
    • Fresh Greek lobster

      95
    • Siberian King Crab Legs* (grilled, with pasta or risotto)

      120
  • SHELLFISH OF THE DAY

    • Royal Oysters from France (David Herve)

      per piece
    • Fresh sea urchin

      15
      per portion
    • Cockles

      45
      / per kg
    • Clams

      45
      / per kg
  • SUSHI

    • Stuffed roll with tempura shrimp, boiled shrimp, avocado & cocktail sauce

      17
    • Roll with salmon tartare, Florina peppers marmalade with chili, seared salmon slices & salmon roe

      18
    • Fried roll stuffed with tuna tartare, spicy mayonnaise, chives & flying fish eggs

      19
    • California roll with King Crab *, avocado, cucumber & sesame

      20
    • Roll with tempura shrimps, seared salmon tartare, parmesan cheese and oyster sauce

      22
    • Roll with asparagus, truffle sauce and fried crayfish meat

      24
  • BREAD

    • Fresh long-fermented sourdough bread

      3
  • SOUPS

  • MORSELS

    • Hornbeam on bruschetta, marinated in exotic fruit vinegar, fresh tomato & basil

      9
    • Grilled smoked mackerel with tomato and pickled onions

      11
    • Spanish anchovies on bruschetta with fresh butter and herbs

      12
    • Salted skipjack tune (lakerda) from Istanbul with pickled samphire

      13
  • SALADS

    • Salad with blites, zucchini, boiled potato and grated tomato

      9
    • Mixture of leafy green salad with extra virgin olive oil and sherry vinegar

      10
    • Traditional Greek salad with Feta cheese P.D.O.*** Arnaia, Chalkidiki & pieces of Cretan Barley Rusk (olives, balsamic vinegar, capers, onion and extra virgin olive oil)

      12
    • Green salad with shrimps**, avocado, green apple, walnuts and cayenne pepper

      16
    • Green salad with octopus**, honey balsamic vinaigrette and cherry tomatoes from Santorini island

      19
    • Ceasar’s salad with lettuce, fried crayfish* and parmesan crumble

      21
    • Mixed green salad with fresh fried salmon cubes, pine nuts, sauce with honey, mustard and lemon juice dressing

      21
    • Salad with anglerfish filets, anchovy dressing and golden herring roe

      24
  • COLD APPETIZERS

    • White fish roe dip from Premium Norwegian cod roe, extra virgin olive oil and lemon

      8
    • Athenian salad with fresh potato chips and soft boiled egg

      12
    • Salmon gravlax with fenugreek, beetroot, dill and spinach gazpacho

      12
    • Octopus* carpaccio with fennel, capers and extra virgin olive oil with lemon-olive oil dressing

      12
    • Smoked trout with belluga lentils, spinach gazpacho and orange vinaigrette

      14
    • Tri-color quinoa with avocado, lime juice, shrimps and spicy mayonnaise

      16
    • Seabass ceviche with lime juice and zest, fresh coriander, avocado and wakame seaweed

      17
    • Gilt-head bream carpaccio with tomato confit, caperberries, pickled samphire, extra virgin olive oil and lemon juice

      17
    • Shrimps flavored with basil olive oil, fresh grated tomato, onion and salt from Cythera island.

      18
    • Salmon sashimi with golden herring roe, ponzu sauce, lemon and coriander oil

      18
    • Salmon tartare with guacamole, quinoa, mascarpone cheese, poppy seeds and orange juice

      20
    • Shrimp tartare with celery, green apple, fresh lime juice and extra virgin olive oil

      22
    • Fresh Sea bass “tiraditto” with pickled turnips, crumbled hard roe Trikalinos (avgotaraho) from Mesolongi & ponzu sauce

      24
    • Hard roe Trikalinos (avgotaraho) from Mesolongi with crispy bruschetta and herb butter

      25
    • Tartare of King Crab, shrimps, mango, avocado, spicy mayonnaise, fresh coriander and soy sauce with truffle oil

      30
  • HOT APPETIZERS

    • Grilled hot pepper with sherry vinegar and extra virgin olive oil

      2
    • Fresh french fries with hard cheese

      4
    • Grilled hot pepper with crumbled Feta cheese and extra virgin olive oil

      5
    • Smoked aubergine with garlic and olive oil dressing, parsley and crumbled Feta cheese

      9
    • Zucchini chips with yogurt dip (tzatziki)

      9
    • Zucchini fritters with salmon and yogurt sauce with mint

      9
    • Feta cheese baked in a puff pastry sheet with tomato, capers and red Florina pepper marmalade with red chilli

      10
    • Fried cheese Agios Isidoros from Naxos island, tomato marmalade and pistachios

      11
    • Fried squid spawns** with mayonnaise and spring onions

      11
    • Grilled sardine with tomato tartare and fresh herbs

      11
    • Breaded hornbeam stuffed with Feta cheese, yogurt sauce and mayonnaise

      11
    • Grilled baby squid with extra virgin olive oil

      12
    • Steamed mussels in their shells

      12
    • Seafood balls with tartare sauce

      14
    • Fresh fish fillets souvlaki with tomato sauce, beluga lentils and basil pesto

      14
    • Shrimp saganaki with fresh tomato sauce, Feta cheese and ouzo

      14
    • Grilled octopus* with extra virgin olive oil flavored with sherry

      15
    • Fried** octopus with fava of Feneos and pickled onions

      16
    • Prawns panko tempura with spicy mayonnaise

      16
    • Green asparagus with prawns, sesame oil and soy sauce with orange

      17
    • Fried crayfish donut with spicy mayonnaise

      18
    • Grilled spicy shrimps with red curry, Chinese cabbage salad with pineapple, fresh coriander and sweet chili

      18
    • Sautéed scallops with roasted carrot puree, nori powder and carrot & orange sauce (4pcs)

      20
  • RISOTTO-PASTA

    • Risotto with mussels 7 Seas

      15
    • Linguine with squid and basil pesto

      16
    • Linguine with clams, garlic, parsley, chilli flakes and extra virgin olive oil

      17
    • Linguine with seafood (with its broth)

      19
      (Fresh mussels, baby squid, prawns*)
    • Linguine with sea urchin roe and hard roe Trikalinos (avgotaraho) from Mesolongi

      26
    • Orzo pasta with seafood

      19
      (Fresh mussels, baby squid, prawns*)
    • Risotto with seafood (with its broth)

      19
      (Fresh mussels, baby squid, prawns*)
    • Risotto with shrimps, green asparagus and saffron

      22
    • Linguine per person (with lobster or crayfish or prawns or Siberian King Crab legs*, which are extra charged)

      9
    • Orzo per person (with lobster or crayfish or prawns or Siberian King Crab legs*, which are extra charged)

      9
  • MAIN DISHES

    • FISH

    • Cod fillet* with fresh French fries and light mayonnaise sauce with yogurt (fish and chips)

      14
    • Dogtooth grouper* fillet cooked according to a Mount Athos recipe

      19
    • Fresh salmon fillet with 5 spices mix, carrot puree, beetroot puree and orange sauce

      20
    • Fresh gilt-head bream fillet with celeriac puree, sautéed spinach and stew sauce

      20
    • Fresh Sea bass fillet cooked in the oven, potato tart with coriander seeds, onion, sautéed mushrooms and wasabi spicy sauce with dashi

      24
    • MEAT

    • Beef fillet, potato tart with coriander seeds, onion, sautéed mushrooms and wasabi, spicy sauce with dashi

      30
  • DESSERTS

    • Sorbet

      6
    • Loukoumi ice cream with biscuit

      8
    • Millefeuille with crème patisserie, Madagascar vanilla and caramelised almonds

      8
    • Constantinople traditional rice pudding with mahlab & Chios Mastiha

      8
    • Yogurt panna cotta, strawberry sauce, Italian meringue & chocolate crumble

      8
    • Milk pie with chocolate & mascarpone mousse

      8
    • Cheesecake with passion fruit & red fruits

      9
    • Constantinople traditional semolina halva with marinated fruits accompanied with tahini ice cream & lemon syrup

      9
    • Chocolate mousse trilogy

      9
    • Fresh seasonal fruits

      12
Print 7 Thalasses Summer 2021 Menu