Amuse bouche
Pumpkin tartar
Marinated zucchini and pumpkin salad with cooked quince in honey, almond, sour cheese from Mykonos and citrus dressing
Cabbage dolma stuffed with trahana and pumpkin in lemon espuma flavored with sage
Quince sorbet with sweet cream of cheese “Tyrovolia" with caramelized pastry dough
Dessert drink based in rum and homemade quince marmalade
Mignardise