FOR THE MONTH OF DECEMBER
Artemis introduces a selection of new dishes, thoughtfully integrated throughout our set lunch and a la carte dinner menus.
STARTERS
POACHED PEAR & ANCIENT GRAIN SALAD
“Tabouli”, Mulled Wine, Pistachio, Feta, Pomegranate Vinaigrette — 24
HAZELNUT & ENDIVE SALAD
Hazelnut Praline, Salted Ricotta, Aged Balsamic Vinegar — 24
SALMON GRAVLAX
Horseradish Emulsion, Cucumber, Amalfi Lemon, Caper, Dill — 32
BUTTERNUT SQUASH TART
Greek Katiki Cheese, Wild Rocket, Atikki Honey, Oregano — 24
MAIN COURSES
TURKEY BREAST
Chicken Stuffing, Pumpkin Purée, Lingonberry, Creamed Brussels Sprouts, Turkey Jus — 36
IBERICO PORK LOIN
Parsnip Purée, Preserved Cabbage, Pickled Apple, Cider Pork Jus — 38
ARTEMIS MIXED GRILL (Shareable for 4–5)
900g Côte de Bœuf, 500g Turkey Breast with Sausage Stuffing, 400g “Souvlaki” Lamb Chops — 388
Served with Grilled Brussels Sprouts and Roasted Cauliflower
SIDE DISHES
POTATO HASH
Poutine, Crème Fraîche, Aged Comté, Chicken Gravy — 18
GRILLED BRUSSELS SPROUTS
Smoked bacon, Wholegrain Mustard Vinaigrette — 18
ROASTED CAULIFLOWER
“Gratin”, Comté Béchamel, Breadcrumbs — 16
DESSERTS
MONT BLANC
Vanilla Cream, Blackcurrant Coulis, Salted Chestnut Crumble — 18
VANILLA RICE PUDDING
Mixed Winter Berries, Cinnamon Puffed Rice, Coconut Gelato — 18