BREAKFAST

• Greek yogurt with seasonal fruits /honey/ granola
• Handmade freshly baked bread with jams and spreads. (butter, peanut butter)
• Handmade cakes and biscuits
• Pancakes with Nutella or Greek honey
• Seasonal fruits (watermelon, melon, peaches, grapes) / early summer - (additional strawberries, cherries, apricots)
• Selection of Greek cheeses and cold cuts
• Scrambled eggs in tomato sauce, feta, thyme
• Vegan scrambled tofu, tomato, peppers, smoked paprika
• Omelette with optional add ins. (Available with egg whites)
• Poached eggs on toasted bread with optional add ins
• Fried eggs with fresh bread with optional add ins

*optional add ins: avocado, spinach, mushrooms, tomato, bacon, siglino, smoked salmon.

BEVERAGES

Coffees

• Cappuccino
• Espresso
• Greek coffee
• Freddo espresso
• Frappe
• Filter coffee

Tea

• Mountain tea
• English breakfast
• Earl grey
• Green
• Matcha
• Chamomile
• Herbal infusions

Fresh juices or Smoothies

• Freshly squeezed orange or grapefruit
• Banana, orange and strawberry smoothie
• Banana, blueberry, almond milk
• Peach, raspberry and orange juice

 

DAY 1

Breakfast

A la carte menu

                                                                Lunch

Starters/Dishes to share

Grilled aubergine spread, thyme honey, balsamic vinegar and herbs.

Cretan carob rusk with tomato, oregano, Kalamata olives, feta cheese and virgin olive oil.

Meatballs with fresh mint and basil paired with a lemon yogurt dip.

Salad

Green salad with a citrus aromatic vinaigrette, roasted nuts, fruits and Greek cheese.

Main

Pan-fried fish fillet on a bead of wild greens & a warm tomato and celery salad.

Dessert

Rosemary sorbet or seasonal fruits

                                                     Dinner

Startes/Dishes to share

Pan seared pork strips with retsina wine sauce, rosemary and smoked paprika.

Dolmadakia-vine leaves stuffed with herbal rice and lemon-dill sauce.

Salad

Caprese salad with tomato, mozzarella and basil.

Main

Shrimp ‘giouvetsi’ with orzo pasta, ouzo and basil.

Dessert

Orange cake with citrus syrup & cardamom ice cream.

 

 

DAY 2

Breakfast

A la carte menu

                                                                Lunch

Starters/Dishes to share

Spicy feta spread with chilli and mint/ fresh breadsticks.

Marinated anchovies with garlic and thyme oil.

Grilled aubergine, halloumi cheese with a tomato-ginger marmalade.

Salad

Cold lentil salad with tomato, cucumber, spring onion, dill and an apple cider vinaigrette.

Main

Grilled chicken with thyme, basmati rice and a Kozani saffron sauce.

Desserts

Baked Apple with cinnamon, sultanas and a honey orange cream or Seasonal Fruits.

Dinner

Starters/Dishes to share

Fava beans puree with fried capers, green oil and chopped spring onion.

Spinach pie with feta, fresh herbs, and lemon.

‘Krasato’ octopus cooked with red wine.

Salad

Boiled broccoli with dried cranberries, toasted sunflower seeds and honey mustard dressing.

Main

Picanha café de Paris with French fries and Portobello mushrooms. 

Dessert

Chocolate mousse with a raspberry sorbet.

 

DAY 3

Breakfast

A la carte menu

                                                      Lunch

Starters/Dishes to share

Taramosalata-fish roe mousse.

Shrimps saganaki with ouzo, fennel, tomato sauce and feta.

Savory ‘kantaifi’ with goat’s cheese, pistachio and fig chutney.

Salad

Green salad with a citrus aromatic vinaigrette.

Main

Fish baked in parchment, lemon olive oil, tarragon and mashed potatoes.

Dessert

Pineapple and Mint Sorbet or seasonal fruits 

 

Dinner

Starters/Dishes to share

Beetroot yogurt with lime and walnuts.

Grilled octopus with olive tapenade, olive oil and lemon sauce served with a potato salad.

Courgette fritters with fresh mint and smoked Metsovone cheese.

Salad

Baked vegetables tower with a yuzu tahini sauce.

Main

Greek style lasagne with Beef Ragu & béchamel.

Dessert

Loukoumades-honey balls with thyme honey and crushed hazelnuts.

                                                        

DAY 4

Breakfast

A la carte menu

                                                      Lunch

Starters/Dishes to share

Spicy cheesepie, feta, leeks, chilli and smoked Metsovone cheese.

Chicken meatballs with herbs and BBQ sauce.

Salad

Green salad with a citrus aromatic vinaigrette, roasted nuts, fruits and Greek cheese.

Main

Gemista-stuffed tomatoes with Karolina rice and fresh mint.

Dessert

Bergamot spoon sweet or season fruits.

                                                          Dinner

Starters/Dishes to share

Mushroom & goats cheese bruschetta with a thyme and honey glaze.

Steamed Chinese cabbage wrapped with shredded chicken, carrot, ginger and spring onion.

Salad

Greek salad with tomato, cucumber, feta, Kalamata olives, capers, spring onion, virgin olive oil and oregano.

Main

Roasted leg of lamb, baby potatoes and honey roasted carrots with wine sauce.

Dessert

Moelleux chocolate, vanilla, dulce de leche ice cream.

DAY 5

Breakfast

A la carte menu

                                                       Lunch

Starters/Dishes to share

Taramosalata,fish roe mousse

Greek ceviche-fresh fish, citrus leche de tigre, dill and pickled orange.

Salad

Carrot salad with walnuts, sultanas and an orange, honey vinaigrette.

Main

Asian style vegetable rice noodles with beef or chicken or shrimp.

Dessert

Yogurt with caramelised peach or apricot or season fruits

                                                        Dinner

Starters/Dishes to share

Fava beans puree, fried capers, green oil and spring onion

Grilled calamari with lemon marmalade

Salad

Spinach pie salad with Greek filo, fresh spinach and feta cheese.

Main

Asparagus Risotto.

Dessert

Apple crumble with cinnamon ice cream.

 

DAY 6

Breakfast

A la carte menu

                                                      Lunch

Starters/Dishes to share

Talagani cheese with tomato and basil marmalade.

Fried Anchovies with lemon sauce.

Salad

Greek salad with tomato, cucumber, feta, Kalamata olives, capers, spring onion, virgin olive oil and oregano.

Main

Grilled fish with lemon oregano olive oil and saffron basmati rice.

Dessert

Fresh seasonal fruits

Dinner

Starters/Dishes to share

Greek style prawn tempura.

Spring rolls with vegetables.

Salad

Rocket, Parmesan, oven roasted cherry tomatoes and toasted pine nuts. 

Main

BAO Buns with a choice of beef, pork or chicken served with egg fried rice with grated carrot and spring onion.

Dessert

Galaktoboureko-semolina custard in filo and vanilla ice cream.

                                                             

DAY 7

Breakfast

A la carte menu

                                                       Lunch

Starters/Dishes to share

Taramosalata- fish roe mousse

Leek pie

Shrimps saganaki with ouzo, fennel, tomato sauce and feta.

Salad

Green salad with grilled chicken, roasted figs and a yogurt basil dressing.

Main

Broken down moussaka with vegetables.

Dessert

Lemon mousse with chocolate covered nuts or seasonal fruits.

 

                                                    Dinner

Starters/Dishes to share

Grilled aubergine spread with thyme honey, balsamic vinegar and herbs.

Tomato fritters with fresh mint and smoked Metsovone cheese.

Meatballs with fresh mint, basil and lemon yogurt.

Salad

Warm asparagus and courgette salad with a lemon vinaigrette.

Main

Linguini with lobster, white wine, garlic, cherry tomatoes and chilli.

Dessert

Rice pudding with rose water, lemon and sumac.