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Day 1
BreakfastLobster and spinach omelet served with a side of roasted potatoes and fresh fruit.
Lunch Greek salad with marinated octopus, cherry tomatoes, kalamata olives, cucumber, and red onion with a lemon-oregano vinaigrette.
Snack House-made tzatziki with fresh pita bread.
Dinner Grilled lamb chops with a balsamic glaze served with a side of sautéed wild mushrooms and asparagus.
Dessert Baklava cheesecake with a honey syrup drizzle.
Day 2
BreakfastShakshuka with feta cheese and crusty bread.
LunchGrilled Mediterranean sea bass with a fennel and orange salad.
SnackGrilled halloumi cheese with watermelon and balsamic glaze.
DinnerSlow-roasted leg of lamb with a garlic-rosemary crust served with a side of roasted root vegetables and mint pesto.
Dessert Orange and almond cake with Greek yogurt and honey.
Day 3
BreakfastGreek-style scrambled eggs with smoked salmon and caviar, served with a side of avocado toast.
LunchRoasted beet and orange salad with goat cheese and pistachios.
Snack Spicy feta dip with pita chips.
DinnerGrilled swordfish with a lemon caper butter sauce, served with a side of orzo pasta and sautéed spinach.
DessertChocolate and hazelnut mousse with fresh berries.
Day 4
Breakfast Spanakopita quiche with a mixed green salad.
LunchGrilled lamb kebab with a mint-yogurt sauce and grilled vegetables.
SnackCharcuterie board with imported Greek cheeses cured meats, olives, and nuts.
DinnerBeef tenderloin with a red wine reduction served with a side of truffle mashed potatoes and roasted Brussels sprouts.
Dessert Loukoumades (Greek-style honey puffs) with cinnamon syrup and vanilla ice cream.
Day 5
BreakfastGreek yogurt parfait with honey, mixed berries, and granola.
LunchGrilled octopus salad with heirloom tomatoes, avocado, and citrus vinaigrette..
Snack Grilled artichokes with lemon aioli.
DinnerSlow-braised short ribs with a tomato and herb sauce served with a side of Greek-style roasted potatoes and sautéed green beans.
DessertEkmek Kataifi (shredded phyllo pastry with a custard filling and whipped cream).
Day 6
Breakfast Greek-style crepes with Nutella and mixed berries served with a side of bacon and house-made breakfast sausage.
LunchStuffed eggplant with ground lamb, feta cheese, and herbs, served with a side of Greek-style rice pilaf.
SnackHouse-made hummus with grilled pita bread.
DinnerPan-seared scallops with saffron and lemon risotto served with a side of roasted root vegetables.
DessertBaklava ice cream sundae with caramelized nuts and honey syrup
Day 7
BreakfastFeta cheese and herb omelet with a side of roasted potatoes and fresh fruit.
Lunch Grilled shrimp and scallop skewers with a fennel and orange salad.
SnackHousemade spanakopita with tzatziki sauce.
DinnerGrilled lamb chops with a rosemary and garlic marinade, served with a side of roasted asparagus and truffle mashed potatoes.
DessertPistachio and honey tart with whipped cream and fresh berries