Breakfast  

 Fresh of orange
Milk different assortments
Assortment of Tea & Coffee
Greek Yogurt 
Granola/cornflakes 
Seasonal Fruits
Pancakes/croissants/crepes/pastries 
Eggs-omelet/crumbled/fried/pouched
Beacon /ham/smoked salmon
Bread
Butter 
Feta/yellow cheese 
Cold cuts
Tomatoes, Cucumber, Avocado
Greek honey & Local jams

 Day 1 

Lunch

Shrimps chili ceviche flavored with fresh mango and pineapple
Nicoise salad with the famous tuna from Alonissos  island
Fresh wild Red snapper cooked in sea salt crust with Mediterranean herbs, lemon, and garlic

Dinner

Grilled goat cheese with homemade tomato chutney, fresh figs, and hazelnuts
Rocket salad with cherry tomatoes, parmesan flakes, and  thyme honey vinaigrette sauce
Lamb chops with roast potatoes and mint yogurt sauce

Day 2 

Lunch

Fresh beef tartar with crostini and avocado
Quinoa tabouleh with sun-dried tomatoes and orange segment
Juicy aged beef, cooked at the right temperature glazed with butter 

Dinner

Greek salad with capers and avocado  
Steamed mussels in white wine sauce, butter, and Greek herbs
Fresh wild Grouper with sautéed spinach and crunchy baby vegetables

Day 3 

Lunch 

Split peas soup with quail egg and a touch of fresh mint
Avocado pitas with prawns, octopus, and sweet chili sauce, and crunchy vegetables 
Moussaka the traditional way

Dinner

Green salad with gorgonzola, fruits, and roast walnuts
Spicy Sinagrida tartar with avocado salad and crostini
Greek Lobster garnished with buttery linguine and heritage cherry tomatoes 

Day 4

Lunch

Mykonian mostra with kopanisti cheese, tomato concasse, olives, and capers)
Octopus glazed with vinaigrette served with mush avocado and citrus segment 
Flambé shrimps saganaki with ouzo and feta cheese 

Dinner 

Orange, fennel, and roast beat root salad
Beef carpaccio with rocket and cherry tomatoes
Rib eye steak with dauphine potatoes and fresh herb butter 

Day 5

Lunch

Tabbouleh salad with fresh parsley 
Ratatouille on Feta cheese wrapped in filo with thyme honey and sesame
Filet of seabream with roast vegetables 

Dinner

Spinach rocket salad with berries, roast beat root, and orange filet
Crunchy asparagus with pouched egg and creamy sauce 
Duck fillet with sweat potatoes puree and chips

Day 6 

Lunch

Green leaf salad with roast pumpkin and tomatoes
Fresh wild Red snapper ceviche with citrus sauce and cranberry
Sea-bass filet with crispy skin and baby vegetables 

Dinner

Grilled eggplant with Greek yogurt, parsley salad, and pomegranate 
Fresh tomatoes and Burrata salad with home made pesto Genovese
Kleftiko (Lamb with vegetables en papillote)

Day 7

Lunch 

Rocket and salmon gravlax salad with sweet balsamic dressing and fennel
Potato soup with Caviar and chives 
Tuna steak with vegetables and split pea puree 

Dinner

Mesclun salad with red grapefruit fillets, avocado, and  goat cheese
Roast Calamari garnished with crunchy asparagus and lime segment
Grilled sole with stumps and butter sauce 

Desserts

Fresh minty pannacotta  
Tiramisu
Chocolate brownie 
Double baked Cheesecake 
Carrot cake
Ice Cream Selection 
Cream brûlée