Breakfast

Variety of teas, coffees (cold/hot brew), fresh orange juice & Fresh smoothies.

Pancakes: sweet pancakes with raspberry jam, handmade fresh yogurt mousse & Caramelized dry nuts.
Savory scramble: Fresh baked butter croissant filled with scrambled eggs, parmesan flakes & prosciutto chips
Granola cups: roasted granola stuffed with fresh yogurt mousse, orange fillets & honey.
Omelet rolls: with Kyano(traditional Greek goat blue cheese) & village sausage slices, wrapped in tortillas.
Crock Madame: two slices of multigrain bread toast, handmade béchamel sauce, slices of fine pork ham, greeted graviera cheese, and sunshine eggs.
Avocado toast: multigrain bread toast, handmade avocado mousse, posse eggs, mint flavored olive oil.
Salmon crunchy: rustic crunchy bread with Philadelphia spread, avocado slices & smoked salmon with lime drops.

Day 1

Lunch

Rustic Greek salad cups
(feta cheese, tomatoes, cucumber, olives, onions, green peppers, oregano, and extra virgin olive oil)
Traditional Greek moussaka

Dinner

Sausage plate
(Greek graviera stuffed sausage leak, stuffed lamb sausage, beef sausage, pepperoni, chicken sausage, French fries, handmade tzatziki, Greek pita bread, sauté mushrooms)
Loulouma bites (crunchy feta cheese mousse & honey)

Day 2

Lunch

Traditional Cretan salad “Dakos”
(bruschetta with tomatoes, cucumber, onion, capers, Crete mizithra soft cheese and Olive oil)
Shrimps Saganaki (Shrimp in fresh tomato sauce, garlic, olives, green peppers, and Greek goat cheese crumbles)
Porcini mushrooms filled with smoked mozzarella & sweet red pepper flakes.

Dinner

Fried Kalamari (Squid) rolls with aioli sauce.
Grilled Pagrus with butter, lime, and oregano.
Grilled talagani cheese.

Day 3

Lunch

Mushrooms soup (sauté portobello mushrooms, fresh tomato sauce, garlic, and carrots)
Salmon lasagna with spinach, garlic, olives, and parmesan flakes.
Ceviche seabass/tuna fish.

Dinner

Beef steak with butter, garlic, rosemary & sweet potato puree.
Grilled green peppers, stuffed with traditional Greek galotiri.
Beetroot salad with Greek yogurt sauce, garlic, thyme, and olive oil drops.

Day 4

Lunch

Guacamole salad.
Pork ribs marinated with mustard seeds, sweet paprika, and butter.
Spicy country-style baby potatoes & grilled asparagus.

Dinner

Iceberg salad with cucumber, avocado, cherry tomatoes, kefalotyri, and mustard sauce, served in baked Tortilla nest.
Black risotto with cuttlefish, shrimp bisque, mussels, and Naxos graviera.
Smoked salmon millefeuille, with Philadelphia dots and cherry tomatoes.

Day 5

Lunch

Green salad: lettuce, iceberg, grilled chicken, sweet corn, crispy bacon, boiled egg & mayo
Traditional Italian carbonara
(tagliatelle with guanciale, egg yolk, and pecorino cheese)

Dinner

Grilled haloumi cheese with plum marmalade.
Pork bouquet(pork slow cooked in the oven with vegetables and fresh herbs)
Baked potatoes with cream cheese and crispy bacon.

Day 6

Lunch

Salmon salad(smoked salmon, rocket, baby spinach, spring onion, Philadelphia cheese & capers)
Wine Orzo with cuttlefish, garlic, olives & traditional Sifnos Manura cheese.
Shrimps' tartar.

Dinner

Caprese salad
Pasta di mare(spaghetti with lobster bisque, olives, garlic, and extra virgin olive oil)

Day 7

Lunch

Smoked burger
(100% beef burger seasoned with smoked paprika, smoked crispy bacon & smoked Metsovone cheese.
Country-style fries with Cheddar sauce.

Dinner

Quinoa tabbouleh salad
Lamb chops, slow-cooked with rosemary, butter, and carrot puree.
Yogurt sauce with garlic, olive oil & dry oregano

Desserts

Cheesecake
Apple crumble
Millefeuille
Mosaic chocolate cake
Revani syrup cake with ice cream
Croissant profiterole
Salted caramel mousse