Breakfast Buffet Savory Wheat and white bread Scrambled eggs, boiled eggs, omelettes Cheese platter Cold cuts platter
Sweet Greek yoghurt Honey and fruit jams Nuts and granola Fruit platter Croissants
Starters Feta cheese fried in phyllo crust, with honey and sesame Spicy baked Feta cheese in tomato sauce Smoked eggplant salad Grilled peppers with burrata and chimichurri sauce Fried Talagani cheese with orange jam Kadaifi nests stuffed with fig, prosciutto, Greek cream cheese Vine leaves stuffed with rice and herbs
Fish starters Anchovies and octopus marinated in vinegar Smoked mackerel with beluga lentils salad Seabass Ceviche with Leche de Tigre Spicy shrimp Ceviche with cocktail sauce Steamed Mussels
Risotto/Pasta Mushroom risotto Wild mushrooms, truffle essence Zucchini flowers risotto Baby zucchinis, dill, lime Beetroot risotto Goat’s cheese, walnuts Rigatoni Al pomodoro y Basilico Pomodori tomatoes, fresh herbs Spaghetti with basil pesto Pine nuts, parmesan, cherry tomato confit Carbonara Italiana Egg yolks, pecorino, guanciale
Meat Courses Ragu alla Bolognese Slow cooked beef, served with handmade Greek pasta Steak au poivre Beef steak, peppercorns, cream, served with potatoes Osso buco alla Milanese Slow cooked veal, gremolata, served with pearl cous cous Milanese Crusted Roast Rack of lamb Pistachio and herbs crust, served with glazed vegetables Grilled Pork tenderloin Greek wine gravy, dried sour cherries, served with celery root purée Grilled Chicken thigh fillet Tahini cumin sauce, lemon, served with vegetable stew
Seafood Courses Shrimp Orzo Pasta, tomato sauce, star anise Octopus Calamarata Pasta, capers, dill Grilled Sea bream fillet Served with wild greens, “avgolemono” greek lemony fish sauce Pan-fried Cod fillet Served with pea velouté, spring onion, caramelised carrots Seared Tuna Tataki Served with mango and pepper salsa, sesame seeds, soy sauce Grilled Swordfish ‘Souvlakia’ Swordfish skewers, served with grilled vegetables and fresh greens Sweet n’ sour Octopus stew Served with fava beans and saffron puree, caramelised pearl onions Salmon fillet sautéed Served with potato puree and sautéed spinach
Desserts Lavender Crème brûlée Chocolate moelleux with espresso and vanilla ice cream Sparkling wine jelly with raspberries and blueberries Panna cotta with mastiha essence and salted caramel syrup Grilled Peaches with cream cheese mousse and hazelnuts Poached Pears in wine and spices, dark chocolate sorbet