Sample Menu

BREAKFAST

All types of coffee
Tea & herbal infusions
Fresly squized orange juice & fruit juices
Milk (or milk alternatives)
Cereal & Oatmeal
Dried fruits & nuts
Greek yoghurt
Homemade Jams & honey
Baked breads, fresly baked cake & cookies
All types of eggs (boiled, fried, poached, scrambled, omelettes)
Bacon & mini Greek farmer sausages
Pancakes with maple syrup or Greek honey
Platter with various types of cheeses & cold cuts
Seasonal fruit platter

SALADS

Mild spicy lentil herb salad with turmeric
Baby spinach leaves with grilled Manouri cheese & balsamic dressing
Beetroot salad with mint-yoghurt & walnuts
Tabouleh salad with lemon & extra virgin olive oil dressing
Tradional Greek salad with kalamata olives & Feta cheese
Cretan dacos salad with barley rusks, marinated tomatoes & mizithra cheese
Black-eyed bean salad with freshly chopped vegetables & herbs

DESSERTS

Greek yoghurt mousse with kum-quat in syrup
Semolina Halva with orange & raisins
Almond cake with masticha flavored cream cheese frosting
Pistachio shortcake with chantilly cream
“Pina collada” cheesecake with pinneapple & coconut
Cream cheese marbled chocolate brownies
Greek “Pasta-flora” tart with watermelon jam
Apple stuffed “loukoumades” with “Kaimaki” ice-cream
Greek tea infused cream with honeycomb

APPETIZERS

Traditional Eggplant salad with walnuts served with toasted garlic bread
Stuffed zuccini blossoms with haloumi cheese & herbs
Feta & leak stuffed in fillo pastry with honey glaze & black sesame
Bacon wrapped asparagus on sweet mizithra cream
Fava beans puree from Santorini with capers and onions
Bruchetta with katiki cheese & florinis pepper
Traditional Greek spinach & herb pie
Grilled prawns with lime-garlic glaze
Anthotyro & Apaki Quiche
Grilled octupus in herb oil
Crispy Kalamari with avocado – potato “Skordalia”
Orzotto with lemon-butter artichokes

SOUPS

Tomato gazpacho with wild thyme croutons
Fish soup veloutte
Carrot soup with ginger & Greek yoghurt
Zuccini curry soup with toasted sunflower seeds

MAIN COURSES

Seabass in shallot-sea urchin cream with parsnip puree
Stuffed Kalamari with feta & basil in tomato sauce
Rolled chicken thighs with Naxos island Graviera & sundried
tomatoes in red wine sauce
Slow cooked beef ragu in tomato sauce with “chilopites” pasta
Tarragon – Lemon rabbit casserole with jasmine rice
Beef tenderloin with mustard-mushroom sauce & baby persil potatoes
Pan seared red-mullet with braised fennel & red wine reduction
Beer battered codfish with tartar sauce & double fried country potatoes
Traditional stuffed zuccini with beef in “avgolemono” sauce
Crispy skin salmon with citrus fruit dressing & chargrilled vegetables
Traditional Greek Mousaka
Lobster linguini with creamy tomato sauce