Breakfast

Selection among:

Fruit Salad Composed of Greek seasonal and tropical fruits
Egg preparations: Variety of omelets, scrambled, fried, boiled, and poached.
Kayanas (eggs in fresh tomato sauce with feta cheese)
Toasties/Artisanal Sourdough bread 
Avocado Toast 
Variety of Crepes (sweet or savory)
Pancakes with maple syrup/praline/fresh fruit 
Croissants (butter/chocolate)
Puff pastry (cheese/spinach/sausage)
Cakes (vanilla/cocoa flavored, Banana bread with caramelized bananas)
Greek yogurt with fresh fruit, cereal, honey or marmalade 

Day 1

Lunch

Traditional Greek salad seasoned with oregano-scented olive oil
Fava bean cream with caramelized onions and capers
Creamy classic “Tzatziki” salad
Slowly roasted tender lamb leg, caramelized with garlic glaze and baby potatoes.

Dinner

Artichoke hearts filled with dill-scented fava cream, topped with bottarga
Burrata salad with wild rocket leaves, baked beetroot, orange fillets, balsamic cream, and basil gel
Sea bream fillet with sautéed Greek wild herbs 

Dessert of the day

Nut mix-filled Baklava with pistachio ice cream

Day 2

Lunch

“Agioreitiki” Smoked Eggplant salad (Monastery recipe from Holy Mountain Athos)
“Politiki” salad, with red and white cabbage, carrot, raisins, and pomegranate kenels
“Travichtes” (pulled dough pies), topped with tomato jam scented with thyme and grated feta cheese
“Lachanodolmades” (Cabbage leaves stuffed with beef mince, rice, and herbs) in a creamy egg-lemon sauce

Dinner

“Mediterranean” salad with mixed Lola lettuce, iceberg, cherry tomatoes, and pita croutons, dressed in a green herb vinaigrette, and grilled manouri cheese.
Sea bass ceviche with mango, chili peppers, and red radish 
Lobster linguine with bisque sauce 

Dessert of the day

Key lime pie

Day 3

Lunch

“Dakos” salad with barley and carob rusk, tomato, feta, and black olives
Eggplant croquettes with “katiki” cream cheese sauce
Traditional “Moussaka” in a pot

Dinner

Beetroot salad with mango, cream cheese, walnuts and Valeriana leaves dressed in balsamic vinegar sauce
Grilled Calamari stuffed with lemon and dill flavored rice
Salmon fillet grilled, with poached fennel, orange and grilled asparagus 

Dessert of the day

Chocolate tart, topped with butterscotch cream and forest fruit

Day 4

Lunch

Rich Potato salad with eggs, carrots, pickled cornichons, and mustard mayo sauce
“Arancini” with wild mushrooms on beetroot sauce, topped with black garlic yogurt 
Free-range chicken cooked “sous vide” with mixed salad, dressed in a honey mustard vinaigrette

Dinner

Watermelon salad with feta cheese, spearmint, and lime-marinated sweet onions 
Sourdough bread bruschetta with tarama cream and bottarga
Grouper fillet marinated in citrus zest, with celeriac purée and lemon mayonnaise 

Dessert of the day

Masticha scented panna cotta, topped with sour cherry coulis or 
Rose geranium (Pelargonium graveolens) scented panna cotta, topped with quince conserve

Day 5

Lunch 

Creamy “Trachanas” with feta cheese, tomato, and spearmint
Fried feta cheese wrapped in “fillo” pastry, with honey and sesame 
Strawberry Salad with iceberg, Lola lettuce, mozzarella and walnuts dressed in strawberry vinaigrette
“Soutzoukakia” Meatballs with mixed pork and beef mince scented with cumin in a rich tomato sauce with jasmine rice 

Dinner 

“Green Goddess” salad with Chinese cabbage, cucumber and Smith apple, dressed in a sour avocado sauce
Octopus tentacles, slowly glazed in a balsamic vinegar sauce scented with thyme and bay leaves 
Squid ink shrimp risotto with fennel and bottarga powder

Dessert of the day

Basque cheesecake

Day 6 

Lunch

Beef tartare with Dijon mustard, pickled cucumber, and Parmesan biscuit
Raw young zucchini salad, with carrots, spearmint, and lemon sauce 
Grilled “Pleurotus” mushrooms with balsamic vinegar cream 
Ribeye or Beef Fillet steak with potato terrine and fried leek sticks 

Dinner 

Wakame salad with ponzu sauce and sesame seeds 
Quinoa salad with cashew nuts, cranberries, goji berries, raisins, and rocket in a yuzu-citrus ponzu sauce
“Gyoza Shrimp” (pan-cooked dumplings), filled with shrimp and scallops, Chinese cabbage, and spring onion with roasted sesame oil and soya-yuzu sauce
Variety of sushi rolls

Dessert of the day

Semifreddo yuzu with pistachio crumble and lemon curd 

Day 7

Lunch 

Grilled vegetables terrine with eggplant, zucchini, carrots, red and green peppers, and raisins
“Tzatziki” avocado, scented with mint and cilantro 
Slowly cooked Pork neck, scented with black garlic and rosemary,  creamy potato mash

Dinner

Black-eyed beans “Piage” salad, with vegetables and herbs 
Sautéed Scallops over grilled Pineapple slices, with vanilla-scented olive oil and mango chutney 
Tuna fillet with lemon sauce, dill, and spring onion white rice 

Dessert of the day

Pavlova with forest fruit coulis, filled with white chocolate namelaka cream 

Alternative Desserts

Chocolate cheese cake, topped with caramelized nuts.
Walnut pie with “Kaimaki” ice cream

**This is a sample menu, subject to changes based on guests' preferences, seasonal availability, and/or dietary restrictions.