Breakfast

American Breakfast:

Pancakes & Waffles with various toppings,

Scrambled Eggs, Hash Brown, Bacon & Sausages, Poached Eggs

Croissants, Muffins, Bagels with Cream Cheese and Herbs,

Avocado Toast, Monte Cristo Sandwich,

Milk, Fresh Orange Juice, Cereals, Granola, Yogurt, Marmalade with Fresh Fruits,

Variety of Cold Cuts

Greek Traditional Breakfast:

Koulouri Thessalonikis, Greek Bread Open Sandwich with Tahini and Honey, Dry Bread with Feta Cheese and Olives, Lagana Bread with Mousse Batzotyri and Apaki Meat, Tiganopsomo with Mizithra Cheese and Molasses Sauce

Bougatsa Thessalonikis with Cinnamon and Powdered Sugar

Strapatsada (Scrambled Eggs) with Cherry Tomatoes and Feta, Kagianas with Apaki, Fried Eggs, Omelette,

Dried Fruits, Variety of Nuts, Tahini Pie, Halva Pie, Kataifi Rolls with Mousse Mizithra Cheese and Pine Nuts with Blackberry Sauce

Low-Calorie Breakfast:

Skimmed Milk, Low-Fat Yogurt, Cottage Cheese, Honey, Low-Fat Protein Bar, Low-Fat Granola,

Oatmeal, Almond Milk (Unsweetened), Muesli with Seeds, Low-Fat Marmalade with Stevia, Low-Fat Cold Cuts, Fresh Fruits, Omelette with Egg Whites, Croque Monsieur with Low-Fat Cheese and Turkey, Avocado & Cottage Cheese Sandwich

DAY 1

Lunch

Salmon Roll with Mousse Trilogy, Cream Cheese & Herbs

Spinach, Arugula, Lettuce, Sunflower Seeds & French Gruyère, Cherry Tomatoes, Dried Apple, Fig, Dried Carrot Flakes & Fig Vinaigrette

French-Cut Lamb Chop, Pear Spuma, Baby Carrots Confit & Red Wine Château Sauce

Apple Crumble Tart with Berry Coulis

Dinner

Dorade Tartare with Avocado, Chives, Crispy Brioche & Lime Salad

Grilled Beetroot with Goat Cheese, Crunchy Nuts & Honey Balsamic Bianco Vinaigrette

Tenderloin with Aperol Sauce, Celery Root Purée & Baby Confit Zucchini

Deconstructed Black Forest with Chocolate Mousse, Namelaka & Cherry Chutney

DAY 2

Lunch

Sautéed Scampi with Green Pea Velouté & Lemon Foam

Fresh Arugula, Iceberg Lettuce Flakes, Parmesan, Prosciutto & Olive Oil Lemon Dressing

Risotto with Saffron & Shrimp

Lemon Tart

Dinner

Aioli Cream with Octopus, Paprika Foam, and Crispy Cuttlefish Ink Tuile

Niçoise Salad with Tuna Tartare, Crostini, Egg, Asparagus, and Green Beans

Sea Bass with Peanut Crust, Lemon Emulsion, and Baby Carrots

Basil Panna Cotta with Strawberry Gel and Crispy Almonds

DAY 3

Lunch

Caramelized Foie Gras with Fig Marmalade and Brioche Crust

Couscous with Pomegranate, Feta Cheese, Fresh Mint, and Sweet Lemon Dressing

Lamb Fillet with Rosemary and Thyme, Truffle Potato Purée

Salted Caramel Tiramisu

Dinner

Vitello Tonnato

Caesar Salad

Grilled Dorade with Herb Velouté, Fennel Foam, and Spaghetti Carrots & Zucchini

Pomegranate Sorbet with Champagne Foam and Gold Leaves

DAY 4

Lunch

Scallops with Cauliflower Purée and Truffle Oil

Quinoa Salad with Cucumber, Celery, Cherry Tomatoes, Olive Oil, Fresh Mint, and Lime

Grouper Fillet with Sweet Potato Confit, Sea Urchin Sauce, and Avocado Foam

Crème Brûlée with Strawberries

Dinner

Homemade Ravioli with Crab Meat Mousse, Lobster Velouté, and Fennel

Spinach, Arugula, Lettuce, Cashews, Beetroot Slices, Carrots, and Avocado Foam with Beetroot Vinaigrette

Sous-Vide Pork Fillet with Dorito Crust, Potato Purée, and Caramelised Pear

Dessert: Profiteroles

DAY 5

Lunch

Ceviche of Sea Bass with Fresh Herbs, Mango Chutney, and Lime

Beluga Lentil Salad with Smoked Salmon and Yogurt-Dill Dressing

Chicken Ballotin Stuffed with Gruyère, Naxos Cheese, and Sun-Dried Tomatoes, Coated in Cornflake Crust, with Roquefort Sauce and Grilled Vegetables

Deconstructed Ekmek Kataifi

Dinner

Sweet Potato Soup with Coconut Foam and Chorizo Crumble

Baby Spinach, Beetroot Leaves, Arugula, Prosciutto, Melon, Egg, Bacon, and Ranch Sauce

Linguine with Shrimp in Tomato Basil Sauce, Served with Tagliata Beef (Combo Version)

Chocolate Tart with Maldon Salt and Caramel Semifreddo

DAY 6

Lunch

Fish and Scampi Vegetable Soup

Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce

Peking Duck with Potato Fondant

Mille-feuille with Vanilla Cream and Forest Fruits

Dinner

Crab Cake with Truffle Aioli

Cobb Salad (USA Style)

Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt

American Cheesecake

DAY 7

Lunch

Fish and Scampi Vegetable Soup

Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce

Peking Duck with Potato Fondant

Millefeuille with Vanilla Cream and Forest Fruits

Dinner

Crab Cake with Truffle Aioli

Cobb Salad (USA Style)

Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt

American Cheesecake