ANDARE AVANTI

BREAKFAST

DAILY

• Fresh fruit platter
  Selection of artisanal breads (white, whole grain, multigrain, toast) Variety of jam, honey, peanut butter, granola, mix oats with nuts, yogurt Eggs according to preference (fried, boiled, omelet, scrambled, poached) Selection of cheeses and cold cuts, avocado, bacon, sausages Daily warm bakery pies (spinach pie, cheese pie, Bougatsa, croissants, etc.) Orange or mixed juice, tea, and coffee of your choice

DAY 1

LUNCH

• Salad
  Spinach Salad, Apricots, cashews with balsamic vinaigrette
• “Meze”, small plates, like tapas

APPETIZER

• Steamed Mussels, Cooked in white wine with garlic, shallots, and extra virgin olive oil
• Stuffed Oven Mushrooms, Portobello mushrooms topped with melted blue cheese, prosciutto, and chives
• “Bouyiourdi”, baked feta cheese with spicy peppers, sliced tomatoes, in olive oil with kasseri cheese on top
• Beef Carpaccio, Thin layer of beef with capers, flakes of parmesan, baby rucola, dots of avocado cream, and strawberries served with extra virgin olive oil
• Taramosalata, mousse of fish roe with cuttlefish ink, and pita bread on the side
• Kataifi Nest, Angel hair, stuffed with melted cheese, and served with peach marmalade on the side
• Shrimp carpaccio, thinly sliced raw shrimps marinated in citrus dressing with sea salt flakes, and sea urchin
• Feta Saganaki, Feta cheese in sesame crust, topped with honey
• Ceviche, Raw Sea bass cubes in “tiger’s milk”, with pineapple, mango, spring onions, peppers, and sesame oil
• Chicken Strips, Chicken fillet with herbs, and garlic oil
• “Tyrokafteri”, whipped feta with roasted Florina peppers and chili flakes, Hummus, with tahini, and lemon
  “Melitzanosalata”, smoky eggplant dip, Tzatziki, with Greek yogurt and cucumber, On a dip platter served with grilled country bread with olive oil and oregano
• Zucchini meatballs, served with yogurt sauce, flavored with mint
• Bruschetta, Crispy bread with pear, “tsalafouti” cheese, and prosciutto flakes
• “Flogeres”, Rolls with phyllo crust stuffed with pastirma and cheese

MAIN COURSE

• Linguine with Prawns, Linguine cooked in bisque with tomato sauce, and sautéed shrimp with a touch of ouzo
• Ribeye Steak, Premium Beef Steak cooked to your reference, accompanied by grilled vegetables
• “Yuvetsi”, Slow-braised beef with orzo pasta in rich tomato sauce, topped with grated mizithra cheese
• Tuna Steak, Grilled tuna fillet cooked by preference, accompanied by black quinoa with lime, herbs, and avocado cream on the side
• Cuttlefish with Spinach, strips of cuttlefish with sautéed spinach and cherry tomatoes
• Moussaka, Layers of vegetables (potato, eggplant, zucchini), bolognaise with a top layer of béchamel sauce
• Octopus with Fava, Boiled octopus, with fava purée, served with caramelized onions and caper leaves
• “Gemista”, Stuffed vegetables with rice, herbs, and Mediterranean spices
• Grilled Fish, Fresh catch of the day grilled, assorted with hot greens, and lemon vinaigrette
• Briam, Greek-style ratatouille with baked seasonal vegetables, tomato sauce, and grated feta cheese
• Marinated anchovies with tomato and parsley, Dolmades vine leaves stuffed with rice and herbs, and grilled halloumi with thyme honey
  Dessert Mastiha Liqueur
• Pistachio-crusted pork rack, Tender pork rack coated with a mix of pistachio, herbs, Dijon mustard, and smoked paprika, Paired with roasted baby vegetables and parsnip purée
• Mushroom Risotto, with a variety of mushrooms in broth, topped with white truffle oil
• Kleftiko, Slow-roasted lamb with potato, tomato, pepper, cheese, onion, and garlic cooked in wine sauce

DESSERT

• Lemon Posset
• Ekmek Kantaifi
• Apple Crumble, Baked apples with honey, sitting on cinnamon “soil”, served with whipped cream and caramel sauce
• Lava Cake, Chocolate muffins with running chocolate served with vanilla ice cream
• Strawberry Mille Feuille
• “Halva”, Semolina with nuts in cinnamon syrup
• Homemade ice cream
• Greek Yogurt with Quince Preserves and Cinnamon
• Panna cotta in mango sauce
• Basque Cheesecake
• Pavlova with wild berries
• Mousse au chocolate
• “Mosaic/ Kormos”, a chocolate dessert with biscuit, walnuts, and dried fruits with brandy
• * Kindly inform us of any allergies or special dietary restrictions

DINNER

SALAD

• Potato Salad, a mix of baby potatoes, fresh herbs, peppers, onions, finished with lemon mustard dressing
• Beetroot salad, Walnuts, green apple, garlic, and goat cheese
• Greek Salad, tomato, feta, cucumber, capers, green pepper, red onion, and kalamata olives
• Caprese salad, sliced tomatoes, mozzarella, and rucola in basil sauce
• Watermelon Salad, Cubes of watermelon, feta cheese, cucumber, spring onion, leaves of mint, balsamic glaze, and poppy seeds on top
• Lentil salad, sun-dried tomato, spring onions, goat’s cheese, and herbs
• Tabbouleh Salad, Cous-cous, tomatoes, herbs, olives, red sweet pepper, and peanut tahini sauce
• Melon prosciutto, sliced and paired with prosciutto and baby lettuce, finished with fig balsamic vinaigrette
• Pumpkin salad, Lettuce, fresh herbs, onion with grape molasses dressing, and pumpkin seeds on top
• “Ntakos” Salad, Cretan traditional salad with rusks, ground tomato, fresh mizithra cheese, and samphire

DAY 2

DAY 4

DAY 5

DAY 6

DAY 7