ADARA NEXT

Daily Morning & Base Selections

• Refreshments: Freshly squeezed seasonal juices, immunity-boosting ginger shots, and bespoke fruit smoothies.
• The Baker's Basket: Warm sourdough, golden croissants, and traditional handmade Greek pies.
• Fresh Market: Vibrant platters of seasonal fruits and sun-ripened Mediterranean berries.
• Mediterranean Deli & Dairy: Premium cold cuts (Prosciutto di Parma, Bresaola), artisanal aged Greek cheeses (Graviera, Manouri), assorted raw nuts, dried fruits, and authentic strained yogurt with wild thyme honey.
• Healthy Bowls: Homemade toasted granola, organic seeds, nuts, and chia puddings with coconut milk.

Day 1

Breakfast Feature

• Shakshuka "Verde", poached eggs in a vibrant green sauce of spinach, leeks, and garden herbs, garnished with marinated goat cheese and toasted pine nuts.
• Signature Avocado Toast, served with poached eggs, tahini dressing, kale pesto, and semi-dried tomatoes.
• Truffled Mushroom Omelet, a light and airy soft-cooked omelet with sautéed wild forest mushrooms and melted Brie de Meaux.
• Turkish-Style Poached Eggs, nestled in garlic-infused Greek yogurt, drizzled with warm Aleppo pepper butter, topped with Feta.
• Pain Perdu, caramelized thick-cut brioche infused with Bourbon vanilla, served with flame-grilled peaches and mascarpone whip.
• Classic Eggs Benedict, poached eggs with precision-cooked Hollandaise over toasted brioche.
• Applewood smoked Salmon Bagel, with dill cream cheese, capers, and thinly sliced red onion.

Lunch

• Panzanella, tomato & bread salad with fresh oregano and feta.
• Zucchini Fritters, crispy golden frittersserved witha smooth salsify purée.
• Sea Bass Fillet, accompanied by lemon-herb quinoa and charred broccolini.
• Lemon Meringue Pie, with sweet honeycomb.
• Classic Caesar Salad, with Romaine lettuce, croutons, and Grana Padano.
• Crispy Calamari, golden fried rings served with smoked paprika aioli.
• Mediterranean Shrimps, sautéed with tomatoes, orange, and capers.
• Baked Rice Pudding, infused with orange and traditional Greek mastiha.
• Arugula & Parmesan Salad, with salt flower and premium olive oil.
• Santorini Tomato Keftedes, traditional tomato fritters with homemade tzatziki.
• Fresh Catch of the Day (Fagri), whole baked fish served with Mediterranean herb-roasted potatoes and lemon-oil emulsion.
• Elderflower Panna Cotta, served with seasonal fruit.
• Baby Spinach Salad with feta, dill, and spring onion.
• Baba Ganoush, with zaatar and toasted pita bread.
• Orata al Cartoccio, baked in parchment with garlic, cherry tomatoes, olives, walnuts, potatoes, lemon, and thyme.
• White Chocolate & Strawberry Mousse, topped with fresh blueberries.
• Beetroot & Orange Salad, with yogurt and asparagus.
• Roasted Cauliflower, served with chickpea puree, lemon yogurt, almond crumble, and kale.
• Sole cooked Meunière style, accompanied by a spicy tomato broth, leeks, and white bean stew.
• Modern Baklava, with pumpkin seeds, caramelized white chocolate, and yogurt-mastiha mousse.
• Asian Rice Noodle Salad, with shrimp and black sesame.
• Black Mussels, cooked with lemongrass, ginger, pearl barley, and fennel.
• Corn-Fed Chicken, served with turmeric-cauliflower puree, zucchini, and a light lemon sauce.
• Fresh Fruit Platter & Sorbet
• Quinoa & Roasted Pumpkin Salad, with toasted pumpkin seeds, baby spinach, and tahini-lemon dressing.
• Glazed Root Vegetables, slow-roasted with honey, thyme, and sea salt.
• Cod Fillet, pan-seared, served over creamy polenta with roasted cherry tomato confit.
• Nougat Glacé, featuring mango, crunchy pecans, and frutti di bosco.

Afternoon Snack

• Artisanal Cheese & Charcuterie Board with fig jam and assorted crackers.
• Freshly baked scones with clotted cream and strawberry preserve.
• Mini Caprese skewers with a balsamic glaze reduction.
• Assorted fruit tarts and iced matcha lattes.
• Applewood-smoked mixed nuts and savory Parmesan shortbreads.
• Smoked salmon blinis with crème fraîche and dill.
• Gourmet beef sliders with truffle fries.

Dinner

• Burrata,with heirloom tomatoes, edamame, basil, and pistachio.
• Tuna Tartare,with wasabi soya dressing, smoked egg yolk, avocado, and jalapeño salsa.
• Beef Fillet,served with cheese-potato mousseline, asparagus, and red wine jus.
• Dark Chocolate Tart,balanced with sea salt and rich caramel.
• Smoked Eggplant Salad, with cheese mousse and basil.
• Pan-Seared Scallops, served with classic Beurre Blanc and sweet pea puree.
• USDA Prime Beef Ribeye, served grilled with authentic Argentine Chimichurri sauce.
• Classic Crème Brûlée, with fresh vanilla bean.
• Cherry Tomatoes, with goat cheese and basil pesto.
• Grilled Squid, served with a lime-coriander dressing and shaved fennel salad.
• Slow-Cooked Lamb Shank, served with bulgur risotto, spinach, anchovies, and sheep milk labneh.
• House-Made Carrot Cake, layered with spiced cream.
• Finely Chopped Tomato & Walnut Salad, with pomegranate molasses and sumac.
• Pesce Crudo, with lemon puree, wasabi mayo, and basil.
• Duck Breast, accompanied by a rich port wine reduction and parsnip puree.
• Yuzu Chocolate Cheesecake, accompanied by a mixed berry compote.
• Greek Salad (Horiatiki), with barrel-aged feta, Kalamata olives, and carob rusks.
• Slow-Cooked Octopus, with Salsa Verde, pickled carrots, garlic, and semi-dried tomatoes.
• Iberico Pork Neck – Served with roasted sweet potatoes, charred padron peppers, and a sweet Pedro Ximénez glaze.
• Hot Chocolate Fudge Cake, paired with vanilla ice cream.
• Smoked Salmon Salad, with avocado, cucumber, and cottage cheese.
• Pan-Fried Red Mullet, accompanied by a beluga lentil stew, cherry tomato confit, and saffron sauce.
• Traditional Lamb Moussaka, baked to perfection, accompanied by a crisp cucumber and mint side salad.
• Classic Tiramisu, with a hint of premium Amaretto.
• Grilled Peach & Prosciutto Salad, with stracciatella, fresh mint, and balsamic caviar.
• Lobster Ravioli, with a light saffron bisque and crispy sage.
• Veal Fillet, accompanied by truffle mashed potatoes, glazed baby carrots, and a rich peppercorn sauce.
• Pistachio & Raspberry Tart, with white chocolate ganache and raspberry coulis.

Day 2

Day 3

Day 4

Day 5

Day 6

Day 7