ARKTOS

Breakfast

• Greek yogurt with seasonal fruits; honey, granola & muesli
• Freshly baked bread & rusk basket with butter, marmalade, and Greek honey
• Home-made cakes and biscuits
• Pancakes with Greek honey or Maple syrup
• Seasonal fruits- watermelon, melon, peaches, strawberries, cherries, apricots, grapes & figs
• Selection of Greek cheese and cold cuts
• Scrambled eggs with butter and Greek herbs
• Poached eggs on toasted bread with bacon and hollandaise sauce
• Omelet with optional side, available also with egg whites
• Fried and boiled eggs
• Optional add-ins: avocado, spinach, mushrooms, tomato & bacon.

Coffee

• A wide selection of coffees & brews.

Tea

• Selection of teas & infusions.

Fresh Juices & Smoothies

• Freshly squeezed orange or grapefruit juice
• Banana, orange, and strawberry smoothie
• Banana, blueberry, almond milk
• Peach, raspberry, and orange juice

Day 1

Lunch

Starter

• Crispy aubergine with cream cheese paired with a home-made marmalade from fresh berries, topped with Parmesan flakes.
• Juicy meatballs with fresh mint & basil paired with a lemon yogurt dip.
• Spicy feta with chili and mint served with fresh breadsticks.
• Bruschetta with cheese spread, garlic & Italian prosciutto.
• Grilled vegetables with balsamic glaze.
• Bao buns with crispy chicken, carrots, cucumbers, Japanese mayo & soy sauce.

Salad

• Cretan carob rusks with tomatoes, feta mousse,
• Kalamata olives, seasoned with virgin olive oil and oregano.
• Green salad with an aromatic citrus vinaigrette, roasted nuts, fruits, and Greek cheese.
• Caprese salad with tomato, mozzarella, and basil.
• Green salad with lettuce and rocket, seasoned with a honey balsamic vinaigrette.
• Mixed green salad with garlic scented croutons, sun- dried tomatoes, apple, and a thyme dressing.
• Baked vegetable tower served with yuzu sauce.
• Green salad with lettuce and rocket, topped with dry-cured prosciutto and parmesan flakes.
• Carrot salad with walnuts, seasoned with an orange honey vinaigrette.
• Green salad with baby greens, semi-dried baby tomatoes, fresh mint, and poppy seeds.
• Watermelon salad with cherry tomatoes, quinoa, mint, wholegrain rusks, topped with a virgin olive oil dressing.
• Green salad with strawberries, mango, and a passion fruit dressing.
• Caprese salad with tomato, mozzarella, and basil.
• Quinoa salad with broccoli, chopped cherry tomato & cucumber paired with coconut
• peanut sauce.
• Green salad with salmon sashimi, roasted nuts, mango julienne, dried tomatoes, and citrus aromatic vinaigrette.

Main

• Pan-fried fish fillet on a bed of wild greens with a side of warm tomato and celery salad.
• Creamy shrimp orzo with ouzo and fresh basil aromas.
• Grilled chicken with thyme, served with basmati rice and a Greek saffron sauce.
• Slow-cooked picanha with red wine sauce and sweet potato fries.
• Greek-style lasagna with Beef Ragu & béchamel.
• Baked fish in parchment flavored with lemon, virgin olive oil, and tarragon, served with potato purée.
• Asian style vegetable rice noodles with beef or chicken, mushrooms, peppers, and hoisin sauce.
• Creamy asparagus risotto.
• Grilled fish with lemon oregano dressing and saffron basmati rice.
• Red tuna fillet with soy sauce & black sesame.
• Spaghetti primavera with fresh vegetables.
• Beef rib-eye fillets with sweet potato purée and rosemary.
• Inside-out sushi rolls with smoked salmon, carrots, cucumbers, spicy mayo, and teriyaki sauce.
• Inside-out sushi rolls with fresh tuna, avocado, dried onions, red Masago, and pepper Gochujang sauce.
• Inside-out sushi rolls with fresh eel, scallions, boiled asparagus, black Masago, and unagi sauce.

Dessert

• Ice cream, sorbet, or seasonal fruits.
• Orange cake soaked in citrus syrup, served with ice cream.
• Yogurt with seasonal fruits.
• Chocolate mousse with a raspberry sorbet.
• Loukoumades, Greek donuts dipped in thyme honey & topped with crushed hazelnuts.
• Ice cream with seasonal fruits.
• Lemon pie, merengue, and lemon skin candy or seasonal fruits.
• Yogurt with caramelized peach, apricot, or seasonal fruits.
• Apple crumble with ice cream.
• Fresh seasonal fruits.
• Greek “Galaktoboureko”, creamy custard in a crispy phyllo, served with vanilla ice cream.
• Homemade tarts with crème patisserie & seasonal fruits.
• Seasonal fruits.
• Mille-feuille with caramelized puff pastry, patisserie cream, and vanilla ice cream.

Dinner

Day 2

Starters

• Pan-seared pork strips seasoned in white wine sauce, rosemary, and smoked paprika.
• Greek Dolmadakia wrapped in vine leaves, stuffed with herbal rice and lemon-dill sauce.
• Fava bean puree with capers, virgin oil, and chopped spring onions.
• ‘Krasato’ octopus cooked in a red wine reduction sauce.
• Beetroot salad with yogurt, lime dressing, and walnuts.
• Grilled octopus with olive tapenade, lemon sauce, and a warm potato salad.
• Mushrooms stuffed with bacon and mozzarella cheese.
• Home-made bruschetta with chopped tomatoes, thyme, garlic, and topped with honey-glazed balsamic.
• Taramosalata - fish roe mousse.
• Greek ceviche- fresh white fish with leche de tigre and ponzu sauce.
• Tuna tartare with avocado, ponzu, teriyaki sauce, gochujang mayo & black sesame.
• Grilled squid with bittersweet lemon marmalade.
• Tempura prawns.
• Spring rolls with vegetables.
• Couscous salad with grapes, burned feta cheese, and a refreshing basil dressing.
• Sweet & sour chicken with vegetables and egg fried rice.

Day 3

Day 4

”

• Gemista, stuffed tomatoes and peppers with minced beef, Carolina rice, porcini mushrooms, and mint.

Day 5

Day 6

Day 7