HIGHJINKS

Breakfast

• Cake, Jam, Yoghurt, Cereals, Milk, Coffee, Butter, Muffins, Crepes, Pancakes, Plate with different types of cheese, Plate with cold cuts and a’ la minute (Scrambled eggs, French toast, omelet, etc.)

Day 1

• Lunch
• Tagliata Salad (Green salad with smoked ostrich fillets and lightly spicy dressing with avocado and lime)
  Appetizer Gondolas with cottage cheese, prosciutto, and anise - Goat cheese balls with herbs and grated peppers Main course Lamb de samples: - Baby potatoes with citrus juice and rosemary, baked in the oven Dessert Fried pineapple with mascarpone, liqueur and maple syrup
• Dinner
• Green Salad with mango and papaya
  Appetizer Napoleon grilled vegetables with mastelo cheese (local cheese) - Stuffed mushrooms with tomato, pancetta, and parmesan cheese Main course Beef escalope with tomato sauce, mushrooms, baby carrots, and white wine white Egyptian rice Dessert Cheesecake with wild cherries

Day 2

Lunch

• Salad with lettuce and orange, in parmesan cheese “nest”, dressed with sweet paprika, honey, garlic, and orange juice
  Appetizer Mini pizza with seafood—sardines wrapped in vine leaves Main course Spaghetti with crawfish or lobster Dessert Ravani and ice cream with mastic flavor and rose water
• Dinner
• Greek Salad
  Appetizer Chickpeas balls - Tzatziki - Anthotiros (local cheese) with herbs, baked in the oven Main course Grilled baby chicken with honey and herbs - Sweet potato puree Dessert Crème brulee “Catalana” (with buffalo milk)

Day 3

• Lunch
• Green Salad with arugula, spinach and pomegranate
  Appetizer Mini pies with herbs, stuffed vine leaves with rice and Carrot balls with honey Main course Caramelized pork fillet; potatoes “oftes” (local way of cooking) Dessert Baklava of Lebanon
• Dinner

Day 4

• Lunch

Day 5

• Lunch

Day 6

• Lunch
• Salad with black-eyed peas, spring onions, colored peppers and oregano
  Appetizer Eggplants with mozzarella, basil and balsamic - Fried cheese (saganaki) Main course Fish with salt crust - Mussel risotto Dessert Profiterole
• Dinner

Day 7

• Lunch
• Salad dakos with tomato, feta cheese, caper and oregano
  Appetizer Elephant beans with tomato sauce - Kagianas (fried eggs with tomato) Main course Grilled lamb chops - Steamed vegetables and asparagus Dessert Orange pie

Dinner