KIMATA

BREAKFAST

• A selection of freshly baked pastries or pancakes, blinis or muffins.
  Fresh local, in-season fruit platter. Variety of yoghurts with chef’s homemade granola. Freshy squeezed juices & daily smoothie on request. Plus one hot selection per day: Cooked breakfast with bacon, fresh herb baked mushrooms & tomatoes. Eggs (fried, scrambled, poached, frittata, etc.)

DAY 1

WELCOME SNACKS

• Selection of Breadsticks.
  Marinated olives. Hummus, taramasalata & tzatziki. Warm and cold bites, including: Carob puffs with tarama, shrimp & herbs. Classic gougères filled with Arseniko Naxou Mornay sauce

LUNCH

• Fried calamari with citrus aioli and crushed pink peppercorns.
  Traditional Greek taramasalata served with warm pita bread. Traditional Greek grouper plaki, oven-baked with tomatoes, onions, garlic, olive oil, fresh herbs and potatoes. Seasonal fresh fruit selection.
• Greek salad with ripe tomatoes, cucumbers, olives, onions, and feta cheese.
  Tzatziki served alongside sourdough bread. Traditional Greek moussaka. Traditional Greek karydopita (walnut pie) served with Greek yogurt infused with citrus notes.
• Arugula and baby spinach salad with Manouri cheese, balsamic dressing, pasteli, and petimezi.
  Traditional Greek "gemista". Classic galatopita (Greek milk pie).
• Seabass crudo with blood orange segments and agretti.
  Crispy fried halloumi cheese with fig jam. Lobster pasta. Greek yogurt pannacotta and honeycomb.
• Ntakos with capers and Xinomyzithra Kritis.
  Deep-fried feta drizzled with honey and sprinkled with sesame seeds. Whole roast lemonato chicken with fresh herbs and roasted potatoes (kidonates as known in Greece). Ravani cake served with kaimaki ice cream for dessert.
• Kakavia soup (psarosoupa).
  Whole wild sea bream cooked in salt, served with boiled seasonal vegetables dressed with ladolemono. Watermelon with feta.

DINNER

• Lentil salad with smoked eel, fresh herbs, and an orange citrus dressing.
  Seafood orzo with shrimp, mussels, and calamari, finished with tomato, fennel and extra virgin olive oil. Lemon curd with almond crumble, crisp meringues, and candied lemon peel.
• Melon, Copa & Comté salad.
  Wild boar schnitzel with fresh green apple, remoulade sauce, and creamy mashed potatoes. Set mastiha custard with almond tuile and poached strawberries.
• Octopus with fava.
  Monkfish with artichoke and cocoa beans, finished with gremolata. Pavlova topped with berry compote and citrus curd.
• Steamed mussels with white wine, garlic, and fresh herbs.
  Seafood trahanas with clams, bottarga, and extra virgin olive oil. Set limoncello cheesecake with blackcurrant jam.
• Beef tartare with truffle and bone marrow.
  Beef fillet with caramelized onion, parsnip, and Bordelaise sauce. Dulce de leche, banana, pecans, and chocolate crumble.
• Treviso salad with candied walnuts, Arseniko Naxou cheese, and charred orange dressing.
  Lamb chops with artichoke, onion purée, crispy garlic, and a jus made from the lamb bones. Craquelin choux filled with white chocolate whipped cream ganache, almond crumble, apricot gel and poached apricots.
• Yellow summer squash (fritti) served with sauce verte and a drizzle of honey.
  Guinea fowl with homemade gnocchi, pastitsada sauce, and carrot purée. Pistachio crème brûlée.
• ***All lunches and dinners are accompanied by freshly baked bread.
  ****A variety of healthy snacks and fresh, light canapés are available upon request.

DAY 2

DAY 3

LUNCH – GREEK SOUVLAKI PARTY

• "Politiki" salad with cabbage, carrots, peppers, and a white balsamic glaze.
  Selection of grilled meats including pork, chicken, and lamb. Build-your-own souvlaki accompaniments Crispy chips Sliced onions, tomatoes and fresh lettuce Warm pita breads Traditional tzatziki. Loukoumades drizzled with honey and dusted with cinnamon.

DAY 5

DAY 6

DAY 7