LULU

Lulu’s Menu

Breakfast Experience

• Fresh Juices & Signature Beverages
• Freshly Squeezed Orange Juice
• Detox Juices
• Bakery & Morning Bakes
• Handcrafted Focaccia
• Butter Croissants
• Homemade Cookies
• Daily Cakes
• Greek Pies (Spanakopita, “Tyropita”, Zucchini Pie)
• Koulouri Thessaloniki’s
• Pancakes | Maple Syrup
• Savory
• Smoked Salmon | Baby Gem | Lemon
• Avocado Toast | Sourdough | Cherry Tomatoes | Spinach
• Greek Cheese Selection
• Premium Cold Cuts
• Eggs – Organic & Free Range
• Boiled Eggs | Focaccia | Avocado | Spinach
• Fried Eggs | Truffle Flakes
• Scrambled Eggs | Katiki Domokos | Prosciutto
• Omelet | Naxos Gruyère | Cretan “Apaki”
• “Kagianas” (Tomato | Feta | Sausage)
• Poached Eggs | Spinach | Hollandaise
• Huevos Rancheros
• Potato Frittata

∙ Day 1 ∙

Lunch

• Whole fresh sea bass, grilled shrimp, steamed mussels, smoked mackerel, tzatziki, beetroot salad, “bouyiourdi” baked feta with tomatoes and peppers, stuffed vine leaves “dolmadakia”, grilled octopus, and traditional Greek village salad.
• Beef fillet cooked to your preference, baby potatoes with fresh Greek herbs, demi-glace sauce, and Dakos salad.
• Pastitsio
• Greek salad, and grilled mushrooms with halloumi cheese.
• Lobster pasta, arugula salad with forest berries, grilled “Mastelo” cheese from Chios, and fig jam dressing.
• Greek moussaka, feta cheese with sesame and honey, and Greek salad.
• Beef orzotto with ginger and lime, beef carpaccio, and arugula salad.
• Sea bream fillet with baby vegetables, spicy orange sauce, feta mousse, fresh salad with arugula and spinach, caramelized whiskey figs and hazelnuts, and tuna sashimi.

Dinner

• Red mullet fillet sautéed with fresh herbs, celeriac purée, grilled asparagus, lemon sauce gel, and a green salad with citrus dressing
• Fresh salmon fillet with grilled vegetables and orange sauce.
• Salad with dried fruits and balsamic dressing.
• Sea bream fillet, sweet potato, baby carrots, tarragon sauce, scallop ceviche with grapes and soy sauce, and Caprese salad.
• Sea bass fillet with sautéed peas and asparagus, caramelized peach, sea bass carpaccio, and Mediterranean salad.
• Grilled lamb chops, eggplant purée, grape molasses sauce, and green salad with caramelized figs and nuts.
• Rib-eye steak with compound butter, sautéed asparagus and baby carrots, served with coleslaw.
• Tuna fillet with fresh sautéed fruits and seasonal vegetables, refreshing red lentil salad, and tuna ceviche.

∙ Day 2 ∙

∙ Day 3 ∙

∙ Day 4 ∙

∙ Day 5 ∙

∙ Day 6 ∙

∙ Day 7 ∙

Desserts

• Cheesecake Dream Caramel Mille-feuille Tiramisu
• Thessaloniki Panorama Triangles (traditional custard pastries) Lemon Mousse
• Banoffee Pie
• **Menus are fully customized based on guest preferences and seasonal ingredients.