MAJESTY OF GREECE

WELCOME

• Tortilla with chicken, cucumber, carrot, avocado, sriracha mayo, and garlic sprout.
  Pescetarian tortilla with smoked salmon, avocado, and cream cheese with chives. Bruschetta with roasted pepper pesto and sundried tomatoes.

DAY 1

LUNCH

APPETIZER

• Mussels with chili, lime, parsley, and white wine.
  Salad Cauliflower couscous with green apple, radish, fresh herbs, and lemon dressing. Main course Catch of the day ‘papillote’, roasted vegetables, sumac, fennel puree, Dessert White chocolate namelaka, honey cracker, and fresh seasonal fruits.
• Fish roe dip, garlic, and rosemary toasted bread.
  Salad ‘"Mermizeli", cherry tomatoes, cucumber, scallion, carob rusks, and ‘Xinomyzithra’, local sour cheese. Main course Octopus with fava bean puree, octopus’ sauce, and glazed vegetables. Dessert Mille-feuille with ‘halva’ mousse and raspberry coulis.
• Stuffed grilled peppers with cheese, onions, and tomato.
  Salad Green Salad with balsamic dressing, figs, caramelized white cheese “manouri”, walnuts. Main course Chicken thigh with lemon, rosemary, garlic, and paprika with potatoes in the oven. Dessert Chocolate dessert with biscuits, hazelnut, cherry sauce, and tonka Chantilly.
• Crispy polenta with anchovies, confit cherry tomato, and toasted pepper pesto.
  Salad Burrata with beetroot cream and garnish of grapes, cherries, and green apple. Main course Italian carbonara with guanciale and pecorino. Dessert Tiramisu with Savoyard and coffee sauce.
• Zucchini pie with feta mouse
  Salad Lentil salad with caramelized onion, herbs, and cherry tomatoes. Main course Orzo with wild mushrooms, truffles, and parmesan chips. Dessert Sticky toffee pudding, banana flambe with aged rum.
• Stuffed tomato with bulgur, tomato dressing, fresh herbs, and dried raisins served with goat yogurt.
  Salad Pappardelle from vegetables, carrot, cucumber, turnip, fennel, with jalapeno dressing. Main course Sea Bass filet ‘plaki’, in the oven with tomato, potato, served with overnight marinated vegetables. Dessert Baklavas with pistachio
• ‘Dolmadakia’: bay leaves filled with rice, zucchini, carrot, fresh herbs, served with lemon sauce.
  Salad Quinoa salad with crispy kale, corn, avocado shrimps, and miso dressing. Main course Goat fricassee, slow-cooked goat with celery, wild greens, and lettuce mushroom served with rice cooked in chicken broth. Dessert Cheesecake with peach, served with pink pepper and basil sauce.
• Charred cabbage on the grill with gorgonzola sauce.
  Salad ‘Greek Caesar’ with dried pork, corn, and garlic crouton. Main course Ribeye basted in sage butter, served with seasonal wild greens. Dessert “Kazandibi”, a burnt milk dessert topped with creme anglaise and hazelnut
• Sea bass Tiradito, with chili, chives, jalapeno, and soy dressing.
  Salad Coleslaw with green apple, lime, grated carrot, cilantro, and wasabi mayo. Main course Fish tacos with sole, pickled cabbage, sriracha mayo, charred corn, and Pico de Gallo. Dessert ‘Rizogalo’ rice dessert with coconut milk and mango sauce.
• Leek filled with bacon jam, leek puree, and leek chips.
  Salad Beetroot salad, with walnuts, tangerine, peppermint, and yogurt. Main course ‘Boeuf bourguignon’, slow-cooked beef, with lard mushrooms, carrot, pearl onions, served with potato puree. Dessert Creme Brule with lavender and rum.
• Catch of the day Ceviche, with leche de Tigre, cilantro oil, and pickled chili.
  Salad Green salad with asparagus, cherry tomatoes, “haloumi” cheese, almond filet, and honey dressing. Main Course Grouper on the grill, served with fennel, green apple, jalapeno salad, and chimichurri sauce. Dessert Chocolate mousse with chili and berry jam.
• “Spetzofai”, sausage beef, with tomato and red wine sauce, onion, and bell pepper.
  Salad Greek salad, tomato, cucumber, onion, olives, capers, feta, green pepper. Main course Moussaka, eggplant, potato, minced meat, and bechamel in the oven. Dessert Orange phyllo pie with citrus Chantilly
• ‘Saganaki cheese’: crispy local cheese with a spicy tomato jam.
  Salad Green salad with Roquefort, pear, cashew, and mustard dressing. Main course Crayfish risotto Dessert Loukoumades, Greek beignets with either honey, almond, or melted chocolate.

DINNER

• Appetizer
  Smoked eggplant dip, spicy cheese, and pepper dip served with pita bread. Salad Warm salad from seasonal wild greens with garlic, grated tomato, and fresh herbs. Main course “Souvlaki”, pork and chicken skewers on the grill, souvlaki bread, tzatziki, French fries, and grilled vegetables. Dessert Chocolate pie with vanilla ice cream

DAY 2

BREAKFAST

• Greek scrambled eggs with tomatoes and feta cheese.
  Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice.
• Avocado toast,
  Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice.
• Eggs shakshuka
  Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice
• Sunny side up eggs with zaatar spices
  Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice
• Eggs Benedict, toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice
• Pancakes with toppings of your choice
  Toasted bread, jam, Greek yogurt, cereal, cheese, cold cuts, and fresh juice

DAY 3

DAY 4

DAY 5

DAY 6

DAY 7