SERENISSIMA III

BREAKFAST

• Fresh Juices & Beverages
• Freshly Squeezed Orange Juice Daily Fresh Smoothies
• Premium Coffee & Tea Selection, Herbal Infusions
• Fresh & Light
• Seasonal Fruit Platter
• Greek Yogurt & Plant-Based Pudding Selection of Dried Fruits
• Mixed Nuts
• Bakery & Sweet Selection
• served with Greek Jams, Local Honey, Chocolate Spread, Maple Syrup & Peanut Butter
• Freshly Baked Croissants, Homemade Cakes, Traditional Greek Pies
• Koulouri Thessaloniki’s, Traditional Greek sesame-crusted bread ring
• Artisan Bread Selection Whole Wheat & Gluten-Free
• Pancakes & Crepes
• Savory Selection
• Smoked Salmon with Capers & Cream Cheese Avocado Toast on Sourdough Bread
• Cheese Selection Cold Cuts Selection
• Eggs Cooked to Order
• Boiled Omelette Sunny Side Up Scrambled
• Greek “Kayianna”
• Milk Options
• Whole Milk Low-Fat Milk
• Plant-Based Alternatives

DAY 1

LUNCH

• Tzatziki, Traditional Greek yoghurt dip with cucumber, garlic, fresh dill, and extra virgin olive oil.
• “Dolmadakia Yalandji”, Vine leaves stuffed with aromatic rice, herbs, and lemon, served with extra virgin olive oil.
• Greek Village Salad, Tomatoes, cucumber, red onion, and feta cheese with Kalamata olives, oregano, and Greek olive oil.
• Grilled Chicken Souvlaki, Marinated chicken skewers served with warm pita bread and lemon roasted potatoes.
• Greek Yoghurt with Thyme Honey & Walnuts, Creamy Greek yoghurt topped with fragrant thyme honey and toasted walnuts.
• Whipped Ricotta with Olive Oil & Herbs, Light and airy whipped ricotta finished with extra virgin olive oil, fresh Mediterranean herbs, and warm toasted bread.
• Caprese Salad, Buffala mozzarella with ripe tomatoes and fresh basil, dressed with olive oil and sea salt.
• Tagliata of Grilled Beef, Sliced grilled beef served with shaved fennel, cherry tomatoes, and aged balsamic.
• Strawberries with Mascarpone Cream, Fresh seasonal strawberries served with lightly sweetened mascarpone cream.
• “Tyrokafteri”, Spicy whipped feta dip with roasted peppers, extra virgin olive oil, and a hint of chili, served with warm bread.
• Cretan Dakos, Crisp barley rusk topped with grated tomato, feta cheese, and olive oil, finished with oregano and olives.
• Traditional Homemade Moussaka, Layers of eggplant and potato with aromatic minced meat, béchamel topping, and a rich tomato-infused sauce.
• Greek Yoghurt with Sour Cherry Spoon Sweet, Creamy Greek yoghurt served with traditional sour cherry spoon sweet.
• Taramosalata, Creamy whipped fish roe dip with lemon juice and extra virgin olive oil, served with toasted bread.
• Tomato Bruschetta, Crisp toasted bread topped with ripe tomatoes, fresh basil, and olive oil.
• Quinoa Salad, Quinoa with cucumber, fresh herbs, and a bright lemon vinaigrette.
• Pan-Seared Red Mullet Fillets, Pan-seared red mullet fillets served with a fennel–orange salad, toasted almonds, and a lemon–olive oil finish.
• Peach Carpaccio, thinly sliced fresh peach with fresh mint and a light citrus finish.

DINNER

• Sea Bass Crudo, Thin slices of Mediterranean sea bass with lemon zest, extra virgin olive oil, capers, cucumber brunoised, and micro dill.
• Seared Scallops, Caramelized scallops, silky cauliflower purée, brown butter, toasted hazelnuts, and chive oil.
• Crispy Mediterranean Grouper, Pan-seared grouper, Santorini-style yellow split pea fava, sautéed seasonal wild greens, and ladolemono emulsion.
• Lemon Verbena Panna Cotta, Citrus gel, almond crumble, and fresh berries.
• Beef Carpaccio, thinly sliced beef tenderloin with marinated mushrooms, mushroom duxelles, shaved Parmesan, rocket leaves, and truffle oil.
• Wild Mushroom Risotto, Creamy Arborio risotto with sautéed wild mushrooms, Parmesan, and fresh thyme.
• Herb-Crusted Lamb Rack, Roasted lamb rack with rosemary and garlic, served with crispy baby potatoes, glazed baby carrots, and red wine jus.
• Dark Chocolate Fondant, Warm chocolate fondant with vanilla bean ice cream and fresh berries.
• Tuna Tartare, Fresh tuna tartare with avocado, sesame, lime, and a light soy dressing.
• Grilled Squid, Chargrilled squid served with silky chickpea purée and a spicy lemon dressing.
• Seafood Orzo with Saffron, Orzo pasta cooked with shrimp, mussels, and calamari in a light saffron seafood broth, finished with fresh herbs and lemon.
• Pistachio Semifreddo, Frozen pistachio parfait with dark chocolate crumble, and orange zest.
• Beetroot Carpaccio, thinly sliced roasted beetroot with goat cheese mousse, toasted walnuts, baby leaves, and aged balsamic.
• Jerusalem Artichoke Velouté, Silky Jerusalem artichoke soup with chive oil and crispy shallots.
• Pan-Seared Duck Breast, Crispy-skinned duck breast served with parsnip purée, braised red cabbage, and a port–cherry jus.
• Salted Caramel Parfait, Light salted caramel parfait with coffee crumble, and fresh berries.
• Lobster Bisque Cappuccino, Velvety lobster bisque, chive oil, and brioche croutons.
• King Prawns, Seared king prawns with sweetcorn purée, chili–lime butter, and crispy pancetta crumble.
• Seared Halibut, Celeriac Purée, asparagus, lemon–champagne beurre blanc.
• Coconut Panna Cotta, Coconut panna cotta with mango, passionfruit, and toasted coconut flakes.
• Langoustine Salad, Chilled langoustine with a bright kalamansi dressing, mango and papaya, finished with fresh herbs and extra virgin olive oil.
• Grilled Cauliflower, Spice-roasted grilled cauliflower served over a silky tahini–lemon sauce, finished with a light lemon dressing and crispy pancetta.
• Dover Sole, Pan-seared Dover sole with sautéed spinach, brown butter lemon sauce, fried capers, and fresh parsley.
• Almond & Citrus Olive Oil Cake, Moist almond cake with orange zest, served with fresh berries and light citrus syrup.

DAY 2

DAY 3

DAY 4

DAY 5

DAY 6

DAY 7