SERENITY

BREAKFASTMENU

1ST DAY

LUNCH

SALAD:

• Greek Salad
  Heirloom tomatoes, cucumber, red onion, Kalamata olives, and basil, aged feta, finished with extra virgin olive oil and wild oregano.
• Rocket and Parmesan
  Wild rocket leaves, shaved Parmigiano Reggiano, and aged balsamic glaze.
• Tuna Salad
  Seared tuna, mixed greens, sweet corn, cucumber, and citrus dressing.
• Burrata
  Creamy burrata, confit cherry tomatoes, basil essence, and extra virgin olive oil.
• Beetroot Salad
  Roasted beets, garlic, red wine vinegar, and extra virgin olive oil.
• Green Salad with Prosciutto
  Seasonal greens, aged prosciutto, parmesan flakes, and delicate vinaigrette.
• Potato Salad
  Baby potatoes, Dijon mustard emulsion, fresh herbs, and cornichons.
• Chef’s Salad
  Baby leaves, roasted turkey, smoked ham, aged cheese, soft-boiled eggs, and house-crafted dressing.
• Caprese
  Vine-ripened tomatoes, buffalo mozzarella, fresh basil,and firstcold-pressed olive oil.
• Cretan Dakos
  Barley rusk, crushed tomato, feta cheese, Kalamata olives, and oregano, drizzled with extra virgin olive oil.
• Caesar Salad
  Baby romaine, grilled chicken fillet, herb croutons, aged parmesan, and classic Caesar dressing.
• Greek Salad
  Heirloom tomatoes, cucumber, red onion, Kalamata olives, and barrel-aged feta, finished with extra virgin olive oil and wild oregano.
• Green Salad with Graviera, Dried Figs & Honey Vinaigrette
  Fresh seasonal greens with aged graviera cheese, sun-dried figs, and a light honey vinaigrette.
• Cretan Salad withApaki& Graviera Cheese
  Mixed greens with smokedapaki, cherry tomatoes, barley rusk, graviera cheese, and honey vinaigrette.

MAIN:

• Octopus in Aromatic Bouillon with Fava Purée
  Slow-cooked octopus in a refined broth, served with smooth Santorini fava.
• Fresh Truffle and Cheese Ravioli
  Handcrafted ravioli filled with fine cheeses and truffle, served in a delicate butter emulsion.
• Sautéed Sea Bream Fillet
  Delicately sautéed sea bream, served with silky parsnip purée and a hint of citrus.
• Rack of Lamb
  Herb-crusted lamb rack, paired with sautéed baby potatoes and tender asparagus.
• Seared Salmon
  Crispy-skinned salmon, aromatic herb-infused rice, and light yogurt cream.
• ShrimpKritharoto
  Creamy orzo with sautéed shrimp, finished with fresh herbs and a hint of lemon zest.
• Grilled Chicken Breast
  Free-range chicken breast, carrot purée, and blueberry reduction.
• Ribeye Steak
  Char-grilled ribeye, served with velvety sweet potato purée and rich demi-glace.
• Deconstructed Moussaka
  Eggplant textures, confit potatoes, spiced minced beef, and velvety béchamelespuma.
• Lobster Pasta
  Pastawith succulent lobster, enriched with a silky aromatic bisque sauce.
• Spaghetti Bolognese
  Al dente spaghetti with slow-braised minced beef ragù, enriched with herbs andtomato.
• BBQ Night Selection
  A premiumselectionof grilled meats, served with seasonal sides and house-made accompaniments.
• Grilled Sea Bass with Horta & Lemon Dressing
  Fresh grilled sea bass served with seasonal wild greens (horta), extra virgin olive oil, and lemon dressing.
• Braised Beef Cheeks withSkioufichta&Stakovoutyro
  Slow-cooked beef cheeks in a rich tomato sauce, served with traditional Cretanskioufichtapasta and finished with aromaticstakovoutyro.

DESSERT:

• Fresh Fruit Salad
  Seasonal fresh fruits, elegantly cut and lightly chilled.
• Panna Cotta
  Silky vanilla panna cotta served with seasonal fruit coulis.
• Salted Caramel Cheesecake
  Creamy cheesecake with rich salted caramel sauce.
• Galaktoboureko
  Semolina custard in golden phyllo, soaked in aromatic syrup.
• Homemade Ice Cream
  Daily selection of handcrafted ice cream made with fresh ingredients.
• Greek Yogurt
  Greek yogurt with honey and walnuts.
• Tiramisu
  Classic Italian dessert with espresso-soaked ladyfingers and mascarpone cream.
• Fresh Fruit Salad
  Seasonal fruits, elegantly cut and lightly chilled.
• Rice Pudding
  Traditional Greek rice pudding, delicately flavored with cinnamon.
• Homemade Ice Cream
  Daily selection of handcrafted ice cream made with fresh ingredients.
• Baklava
  Layered phyllo pastry with walnuts, honey syrup, and warm spices.
• Fresh Fruit Salad
• Yogurt Mousse with Thyme Honey & Caramelized Walnuts

DINNER

STARTERS:

• Hummus – Chickpea purée with tahini, lemon, and extra virgin oliveoil,Grilled halloumi cheese with fig marmalade and microgreens
• Tirokafteri– Spicy whipped feta dip with roastedpeppers,Dolmadakia– Hand-rolled vine leaves stuffed with fragrant rice and fresh herbs
• Marinated octopus with vinegar, olive oil, and Mediterraneanherbs,Tuna tataki, lightly seared and served with a delicate soy-citrus dressing
• French fries, Greek tzatziki, pita bread

2ND DAY

3RD DAY

DESSERT: DECONSTRUCTEDBOUGATSA

• Crispy phyllo pastry, silky semolina custard, cinnamon, and icing sugar.

4TH DAY

STARTER:

• Sea Bass Ceviche
  Fresh seabass cured in citrus, with bright notes of lemon and orange.
• Shrimp Saganaki
  Sautéed shrimp in rich tomato sauce with feta cheese and aromatic herbs.
• Zucchini Fritters with Mint & Yogurt Dip
  Crispy zucchini fritters served with a refreshing yogurt dip.

5TH DAY

6TH DAY

7TH DAY