SERENITY

Menu

• Breakfast MENU

Breakfast Menu

• BreakfastMenu

1st Day 

• 1st Day

Lunch

Salad: 

• Salad:Greek SaladHeirloom tomatoes, cucumber, red onion, Kalamata olives, and basil, aged feta, finished with extra virgin olive oil and wild oregano.
• Salad:Rocket and ParmesanWild rocket leaves, shaved Parmigiano Reggiano, and aged balsamic glaze.
• Salad:Tuna SaladSeared tuna, mixed greens, sweet corn, cucumber, and citrus dressing.
• Salad:BurrataCreamy burrata, confit cherry tomatoes, basil essence, and extra virgin olive oil.
• Salad:Beetroot SaladRoasted beets, garlic, red wine vinegar, and extra virgin olive oil.
• Salad:Green Salad with ProsciuttoSeasonal greens, aged prosciutto, parmesan flakes, and delicate vinaigrette.
• Salad:Chef’s SaladBaby leaves, roasted turkey, smoked ham, aged cheese, soft-boiled eggs, and house-crafted dressing.
• Salad:CapreseVine-ripened tomatoes, buffalo mozzarella, fresh basil,and firstcold-pressed olive oil.
• Salad:Cretan DakosBarley rusk, crushed tomato, feta cheese, Kalamata olives, and oregano, drizzled with extra virgin olive oil.
• Salad:Caesar SaladBaby romaine, grilled chicken fillet, herb croutons, aged parmesan, and classic Caesar dressing.
• Salad:Greek SaladHeirloom tomatoes, cucumber, red onion, Kalamata olives, and barrel-aged feta, finished with extra virgin olive oil and wild oregano.
• Salad:Green Salad with Graviera, Dried Figs & Honey VinaigretteFresh seasonal greens with aged graviera cheese, sun-dried figs, and a light honey vinaigrette.
• Salad:Cretan Salad withApaki& Graviera CheeseMixed greens with smokedapaki, cherry tomatoes, barley rusk, graviera cheese, and honey vinaigrette.

Main: 

• Main:Octopus in Aromatic Bouillon with Fava PuréeSlow-cooked octopus in a refined broth, served with smooth Santorini fava.
• Main:Fresh Truffle and Cheese RavioliHandcrafted ravioli filled with fine cheeses and truffle, served in a delicate butter emulsion.
• Main:Sautéed Sea Bream FilletDelicately sautéed sea bream, served with silky parsnip purée and a hint of citrus.
• Main:Rack of LambHerb-crusted lamb rack, paired with sautéed baby potatoes and tender asparagus.
• Main:Seared SalmonCrispy-skinned salmon, aromatic herb-infused rice, and light yogurt cream.
• Main:ShrimpKritharotoCreamy orzo with sautéed shrimp, finished with fresh herbs and a hint of lemon zest.
• Main:Grilled Chicken BreastFree-range chicken breast, carrot purée, and blueberry reduction.
• Main:Ribeye SteakChar-grilled ribeye, served with velvety sweet potato purée and rich demi-glace.
• Main:Deconstructed MoussakaEggplant textures, confit potatoes, spiced minced beef, and velvety béchamelespuma.
• Main:Lobster PastaPastawith succulent lobster, enriched with a silky aromatic bisque sauce.
• Main:Spaghetti BologneseAl dente spaghetti with slow-braised minced beef ragù, enriched with herbs andtomato.
• Main:BBQ Night SelectionA premiumselectionof grilled meats, served with seasonal sides and house-made accompaniments.
• Main:Grilled Sea Bass with Horta & Lemon DressingFresh grilled sea bass served with seasonal wild greens (horta), extra virgin olive oil, and lemon dressing.
• Main:Braised Beef Cheeks withSkioufichta&StakovoutyroSlow-cooked beef cheeks in a rich tomato sauce, served with traditional Cretanskioufichtapasta and finished with aromaticstakovoutyro.

Dessert: 

• Dessert:Fresh Fruit SaladSeasonal fresh fruits, elegantly cut and lightly chilled.
• Dessert:Panna CottaSilky vanilla panna cotta served with seasonal fruit coulis.
• Dessert:Salted Caramel CheesecakeCreamy cheesecake with rich salted caramel sauce.
• Dessert:Homemade Ice CreamDaily selection of handcrafted ice cream made with fresh ingredients.
• Dessert:Greek YogurtGreek yogurt with honey and walnuts.
• Dessert:TiramisuClassic Italian dessert with espresso-soaked ladyfingers and mascarpone cream.
• Dessert:Fresh Fruit SaladSeasonal fruits, elegantly cut and lightly chilled.
• Dessert:Rice PuddingTraditional Greek rice pudding, delicately flavored with cinnamon.
• Dessert:Homemade Ice CreamDaily selection of handcrafted ice cream made with fresh ingredients.
• Dessert:BaklavaLayered phyllo pastry with walnuts, honey syrup, and warm spices.
• Dessert:Fresh Fruit Salad
• Dessert: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 

• 2nd Day

Dessert:

• GalaktobourekoSemolina custard in golden phyllo, soaked in aromatic syrup.

3rd Day 

• 3rd Day

Dessert: Deconstructed Bougatsa

• Dessert: DeconstructedBougatsaCrispy phyllo pastry, silky semolina custard, cinnamon, and icing sugar.

4th Day 

• 4th Day

Salad:

• Potato SaladBaby potatoes, Dijon mustard emulsion, fresh herbs, and cornichons.

Starter: 

• Starter:Sea Bass CevicheFresh seabass cured in citrus, with bright notes of lemon and orange.
• Starter:Shrimp SaganakiSautéed shrimp in rich tomato sauce with feta cheese and aromatic herbs.
• Starter:Zucchini Fritters with Mint & Yogurt DipCrispy zucchini fritters served with a refreshing yogurt dip.

5th Day 

• 5th Day

6th Day 

• 6th Day

7th Day 

• 7th Day