Stephanie

The following menu is created with respect and faith to the Mediterranean
products. Most components of the dishes are coming from small local
producers. Sometimes, their flavors blend with products coming from
other regional cuisines, to offer the finest of what our lands have to offer.

Breakfast
Juices, Tea, Herbal Blends, Quality Coffees
Finest selection of local cheeses and cold cuts platters
(Graviera, Metsovone smoked cheese, Tsalafouti soft spread, Kaseri, goat cheese
Local bacon, pastrami, mortadella, smoked ham, turkey, salami)
Fresh fruit salads
Dried fruit and nuts
Cereal, muesli, homemade granola
Milk, plant-based beverages
Greek Yoghurt from local small producers
Variety of jams and indigenous wild honey
Butter, nut-butters, Cocoa Spread
Tahini, Hazelnut, Almond, Peanut butter
Greek Yoghurt Parfaits
Chia puddings, Overnight Oats
Smoothies
Eggs
(Fried, boiled, scrambled,poached, omellets)
Eggs Daily Specials
(One different special egg dish every morning)
Pastry Daily Specials
(Breakfast scones, croissants, olive oil cakes, homemade brioche, cookies,
Traditional Greek pies, babka, pancakes, croissant souCles, fruit oatmeal bars)

Day 1
Lunch
Zucchini blossoms Tempura
Tzatziki dip

Cherry tomatoes & Nectarine
Greek Coppa, Burrata, basil

Pasta al pomodoro y basilico
Roasted pomodori, sun-dried tomato, basil, pine nut confit

Dinner
Pumpkin velouté
Ginger, coconut, nutmeg

Cabbage Slaw
Celery, peppers, green apple, raisins, walnuts, mint dressing

Iberico Pork Presa
Cauliflower and white chocolate espuma, grilled peaches, chimichurri

Vanilla Namelaka
strawberry consommé, pink peppercorn, white chocolate soil

Day 2
Lunch
Bonito Crudo
Cucumber water, grapefruit, fennel

Baby Greens and figs
Black sesame, “Volaki” goat cheese from Andros, honey vinaigrette

Grilled Seabream fillet
Ampelofasoula green beans, hazelnut, lemongrass & ginger sauce

Dinner
Beef tartare
Bone marrow, soy cured egg yolks, berries, pickled mustard seeds

Rocket and Strawberries
Spring onion, almond crusted “Mastelo” cow cheese from Chios, vanilla vinaigrette

Moussakas
Grilled Aubergine, beef Bolognese, smoked bechamel, crispy potato

Crème Brulée
Essence of salep

Day 3
Lunch
Savory Cannoli
Soft cheese and herbs, pistachio, crispy prosciutto from Evritania, tomato chutney

Baby Spinach
Cucumber, pickled onion, dill, yoghurt sauce

Beetroot Risotto
Greek Chevre goat cheese, walnut crumble, mint oil

Dinner
Feta Phyllo
Fried feta cheese in a pastry pouch, peach, sesame, honey

Fennel Radicchio
Orange, radish, dill, mandarin vinaigrette

Tender Chicken Fillet, Herby crust
King oyster, charred carrots, hazelnut velouté

Pistachio Sponge Cake
Berry gelato, limoncello gel

Day 4
Lunch
“Taramas” fish roe mousse
“Avgotaraho” fish roe from Messolongi, preserved cumquat
Served with homemade sourdough bread

Charred wild greens
tomato, lemon sauce

Sweet and sour grilled Octopus
Fava beans puree, saCron, fried caper leaves, caramelized pearl onion

Dinner
Crispy Eggplant ball
Stracciatella di buCala, tomato salsa, mint

Mustard Leaves and grapes
“Tsalafouti” sheep cheese, caramelized almonds, aged balsamic pearls

Fresh Ravioli
Finest of local cheeses stuCing, “Louza” Cycladic cold cut, cacio e pepe

Bourbon Cremeux, Grilled peaches
Caramelized hazelnut , thyme

Day 5
Lunch
Octopus carpaccio
Aioli, fried caper, “Kalamata” olives, rocket

Cretan “Dakos” salad
Tomato textures, homemade carob cracker, pickled samphire, “Mizithra” cheese

Crispy Fried Cod
Potato and garlic espuma, beetroot rose

Dinner
Celeriac Steak
Brown butter and miso foam, nut crumble, “Ladotiri” cheese from Mytilene

Grilled Green Beans
Crispy lemon, almonds, dill, chili, yoghurt sauce

Grilled Lamb Ribs
Pistachio crust, salt-baked baby potatoes, Baba Ghanoush, coriander

Lemon Cream
Almond shortbread, meringue, rosewater

Day 6
Lunch
Steamed Saffron Mussels
Coconut, lemongrass

Grilled lettuce hearts
“Kopanisti” Mykonian cheese, anchovies, crumbs

Grouper Wine Leave Roulade
Charred leaks, dill, “Avgolemono” lemon magic sauce

Dinner
Special Greek Family Night

“Bougiourdi”
Spicy baked feta, tomato confit, pepper chutney, herbs

Greek Salad
Cherry tomatoes, cucumber water and pearls, pickled onion, osmotic olives

Super spiced Chicken Skewer
Homemade pita breads, tzatziki, grilled peppers, cucumber and mint slaw
Fermented Potato Fries

Greek Yoghurt Ice Cream
Whipped honey, caramelized walnuts

Day 7
Lunch
Mackerel gravlax
Granny smith, pickled shallots, radish, almond cream

Beetroot carpaccio
Raspberry sorbet, pistachio, mint

Seafood Pasta
Shrimp tartare, clams, earl grey bisque, chives

Dinner
Wagyu Tataki
Soy, dashi, truffle

Watermelon and grilled tomatoes
Verbena, feta cream, balsamic vinaigrette

Slow cooked Beef Cheeks
Artichoke espuma, asparagus, gremolata

Smash Pavlova
Cream with “Mastiha” essence from Chios, berries and flowers, sugar dome