Lulu’s Menu
BREAKFAST EXPERIENCE
Fresh Juices & Signature Beverages
Freshly Squeezed Orange Juice
Detox Juices
Bakery & Morning Bakes
Handcrafted Focaccia
Butter Croissants
Homemade Cookies
Daily Cakes
Greek Pies (Spanakopita, “Tyropita”, Zucchini Pie)
Koulouri Thessaloniki’s
Pancakes | Maple Syrup
Savory
Smoked Salmon | Baby Gem | Lemon
Avocado Toast | Sourdough | Cherry Tomatoes | Spinach
Greek Cheese Selection
Premium Cold Cuts
Eggs – Organic & Free Range
Boiled Eggs | Focaccia | Avocado | Spinach
Fried Eggs | Truffle Flakes
Scrambled Eggs | Katiki Domokos | Prosciutto
Omelet | Naxos Gruyère | Cretan “Apaki”
“Kagianas” (Tomato | Feta | Sausage)
Poached Eggs | Spinach | Hollandaise
Huevos Rancheros
Potato Frittata
∙ DAY 1 ∙
LUNCH
Whole fresh sea bass, grilled shrimp, steamed mussels, smoked mackerel, tzatziki, beetroot salad, “bouyiourdi” baked feta with tomatoes and peppers, stuffed vine leaves “dolmadakia”, grilled octopus, and traditional Greek village salad.
DINNER
Red mullet fillet sautéed with fresh herbs, celeriac purée, grilled asparagus, lemon sauce gel, and a green salad with citrus dressing
∙ DAY 2 ∙
LUNCH
Beef fillet cooked to your preference, baby potatoes with fresh Greek herbs, demi-glace sauce, and Dakos salad.
DINNER
Fresh salmon fillet with grilled vegetables and orange sauce.
Salad with dried fruits and balsamic dressing.
∙ DAY 3 ∙
LUNCH
Pastitsio
Greek salad, and grilled mushrooms with halloumi cheese.
DINNER
Sea bream fillet, sweet potato, baby carrots, tarragon sauce, scallop ceviche with grapes and soy sauce, and Caprese salad.
∙ DAY 4 ∙
LUNCH
Lobster pasta, arugula salad with forest berries, grilled “Mastelo” cheese from Chios, and fig jam dressing.
DINNER
Sea bass fillet with sautéed peas and asparagus, caramelized peach, sea bass carpaccio, and Mediterranean salad.
∙ DAY 5 ∙
LUNCH
Greek moussaka, feta cheese with sesame and honey, and Greek salad.
DINNER
Grilled lamb chops, eggplant purée, grape molasses sauce, and green salad with caramelized figs and nuts.
∙ DAY 6 ∙
LUNCH
Beef orzotto with ginger and lime, beef carpaccio, and arugula salad.
DINNER
Rib-eye steak with compound butter, sautéed asparagus and baby carrots, served with coleslaw.
∙ DAY 7 ∙
LUNCH
Sea bream fillet with baby vegetables, spicy orange sauce, feta mousse, fresh salad with arugula and spinach, caramelized whiskey figs and hazelnuts, and tuna sashimi.
DINNER
Tuna fillet with fresh sautéed fruits and seasonal vegetables, refreshing red lentil salad, and tuna ceviche.
DESSERTS
Cheesecake Dream Caramel Mille-feuille Tiramisu
Thessaloniki Panorama Triangles (traditional custard pastries) Lemon Mousse
Banoffee Pie
**Menus are fully customized based on guest preferences and seasonal ingredients.
