Breakfast MENU
Breakfast Menu
Pancakes with jam, praline, honey, tahini, etc.
Croissants with jam and praline
Croissants with turkey slices and cheese
Blinis with beluga caviar and Philadelphia or crème fraîche
Eggs Benedict
Scrambled eggs
Boiled eggs
Omelettes with vegetables, deli meats, cheese, etc.
Sautéed sausages and bacon
Fruit salad
Milk, fresh juices, coffee
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.
Main:
Octopus in Aromatic Bouillon with Fava Purée
Slow-cooked octopus in a refined broth, served with smooth Santorini fava.
Dessert:
Fresh Fruit Salad
Seasonal fresh fruits, elegantly cut and lightly chilled.
Dinner
Starters:
Hummus – Chickpea purée with tahini, lemon, and extra virgin olive oil , Grilled halloumi cheese with fig marmalade and microgreens
Salad:
Rocket and Parmesan
Wild rocket leaves, shaved Parmigiano Reggiano, and aged balsamic glaze.
Main:
Fresh Truffle and Cheese Ravioli
Handcrafted ravioli filled with fine cheeses and truffle, served in a delicate butter emulsion.
Dessert:
Panna Cotta
Silky vanilla panna cotta served with seasonal fruit coulis.
2nd Day
Lunch
Salad:
Tuna Salad
Seared tuna, mixed greens, sweet corn, cucumber, and citrus dressing.
Main:
Sautéed Sea Bream Fillet
Delicately sautéed sea bream, served with silky parsnip purée and a hint of citrus.
Dessert:
Salted Caramel Cheesecake
Creamy cheesecake with rich salted caramel sauce.
Dinner
Starters:
Tirokafteri – Spicy whipped feta dip with roasted peppers , Dolmadakia – Hand-rolled vine leaves stuffed with fragrant rice and fresh herbs
Salad:
Burrata
Creamy burrata, confit cherry tomatoes, basil essence, and extra virgin olive oil.
Main:
Rack of Lamb
Herb-crusted lamb rack, paired with sautéed baby potatoes and tender asparagus.
Dessert:
Galaktoboureko
Semolina custard in golden phyllo, soaked in aromatic syrup.
3rd Day
Lunch
Salad:
Beetroot Salad
Roasted beets, garlic, red wine vinegar, and extra virgin olive oil.
Main:
Seared Salmon
Crispy-skinned salmon, aromatic herb-infused rice, and light yogurt cream.
Dessert:
Homemade Ice Cream
Daily selection of handcrafted ice cream made with fresh ingredients.
Dinner
Starters:
Marinated octopus with vinegar, olive oil, and Mediterranean herbs , Tuna tataki, lightly seared and served with a delicate soy-citrus dressing
Salad:
Green Salad with Prosciutto
Seasonal greens, aged prosciutto, parmesan flakes, and delicate vinaigrette.
Main:
Shrimp Kritharoto
Creamy orzo with sautéed shrimp, finished with fresh herbs and a hint of lemon zest.
Dessert: Deconstructed Bougatsa
Crispy phyllo pastry, silky semolina custard, cinnamon, and icing sugar.
4th Day
Lunch
Salad:
Potato Salad
Baby potatoes, Dijon mustard emulsion, fresh herbs, and cornichons.
Main:
Grilled Chicken Breast
Free-range chicken breast, carrot purée, and blueberry reduction.
Dessert:
Greek Yogurt
Greek yogurt with honey and walnuts.
Dinner
Starter:
Sea Bass Ceviche
Fresh sea bass cured in citrus, with bright notes of lemon and orange.
Salad:
Chef’s Salad
Baby leaves, roasted turkey, smoked ham, aged cheese, soft-boiled eggs, and house-crafted dressing.
Main:
Ribeye Steak
Char-grilled ribeye, served with velvety sweet potato purée and rich demi-glace.
Dessert:
Tiramisu
Classic Italian dessert with espresso-soaked ladyfingers and mascarpone cream.
5th Day
Lunch
Salad:
Caprese
Vine-ripened tomatoes, buffalo mozzarella, fresh basil, and first cold-pressed olive oil.
Main:
Deconstructed Moussaka
Eggplant textures, confit potatoes, spiced minced beef, and velvety béchamel espuma.
Dessert:
Fresh Fruit Salad
Seasonal fruits, elegantly cut and lightly chilled.
Dinner
Starter:
Shrimp Saganaki
Sautéed shrimp in rich tomato sauce with feta cheese and aromatic herbs.
Salad:
Cretan Dakos
Barley rusk, crushed tomato, feta cheese, Kalamata olives, and oregano, drizzled with extra virgin olive oil.
Main:
Lobster Pasta
Pasta with succulent lobster, enriched with a silky aromatic bisque sauce.
Dessert:
Rice Pudding
Traditional Greek rice pudding, delicately flavored with cinnamon.
6th Day
Lunch
Salad:
Caesar Salad
Baby romaine, grilled chicken fillet, herb croutons, aged parmesan, and classic Caesar dressing.
Main:
Spaghetti Bolognese
Al dente spaghetti with slow-braised minced beef ragù, enriched with herbs and tomato.
Dessert:
Homemade Ice Cream
Daily selection of handcrafted ice cream made with fresh ingredients.
Dinner
Starters:
French fries, Greek tzatziki, pita bread
Salad:
Greek Salad
Heirloom tomatoes, cucumber, red onion, Kalamata olives, and barrel-aged feta, finished with extra virgin olive oil and wild oregano.
Main:
BBQ Night Selection
A premium selection of grilled meats, served with seasonal sides and house-made accompaniments.
Dessert:
Baklava
Layered phyllo pastry with walnuts, honey syrup, and warm spices.
7th Day
Lunch
Salad:
Green Salad with Graviera, Dried Figs & Honey Vinaigrette
Fresh seasonal greens with aged graviera cheese, sun-dried figs, and a light honey vinaigrette.
Main:
Grilled Sea Bass with Horta & Lemon Dressing
Fresh grilled sea bass served with seasonal wild greens (horta), extra virgin olive oil, and lemon dressing.
Dessert:
Fresh Fruit Salad
Dinner
Starter:
Zucchini Fritters with Mint & Yogurt Dip
Crispy zucchini fritters served with a refreshing yogurt dip.
Salad:
Cretan Salad with Apaki & Graviera Cheese
Mixed greens with smoked apaki, cherry tomatoes, barley rusk, graviera cheese, and honey vinaigrette.
Main:
Braised Beef Cheeks with Skioufichta & Stakovoutyro
Slow-cooked beef cheeks in a rich tomato sauce, served with traditional Cretan skioufichta pasta and finished with aromatic stakovoutyro.
Dessert:
Yogurt Mousse with Thyme Honey & Caramelized Walnuts
