ALEXANDRA II

Breakfast 

Variety of juices: orange juice, Apple juice, Pomegranate juice
Variety of milk: Milk, Soy Milk, Almond Milk, Oat milk, coconut milk
Spreads and jams: Strawberry, Apricot, Peach, Fig, Chocolate and hazelnut praline, Peanut butter, Tahini, Maple Syrup
Variety of bread: Sourdough, Black, Brioche, Gluten Free
Variety of mini croissants: Butter, Chocolate, Raisins
Variety of muffins: Chocolate, Red Velvet, Apple-Cinnamon, Pistachio
Handmade cake: Vanilla, Orange, Chocolate, Carrot, and Banana Bread
Greek Corner: Greek yogurt, feta cheese, Greek honey, rice pudding, milk pie, orange pie
Variety of Cereals: All-Bran, Chocolate, Oats
Fresh fruits: Watermelon,  melon, apricot, berries, cherries, mango, pineapple, orange
Dried fruits: goji berries, banana chips, dried blueberry, apricot, dried plums,
Dried nuts: almond, walnuts, peanuts, hazelnut, sunflower seeds, cashews
Variety of Cereals: All-Bran, Chocolate, Oats,
Variety of cheese: smoke cheese, gouda, edam, Emmental, parmesan 
Variety of eggs: boiled eggs, poached eggs, fried eggs, sunny side up, omelets, scramble eggs, Greek ‘kagiana’
Hot section: bacon, sausages, mushrooms, grilled tomatoes, fried potatoes
Pancakes/crepes / French toast

DAY 1

Lunch

Gazpacho soup
Mussels ‘saganaki’
Sea bream with fresh wild greens, boiled baby potatoes, and lemon oil dressing

Dinner                

Chickpeas soup with tahini and chorizo oil
Cherry tomatoes with basil pesto and burrata
Scallops with cauliflower pure and mint dressing
Handmade ravioli with cheese filling and bisque
Rib-eye with roasted baby potatoes, caramelized onion, and bearnaise sauce

Pana cotta with handmade marmalade

DAY 2

Lunch

Couscous with a mix of vegetables and orange vinegarette
Octopus with split peas pure and fresh onion
Slow-cook squid with Lefkadas salami

Dinner

Parsnip soup, walnut, pickled mushrooms
Semi-salted bonito fish, marinated cherry tomatoes, ‘bourdeto’ sauce
Sweet corn and pomegranate salad
Pumpkin risotto
Dover sole with grape beans salad,  sauce from the fish juices

Lemon curd

DAY 3

Lunch 

Baby rocket salad with marinated prawns
Greek ‘Kakavia’
Linguini alle vongole

Dinner 

Carrot soup with lemongrass and ginger
Beef tartare with pickles
Caesar salad
Mushroom ‘magiritsa’ 
Fish of the day with crushed potatoes and garlic parsley butter, beurre Blanc

White chocolate namelaka with fresh strawberries and handmade strawberry jam   

DAY 4

Lunch

Pumpkin soup with yogurt
Baby potato salad with sour cream and pickled oniοn
Tiger prawns with spice butter 

Dinner

Potato and leek soup
Scallops with chutney bacon
Green leaves salad with beans and grilled apricot
Beetroot carpaccio , gorgonzola cheese ,walnut
Pork presa, apple pure, pickled kohlrabi

Orange pie

DAY 5

Lunch 

Greek salad
Octopus hot dog
Roasted baby chicken with groats salad

Dinner 

Asparagus soup
Tuna tartar, tarama, shimeji mushrooms, mustard dressing
Colorful tomato salad with goat cheese
Trachanoto with vegetables  
Roasted lamb rack with garlic crust, brussels sprouts, and red wine sauce

Milk pie with handmade marmalade

DAY 6

Lunch

White gazpacho soup with grated bottarga
Beetroot salad with green apple and tarama
Cuttlefish with spinach

Dinner

Pumpkin soup with sour cream
White asparagus with holandez sauce and prosciutto
Baby lettuce salad with herbs and mustard dressing
Tomato balls with split peas pure and basil oil
Risotto with spinach emulsion and fried grouper

Chocolate souffle

DAY 7

Lunch

Trachana soup with feta cheese 
Caesar salad with prawns and sauce cocktail
Fried squid with aubergine salad 

Dinner

Onion soup
Bruschetta with Marinated anchovies and tarama
Lentil salad with quinoa and cherry tomato
Octopus with romesco sauce
Beef fillet with chimichurri sauce and potato pure

Mille Feuille