ALOIA 80

BREAKFAST
Variety of milks (almond ,soy, oat, coconut, classic)
Variety of juices (Orange, mix, apple, banana, pomegranate)
Pancakes
Donuts
Cakes
Variety of cereal
Variety of fruits
Variety of eggs (Boiled eggs, poached eggs, fried eggs, omelettes, scrambled eggs)
Traditional KAGIANA (Tomato, feta cheese, oregano)
Hot section (Bacon, sausages, mushrooms, fried potatoes)
Variety of breads
Spreads and jams (Strawberry, apricot, peach,pralines, peanut butter, maple syrup)

DAY 1
Lunch:
•Greek salad [tomato, cucumber, onion, pepper, fresh oregano, olives, capers]
•Steamed mussels [dill, parsley, leek, garlic, spring onion, wine, lemon juice]
•Tuna steak [carrot puree,sautéed spinach, asparagus]
Dinner:
•Grilled cheese salad [mesclun leaves, strawberries, cashews, cherry tomato, orange fillet, flakes graviera, honey vinaigrette ]
•Lamb croquettes [ceviche tomato, spicy cheese cream, Bloody Mary juice]
•French cut lamb [baby gem, topinambour, fennel Demi]
•Brownies

DAY 2
Lunch:
•Cretan Dakos [Traditional rusk, tomato, mizithra cheese, capers fresh oregano]
•Grilled octopus [yellow split peas *FAVA* , caramelized onions,hazelnut]
•Sea bream (Boiled vegetables, oil & lemon sauce)
Dinner:
•Spinach pie salad (Dill, baby spinach, feta cheese, sesame, pie crust, spring onion)
•Shrimp ceviche (Strawberries, salami, avocado, chili, coriander, passion)
•Couscous Shrimp (BBQ shrimp,bisque,ouzo)
•Crème brûlée

DAY 3
Lunch:
•Quinoa salad (Cherry tomato,red&yellow pepper, arugula, avocado, honey vinaigrette)
•Cheese croquettes (Marmalade tomato)
•Smoked trout with gnocchi
Dinner:
•Boiled seasonal Greens *HORTA* (Cucumber, melon, zucchini, pistachio, aromatic herbs, yuzu)
•Zucchini meatballs (Mousse feta cheese cream, cucumber water)
•Pork iberico (Celery root, tartare mango, green apple, rosemary jus)
•White chocolate mousse

DAY 4
Lunch:
•Caesar Salad (Baby gem, Parmesan, croutons, cherry tomato, shrimp tempura, Caesar sauce)
•Grilled squid (Ceviche tomato, tarama, chili,nduja oil)
•Greek traditional *BRIAM*(Potato,zucchini,eggplant,carrot,tomato sauce,fresh oregano)
Dinner:
•Long snake bean Salad (Potato, chili, spring onion, cherry tomato, parsley dressing)
•Beef tartare *KEBAB* (Tacos, yoghurt soumak, peppper cream)
•Rib eye steak (Potatoes pont-neuf , bearnaise sauce)
•Panna cotta

DAY 5
Lunch:
•Grilled vegetables Salad (Vegetables,*TSALAFOUTI* cream cheese, cherry tomato, carob rusk, honey vinaigrette)
•Chicken curry (Mushroom, mustard, creme)
•Chicken fillet (Sweet potato puree, sweet potato chips)
Dinner:
•Beetroot Salad (Red&yellow pepper, walnut, pear, goat cheese, walnut syrup)
•*KAKAVIA* (Fish soup aromatic with orange flavor)
•Sea bass (Beetroot puree, broccoli, horta)
•Lemon tart

DAY 6
Lunch:
•Rocket salad (Arugula, spring onion, dill, Parmesan, pine nut, sun-dried tomato)
•Carpaccio sea bass (Caviar,crispy onion,lime zest, gremolata trout,tarama)
•Sea bass Braised (Cannelloni, tomato, garlic, broccoli)
Dinner:
•Tomato salad (Cherry tomato, cucumber, smoked tomato juice, spring onion, carob rusk, tsalafouti)
•Feta cheese (Watermelon, avocado,bread tuil)
•Frumenty (Lamb fillet, *arseniko* cheese cream from Naxos, chicken skin)
•Moelleux chocolate

DAY 7
Lunch:
•Buratta salad (Cherry tomato, strawberry, arugula, balsamic cream)
•Feta Baklava (Honey, hazelnut)
•Traditional Cretan Pasta *SKIOUFICHTA* (Sun-dried tomato,spinach, dill, creme, anthotiro cheese, cured pork leg)
Dinner:
•Nicoise salad (Baby gem, cherry tomato, beans, potato, egg, mackerel)
•Ancovy tempura (Cauliflower, pickled ginger, tarama)
•Scorpion fish (Horta, fish sauce, asparagus,foam turmeric)
•Deconstructed *GALAKTOMPOUREKO*