Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.
Milk-Coffee-Tea-Cereals- Toasted bread- Croissants- Greek Yoghurt- Butter- Marmalade- Variety of eggs- Variety of Greek Cheese- Cakes- Pancakes- Crepes-Greek Sweet Cream pie-Fresh Fruits and Fresh orange Juice.
Starter: Scallops with mango, pineapple chutney and Vanilla oil.
Salad: Kinoa salad with baby rocket leaves, avocado and vinaigrette Ginger, served within the avocado shell.
Main Course: Steamed Salmon and mussels with cauliflower puree, beetroot jelly and mayonnaise with basil and wasabi.
Dessert: Delicious lemon pie
Starter: Dorado Carpaccio with roe of Mesologgi and cucumber and lime sorbet.
Salad: Green salad with king Crab and cocktail sauce
Main course: Paella a la Valenciana
Dessert: Pecan pie with chocolate served with vanilla ice-cream
Starter: Traditional Greek cheese pie with herbs
Salad: Beetroot special salad with green apple, walnuts and yoghurt
Main course: Smoked pork pancetta with avocado salsa and sweet potato chips
Dessert: Cheesecake with blueberries
Starter: Peruvian potato nioki with Porto wine sauce
Salad: Greek salad in a dry bread nest
Main course: Rolled Chicken breast with ricotta cheese, spinach and dry tomato , rolled in prosciutto with warm balsamic vinaigrette
Dessert: Greek sweet cream pie with vanilla ice-cream
Starter: Basil Ravioli stuffed with mozzarella and prosciutto served with parmesan cream
Salad: Green Salad in kataifi pastry nest with feta cheese, unsalted white cheese, sorbet of lemon and olive oil with flavor of thyme
Main course: Lamb ribs with smoked eggplant puree, celery root chips and sauce with thyme flavor
Dessert: Rose apple pie
Starter: Terrine with mousse of cream cheese and fresh herbs
Salad: Colorful cabbage salad with carrot, celery and citrus fruit vinaigrette
Main course: kebab with groats, rolled in vine leaves with Greek salsa and yoghurt sauce
Dessert: Praline tiramisu served with fresh fruits
Starter: Mille Feuille with roasted sardines in olive oil, sea urchin and tomatoes chutney.
Salad: Colorful lentils salad with citrus fruit vinaigrette
Main course: Fish fillet with olives crust, served with stuffed zucchini cannelloni and roasted tomato sauce
Dessert: Kasato Parfait with lemon and lime served on stuffed caramelized croissant
Starter: Risotto with leek and smoked pork in pieces and leek chips
Salad: Green salad with raspberry vinaigrette and garlic crouton with herbs
Main course: Beef fillet in sous-vide with vegetable spaghetti and mint pesto
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