STAR LINK

Day 1

Breakfast
Lobster and spinach omelet served with a side of roasted potatoes and fresh fruit.

Lunch
Greek salad with marinated octopus, cherry tomatoes, kalamata olives, cucumber, and red onion with a lemon-oregano vinaigrette.

Snack
House-made tzatziki with fresh pita bread.

Dinner
Grilled lamb chops with a balsamic glaze served with a side of sautéed wild mushrooms and asparagus.

Dessert
Baklava cheesecake with a honey syrup drizzle.

Day 2

Breakfast
Shakshuka with feta cheese and crusty bread.

Lunch
Grilled Mediterranean sea bass with a fennel and orange salad.

Snack
Grilled halloumi cheese with watermelon and balsamic glaze.

Dinner
Slow-roasted leg of lamb with a garlic-rosemary crust served with a side of roasted root vegetables and mint pesto.

Dessert
Orange and almond cake with Greek yogurt and honey.

Day 3

Breakfast
Greek-style scrambled eggs with smoked salmon and caviar, served with a side of avocado toast.

Lunch
Roasted beet and orange salad with goat cheese and pistachios.

Snack
Spicy feta dip with pita chips.

Dinner
Grilled swordfish with a lemon caper butter sauce, served with a side of orzo pasta and sautéed spinach.

Dessert
Chocolate and hazelnut mousse with fresh berries.

Day 4

Breakfast
Spanakopita quiche with a mixed green salad.

Lunch
Grilled lamb kebab with a mint-yogurt sauce and grilled vegetables.

Snack
Charcuterie board with imported Greek cheeses cured meats, olives, and nuts.

Dinner
Beef tenderloin with a red wine reduction served with a side of truffle mashed potatoes and roasted Brussels sprouts.

Dessert
Loukoumades (Greek-style honey puffs) with cinnamon syrup and vanilla ice cream.

Day 5

Breakfast
Greek yogurt parfait with honey, mixed berries, and granola.

Lunch
Grilled octopus salad with heirloom tomatoes, avocado, and citrus vinaigrette..

Snack
Grilled artichokes with lemon aioli.

Dinner
Slow-braised short ribs with a tomato and herb sauce served with a side of Greek-style roasted potatoes and sautéed green beans.

Dessert
Ekmek Kataifi (shredded phyllo pastry with a custard filling and whipped cream).

Day 6

Breakfast
Greek-style crepes with Nutella and mixed berries served with a side of bacon and house-made breakfast sausage.

Lunch
Stuffed eggplant with ground lamb, feta cheese, and herbs, served with a side of Greek-style rice pilaf.

Snack
House-made hummus with grilled pita bread.

Dinner
Pan-seared scallops with saffron and lemon risotto served with a side of roasted root vegetables.

Dessert
Baklava ice cream sundae with caramelized nuts and honey syrup

Day 7

Breakfast
Feta cheese and herb omelet with a side of roasted potatoes and fresh fruit.

Lunch
Grilled shrimp and scallop skewers with a fennel and orange salad.

Snack
Housemade spanakopita with tzatziki sauce.

Dinner
Grilled lamb chops with a rosemary and garlic marinade, served with a side of roasted asparagus and truffle mashed potatoes.

Dessert
Pistachio and honey tart with whipped cream and fresh berries