AD ASTRA 80 SAMPLE MENU
BREAKFAST
Teas-blends of hers
Top quality coffee
Smoothies
Jams: Apricot,pear, strawberry
Greek traditional honey
Homemade cakes: vanilla , chocolate, carrot, banana
Croissant: vanilla, chocolate
Greek pies : spinach pie , cheese pie , chicken pie
Breads : white, black , multigrain, brioche
Pancakes-crepes : with Nutella, tahini , peanut butter , honey , maple syrup
Cheese platter and cold cuts
Eggs : omelet ,fried , scrambled eggs , boiled , sakshuka eggs
Dairy : milk ,rice milk , oat milk , soya milk
Yogurt, yogurt goat
Cereal : granola,oat
Day 1
Lunch
Fresh salad with cherry tomatoes ,avocado , chili ,coriander , zest and juice laime and lemon
Ceviche sea bream with lemon , thyme , zest laime , sisame oil and soya
Whole fish bianco with baby potatoes and lemon garlic sauce
Dessert
Yogurt mousse with Greek thyme honey and caramelised nuts
Dinner
Mix green salad with cranberry , nuts , sauté prawns and dressing from citrus fruits
Tuna tartar in crust with 2 mayo garlic and wasabi
Red mullet savoro sauce and raisin
Dessert
Mousse chocolate with passion fruit
Day 2
Lunch
Greek salad with feta cheese , oregano ,caper , onion
Traditional “ tzatziki “
Roast lamb with rosemary ,thyme , fresh origano and garlic
baby potatoes marinated mustard honey
Dessert
Chocolate trunk with pistachio and ice cream
Dinner
Arugula spinach salad with cranberry , cashews nuts , Gorgonzola cheese and pear dressings
Beef tataki with ponzu sauce and pickle carrot ,onion
Iberico steak with green beans and orange sauce
Dessert
Cheesecake strawberry
Day 3
Lunch
Cretan Dakos salad with xinomyzithra cheese
Zucchini meatballs ,yogurt with herbs
Traditional “mousaka “
Dessert
Greek donuts with honey and cinnamon
Dinner
Burata salad with mozzarella and basil pesto and basil oil
Grouper little scoundrel with egg lemon sauce
Pasta calamarata with roe from Mesollogi
Dessert
Mousse halva with kaimakii ice cream
Day 4
Lunch
Watermelon salad with feta cheese ,jalapeño peppers , coriander and plain juice amd zest
Fave beans , octopus and caramelised onion
Orzo prawns with bisque
Dessert
Mix from ice creams
Dinner
Cabbage with grilled vegetables ,croutons, Parmesan and balsamic gel
Homade nioki pasta with Parmesan sauce ,truffle oil and fresh truffle
Rub eye with sweet potatoes purée, grilled asparagus
Dessert
Tiramisu
Day 5
Lunch
Groats salad with tomato,cucumber and fresh herbs
Seabass Athinaiki tartar
Linguini with lobster and bisque
Desserts
Crème lemon with fegentin biscuits
Dinner
Tricolour quinoa with avocado and pea sprouts dressing mustard honey
Beef carpaccio with oil ,lemon, truffle oil , horseradish zest and rocket
Dessert
Kiouneffe with ice cream
Day 6
Lunch
Kandaifi salad with lemon sorbet ,green leaves , strawberries and balsamic vinegar
Rustic service crayfish
Whole fish in salt crust with oil lemon
And grilled vegetables
Dessert
Traditional rizogalo
Dinner
Freda pasta salad , dill , sun dried tomatoes, red pepper, olives , vinegar xeres and herbs
Tarama salad with crispy pies
Seabass filet with beat roots puree and stamnagathi with lemon and dashi
Dessert
Pana cotta
Day 7
Lunch
Caesar salad with baby gem ,chicken,bacon , anchovies dressing and Parmesan flakes
Ratatouille ograten with graviera Naxou
Traditional “gemista” ( stuffed vegetables)
Dessert
Mixed fresh fruits platter
Dinner
Beluga lentils with vegetables and herbs with gazpacho avocado
Kakavia soup with stone fish
Cuttlefish with sauté spinach, marmalade tomato and truffle cream
Dessert
Churros with sugar ,cinnamon and butterscotch
