Breakfast

Variety of juices: orange juice, Apple juice, Pomegranate juice
Variety of milks: 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, Banana Bread
Greek corner: Greek yoghurt, 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,
Nuts : almond, walnuts, peanuts, hazelnut, sunflower seeds, cashews
Variety of cheese: smoked cheese, gouda, edam, Emmental, parmesan
Variety of eggs : boiled eggs, poached eggs ,fried eggs , sunny side up, omelettes, scramble eggs , Greek ‘kagiana’
Hot section : bacon, sausages , mushrooms, grilled tomatoes , fried potatoes
Pancakes / crepes / French toast

DAY 1

Lunch

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

Dinner

Greek salad
Gemista (stuffed peppers with aromatic rice )
Greek halva with sesame    

DAY 2

Lunch

Couscous with a mix of vegetables and orange vinaigrette
Talagani cheese with citrus chutney
Mussels ‘saganaki’
Baked sardines with tomatoes
Ice cream and seasonal fruits

Dinner

Asparagus soup with sour cream and chilli
Red prawn tartar with avocado
Fish of the day ,crushed potatoes with aromatic butter, beurre blanc sauce
Chefs pre-dessert
Lemon curd

DAY 3

Lunch

Green salad
Cheese saganaki with orange marmalade
Spetzofai ,Greek spicy food with sausages
Sheep yogurt with sweet cherry

Dinner

Carrot soup with lemongrass and ginger
Sea bream tartar with mango
Caesar salad
Dover sole megnie
Orange pie 

DAY 4  

Lunch

Stuffed aubergines with cheese baked in the oven
Greek souvlaki with handmade chicken gyros
Greek halva with semolina

Dinner   

Cretan salad
Spicy cheese dip
Grilled sausages
Baked potatoes with garlic and rosemary
Rib eye from Greek farmers
Baklava

DAY 5

Lunch

Baked broccoli and cauliflower with our raz el hanout
Pad thai
Chefs cocktail

Dinner

Beetroot carpaccio with tarama
Tuna tartar, tarama, shimeji mushrooms, mustard dressing
Colourful tomato salad with goat cheese
Picanha with Trachanoto
Milk pie with handmade marmalade

DAY 6

Lunch

Coleslaw salad
Grilled baby chicken with sweet potatoes
Panna cotta with strawberry

Dinner

Burrata with caviar and green oil
White asparagus with holandez sauce , prosciutto and caviar
Scallops with pea puree and caviar
White grouper with wild greens and champagne sauce with caviar
White chocolate namelaka with berries and caviar

DAY 7         

Lunch

Traditional chickpeas with sausage
Kimchi salad
Fried squid with aubergine salad
Whole fish baked in the oven

Dinner

Ajo Blanco
Caprese salad
Octopus with romesco sauce
Beef fillet with chimichurri sauce and potato pure
Mille feuille