Breakfast Menu

Classic English breakfast
Crispy bacon and scrambled eggs
French toast with vanilla sauce and blueberries
Eggs Benedict
Eggs Royale with caviar, asparagus and salmon
Overnight Mokka oats with coconut milk
Porridge served with raisins and banana
Eggs and fries
Fresh fruits selection
Pancakes with bacon and maple syrup
Crepes “Suzette” prepared table side
Granola with dried fruits and honey
Avocado, cottage cheese and honey toast
“Power up” bowl with avocado, boiled egg, quinoa, dates and figs
Greek yogurt with fresh raspberries and strawberries 

Salads

Capreze salad
Tuna salad
Mixed green salad with shrimps and octopus
Burata cheese salad with cherry tomatoes and basil dressing
Insalata Mista
Lemon marinated eggpalnt with tomatoes and Feta
Endives with pears, walnuts and blue cheese dressing
Roasted vegetables with Parma ham, balsamic reduction and parmesan cheese
Lobster salad with corn and French dressing
Marinated beetroot salad with chives and sour cream dressing
Caesar salad with shrimps
Mixed lettuce salad
Niçoise salad with tuna and French beans
Classic Greek salad

 Cold starters

Assorted bruschetta
Prosciutto wrapped melon
Artisan cold cuts board
Crostini with foie gras and onion jam
Crab meat with Guacamole
Tuna Carpaccio with Parmegiano and olive oil 

Soups

Catch of the day fish soup
Gazpacho soup
Bisque soup
Minestrone Soup 

Hot starters

Fresh mussels with wine and butter sauce
Sautéed shrimp with Sambuca and garlic
Shrimp skewers with mango salsa
Grilled octopus with burrata and truffles
Arancini with truffles and Mozzarella cheese
Beef Albondigas (mini meat balls in spicy tomato sauce)

Pasta

Seafood linguini
Angel hair with truffle-mushroom sauce
Penne a la formagio
Angel hair pasta Agli olio
Rigatoni Bolognaise
Tortellini Alfredo with mushrooms, garlic and lemon

Risotto

Mushrooms
Asparagus and truffle
Shrimps
Vegetable
Saffron
Greens

 Main Course

Scallops and seafood mixed grill
Lobster “Termidor”
Sea bass rolled in salmon mouse with carrots sauce
Seafood mix Provencal style
Paella “Marisco”
Turbot fillets with citrus “beurre-blanc” sauce
Turbot “Fish&Chips” with sauce “Tartare”
Shrimps hot pot
Poached salmon with leek and light lemon cream sauce
Beef fillet steak served with grilled asparagus and pepper sauce
Veal chops served with mashed potatoes and Romesco sauce
Lamb chops with ratatouille and potato gratin with truffles
Veal Saltimbocca served with risotto
Chicken Scaloppini in Piccata sauce
Chicken Supreme with goat cheese and spinach served with creamy polenta with Parmesan
Beef medallions with gremolata and roasted peppers 

Desserts

New York cheesecake
Fruits tart with crème Chantilly
Chocolate mousse with coffee cream
Rice pudding with white chocolate and saffron
Cherrie pie
Apple crumble with rum and resins
Toffee cheesecake
Brownie with miso caramel
Chocolate gateaux with hazelnuts
Coconut rice cakes
Fruit salad with champagne sauce