ALYSSA SAMPLE MENU


 

1st Day:

Lunch

Appetizer:

Steamed mussels

Green salad with tender rocca leaves,baby tomato,beatroot, and tzintzer vinegrette.

Kritharoto with shrimps.

Red mullet fried with fresh tomato sauce.

Desert.

Parfait chocolate.

Dinner:

Rocca parmesana salad with honey dressing.

Beef fillet roasted (steak au poivre).

Jasmine rise.

2nd Day:

Breakfast:

Apple pie,(hand made),croissant,eggs posse,fresh fruit, yoghurt ,fresh bread variety basket, butter,honey, jam,milk , fruit juice,coffee,cereals.

Lunch:

Appitizer:

Vegetables Blocks (vegetable musaka).

Green salad with Cassious radicchio and cranberry.

Chicken fillet with tahini , cinoa, perres and mushrooms.

Dessert:

Millefeuilles

Afternoon snacks

Octapus confi ,in olive oil and lemon zest.

Pane shrimps,tomato cucumber.

Dinner.

Green salad with carrot and balsamico sauce.

Scalopini ala limone

3rd Day.

Breakfast:

Orange cake ,croissant, fresh bread variety basket, merenta (chocolate hazel nut), honey,jam, scrampled  eggs, yogurt ,nuts ,cereal ,coffee, fruit juice,milk,fresh fruit.

Lunch:

Appetisers:

Bruscettes variety (Staffed special roasted bread)

Mediterranean salad.

Tender loin strip staffed with vegetable spaggetti.

Dessert:

Ekmek Kataifi with Kaimaki ice cream.

Afternoon snacks:

Shrimps, calamari, smocked eel with beatroot cream on fresh salad.

Dinner:

Colored salad with lentils finokio,orange slice and manouri (white,tasty greek cheese).

Trachanotto rosemary with Gilt head  fillet.

4th Day:

Breakfast:

Pancakes,quacker, muffins with raisins, fried eggs, eggs pose, turkey sausages, fresh brad variety, hazelnut chocolate, jam, butter/peanut butter, yogurt, musli, fruit juice, milk, coffee.

Lunch:

Appetizer:

Spring rolls staffed with shrimp and vegetables.

Rocini salad with colored baby tomatoes and orange sauce.

Taliatelles with mushroom and Brezaola.

Dessert:

Cheesecake.

Afternoon snacks:

Tunna salad on bred slice. Smocked salmon with Philadelphia cheese ,brik and caper.

Dinner:

Meat /vegetable balls with various creams, pies and fresh vegetables.

5th Day:

Breakfast:

Tsoureki(holiday bread) ,crepe, omelet, cereals, fresh bread variety, jam,butter,cheese, turkey , fresh fruit, juice,milk,coffee.

Lunch:

Vegetable millefeuille, green salad with fig  and white cheese.

Lamp carre with dry nuts crust and red wine sauce ,potatoes baby garnish.

Dessert:

Panacotta with  lavender  aroma,in strawberry sauce and almond crample.

Afternoon snacks:

Variety of special cheese and deli meats (salami).

Dinner:

Sushi plate variety of: (Hokkai Maki, Philadelphia Maki, Nigiri, Sashimi)

6th Day

Breakfast:

Croissant, toast, fresh bread basket, pose eggs, scrambled  eggs in fresh tomato  sauce, cereals,yogurt,jam, butter, fresh fruit, juice.

Lunch:

Kinoa salad with rocca parmesana and dry nuts.

Salmon with cauliflower/beatroot puree.

Dessert:

Banoffi

Afternoon snacks:

Crab legs, black tarama, botargo ,bread sticks/vegetables.

Dinner:

Tabule salad

Turkey chest filet with mushrooms, carrot puree with red wine sauce.

 

7th Day

Breakfast:

Cake, doughnuts,fresh fruit, yogurt, cereals, benedict eggs, fresh bread basket, jam, honey, juices, coffee.

Lunch:

Dessert:

Stuffed mushrooms ala Provensal.

Greek village salad , barley rusks and feta cheese.

Beef filet with nioki potatoes and porto sauce.

Afternoon desserts;

Tortillas plates.

Dinner:

Shi drum garnished with vegetable ratatui and  fava beans cream.