Amante’s sample menu 2024
Breakfast
Juices: Orange juice, pomegranate juice, mango smoothie, redfruit smoothie
Milk: Regular, Low Fat, Oat milk, Soy Milk, Coconut milk.
Cereals: normal, chocolate, oats.
Spreads and jams: homemade peach by Grandma Tsambika, apricot, strawberry, chocolate, Nutella, maple syrup, and tahini.
Fresh fruits: oranges, red grapefruits, grapes, mango, pineapple, melon, watermelon, passion fruit.
Dried fruits: dried apricots, dried plums, dried red berries, and goji berries.
Dried nuts: walnuts, nuts, hazelnuts
Assortment of cheeses: Gouda, Emmental, Parmesan, Edam, Graviera from Naxos, feta, xynotyri ( soft cheese from Crete)
Assortment of dried meat: smoked ham, salami, Italian mortadella, prosciutto crudo,
Assortment of eggs: sunny side up, boiled, fried, poached, omelets, scramble and kayiana ( Greek traditional recipe).
From the pan: Sausages, bacon, mushrooms
Fruit salad
Pancakes/Crepes/ French Toast/ Croissants
DAY 01
Lunch
Cretan salad with dakos, fresh cherry tomatoes, olives, kritamo, feta cheese, fresh onion, and parsley.
Octopus carpaccio
Shrimps sauteed in garlic, kritamo, lemon, and white wine, served on top of fish roe.
Dinner
Salad with baby spinach, thin slices of mango, colorful red bell pepper, pomegranate seeds, cucumber, marinated in homemade vinaigrette sauce, chia seeds, and mint leaves.
Potato blinis with aromatized cream cheese and smoked salmon
Roasted or grilled fresh fish with quinoa and vegetables.
DAY 02
Lunch
Green salad with melon, prosciutto, and avocado sauce.
Spring rolls with chicken and vegetables served with a sweet and sour sauce.
Creamy rigatoni with smoked salmon, butter, dill, lime juice, and vodka.
Dinner
Green salad with beetroots, caramelized nuts, and Roquefort-stuffed figs.
Stuffed mushrooms in the oven with feta cheese.
Beef tagliata with marinated asparagus and baby carrots.
DAY 03
Lunch
Greek salad.
Zucchini balls with yogurt sauce.
Gemista, a traditional recipe served with homemade tzatziki sauce.
Dinner
Mesclun and iceberg salad with marinated shrimps, smoked salmon, vinaigrette sauce, and black sesame seeds.
Fish tartar with mixed fruits and vegetables.
Shrimps in the pan with chickpeas, garlic, and fish roe.
DAY 04
Lunch
Beetroot salad with yogurt, green apple, garlic, and caramelized nuts.
Fava with caramelized onions and capers
Tenderloin with onions and pomegranate sauce served with wild rice.
Dinner
Traditional Aubergine salad.
Homemade tzatziki served with pita bread.
Stuffed zucchini with minced meat and rice in egg and lemon sauce.
DAY 05
Lunch
Beluga lentil salad with a mix of vegetables and smoked mackerel.
Aegean seafood pan with steamed mussels, clams, scallops, prawns, and octopus. Risotto with a variety of seafood and saffron.
Dinner
Mesclan salad with strawberries, volaki cheese from Andros, caramelized nuts, and strawberry sauce.
Sautéed mushrooms in garlic and rosemary.
Stuffed meatballs with feta cheese in the oven with baked potatoes.
DAY 06
Lunch
Fresh salad with arugula, fried fruits, nuts, and balsamic cream.
Traditional recipe of Mussels Saganaki.
Linguini with shrimps and fresh tomato sauce.
Dinner
Valeriana salad with feta cream, cherry tomatoes, basil, olive oil, and white balsamic.
Bruschetta with marinated anchovies and fish roe.
Croaker fillet in meuniere sauce with aromatized Greek white tarhana.
DAY 07
Lunch
Potato salad with mushroom sauce and prosciutto.
Hummus served with pita bread.
Risotto with a variety of mushrooms, parmesan cheese, and truffle oil.
Dinner
Tabbouleh salad with thinly sliced vegetables, feta cheese, spearmint, and vinaigrette sauce.
Fried feta cheese with honey and sesame seeds.
Lamb with garlic in the oven, served with lemon roasted potatoes.
DESSERTS
Cheesecake with handmade strawberry marmalade.
Tiramisu.
Traditional loukoumades with honey and nuts, or with praline.
Pavlova with whipped cream, strawberry sauce, and fresh fruits.
Banana cake with Toblerone.
Pana cotta with handmade marmalade.
A variety of Greek syrup sweets, served with ice cream.
Chocolate cake with ice cream.
Apple crumple.
