Breakfast - Daily Choices

Variety of Juices ( Fresh Orange juice, Mixed, Peach, Apple )

Smoothie Choice (Different each day)

Variety of Milks (Regular, almond, coconut, soy, oat)

Variety of Coffee and Tea Selection

Fresh seasonal fruits

Variety of dried fruits and nuts

Variety of breakfast cereals

Selection of fresh breads

Selection of cheeses and cold cuts

Selection of freshly baked pastries

Selection of spreads ( honey, jams, tahini, hazelnut praline, peanut butter, almond butter )

Greek yogurt (full fat, 2%, no-fat) , vegan coconut yogurt

Homemade granola

Selection of cakes ( lemon, chocolate, vanilla, banana) or muffins (Large variety)

Different choice of egg dishes everyday ( poached, omelette, frittata, boiled, traditional 'Strapatsada' eggs, scrambled)

Daily Surprise Dish!

 

DAY 1

LUNCH

Selection of Greek Dips served with Warm Pita Bread

Greek Salad with Feta and Oregano

Fried Calamri with Lime Aioli

Chicken Pie in a butter Crust with Parsley and Red Pepper

Greek Ratatouille

*

Fruit Platter with Honey and Cinnamon

 

DINNER

Beef Carpaccio with Truffle Cream, Caper Chips and Beetroot Slices 

Green Salad with Avocado and a Pine Nut Dressing

Couscous with Cranberry, Hazelnuts and Parsley 

Fish of the Day served with Grilled Summer Vegetables and a Lemon-Olive oil Cream

*

Baklava with Kaimaki Ice Cream

 

DAY 2

LUNCH 

Aubergine Slices, Cherry Tomato, Fresh Basil and Grated Pecorino 

Fried Halloumi with Sweet Chili Chutney

Summer Tortellini with Tuna and Olive Paste

Selection of Open Sandwitches (Beef, Chicken, Smoked Salmon, Avocado)

Slow-roasted Beef with Dijon Mustard, Lemon and Oregano

*

Halva with Semolina and Orange Slices

 

DINNER

Green Mixed Salad with Caramelized Walnuts, Apple and Grilled Goat's Cheese

Quinoa with Colourful Bell Peppers, Mint and a Yuzu-Agave Dressing

Spicy Prawns with Artichoke Flowers and Lime Mayonnaise

Swordfish Steaks with Olivada and Rouille

*

Burnt Basque Cheesecake with Raspberry Coulis

 

DAY 3

LUNCH

Caprese Salad with Pistachio Pesto

Crispy Falafel with Hummus and Pita Bread

Hamachi Carpaccio with Honeydew and Labneh Dip

Scallops with Pastinaki Puree and Coriander Salsa

*

Ice Cream Sundae with Variety of Toppings

 

DINNER

Purple Endive Salad with Cashews and a GInger Dressing 

Beetroot Salad with Greek Yogurt and Dill

Wild Asparagus, Greens Beans, Potato and Toasted Hazelnuts 

Marbella Chicken with Prunes and Green Olives served with Aromatic Basmati Rice

*

Triple Chocolate Dessert with Banana Custard

 

DAY 4 

LUNCH

'Dakos' Salad with Caper Leaves and Kalamata Olive Crumble

Beluga Lentils with Golden Beetroot and Arugula

Fava Dip with Caramelized Onions

Crispy Octopus with Tomato and Chili Pepper Salsa

*

Halva with Tahini and Almonds

 

DINNER

Greek Salad 

Zucchini Fritters with Yogurt Sauce

Baked Feta inside 'Filo' with Honey and Black Sesame seeds

Grilled Sardines with Lemon and Dill

Traditional Mousaka

*

Galaktoboureko Dessert

 

DAY 5 

LUNCH 

Rocket, Pear and Pecorino Salad 

Traditional Spinach Pie with 'Filo' Pastry

Orzo with Shrimp, Mussels and Crumbled Feta

Fish of the day Prepared in the Oven, served with Lemon-steamed Greens

*

Seasonal Fruit Salad

 

DINNER

Tomato Fritters with Parsley Dip

Onion Tart

Warm Cheese Pie inside 'Filo' Pastry

Slow-roast Lamb with Smoked Aubergine and Tomato served with Orange Glazed Baby Potatoes

*

Chocolate Mousse with Almond Flakes

 

DAY 6 

LUNCH

Watermelon Salad with Feta and Fresh Mint

Crispy Potato Salad 

Fish Tacos with Avocado, Cherry Tomato Salsa and Homemade Sour Cream

Honey - glazed Salmon with Grilled Vegetables and Coconut Basmatic Rice

*

Sorbet Ice Cream Selection

 

DINNER

Burrata Salad with Colourful Cherry Tomato, Basil and Grated Peach

Ialian Puttanesca Salad

Sweet Brussels Sprouts with Parmesan and Fresh Parsley

Slipper Lobster in a Garlic Butter Sauce served with Cauliflower Puree and Baked Spicy Mushrooms

*

Tiramisu with Salted Caramel and Amaretto Liquor

 

DAY 7 

LUNCH 

Toasted Broccoli, Almond and Dried Cranberry Salad

Mediterranean Chickpea Salad with Medjool Dates and Goat's Cheese

Beetroot Tartar with Horseradish Cream and an Orange Vinaigrette 

Sea Bass Ceviche with Avocado, Mango and Crispy Rice Chips

*

Peach Crumble with Vanilla Ice Cream

 

DINNER

Freshly Baked Focaccia with Kalamata Olives and Balsamic Vinegar Glaze

Melon and Prosciutto Crostinis 

Pinsa with Oyster Mushrooms, Truffle Oil and Aged Gruyere 

Cherry Tomato Paccheri with Red Chili and Crumbled Anthotiro Cheese

Slow-roast Fillet with Crispy Baby Potatoes and Hollandaise Sauce

*

Profiterole with Pistachio Crumble