ONEIDA SAMPLE MENU


Sample menu Oneida by chef Elena Mpizani Tsiliggiri

Breakfast 

  • Eggs: boiled, scrambled, omelette, poached and traditional “strapatsada” and “kagiana” 
  • Homemade cakes and pancakes
  • Crepes and french toast 
  • Cookies
  • Traditional Greek pies 
  • Cold cuts variety from local Deli
  • Seasonal fruits and smoothies 
  • Milk and cereals 
  • Greek yoghurt 
  • Honey and homemade marmelades

 

Day 1st

Lunch :

  • “Greek” salad.
  • “Pastitsio” (baked pasta with ground meat and béchamel sauce).

Dinner :

  • Seasonal greens saute with citrus sauce, tomatoes and fresh onion.
  • Roasted octopus with “fava” beans puree from Santorini island and caramelized onions.

 

Day 2nd

Lunch :

  • Smoked salmon carpaccio.
  • “Gemista” ( seasonal vegetables stuffed with rise and herbs).

Dinner :

  • Valerian salad with zucchini,goat cheese and honey hazel vinaigrete.
  • Lamp, “Graviera” cheese from Creta island  and potatoes papillote.

 

Day 3rd

Lunch :

  • Grilled seasonal veggies and mushrooms with “xaloumi” cheese and honey sesame vinaigrette.
  • “Souvlaki”( chicken and pork on a stick with pita bread, fried potatoes,tzatziki sauce )

Dinner :

  • Potato salad with olives from Kalamata, sun-dried tomatoes and capers.
  • Cuttlefish fricassee with fennel. 

 

Day 4th

Lunch :

  • “Ntako” salad. 
  • “Musaka” (baked potatoes and eggplants with ground meat and béchamel sauce).

Dinner :

  • Seasonal fish tartar.
  • Crayfish rissoto with basil and ouzo (ouzo is a kind of grapa).

 

Day 5th

Lunch :

  • Lamp carpaccio.
  • Cherry tomatoes salad with “katiki Domokou” cheese.
  • Wild mushrooms orzo.

Dinner :

  • Salad with rocket,cherry tomatoes,beet root,green beans,red pepper and avocado in a rustic vinaigrette
  • Fish cooked in salt.

 

Day 6th

Lunch :

  • Steamed mussels 
  • Vine beans salad
  • Fried squid
  • “Tarama” (preserved fish roe sauce)

Dinner :

  • Seasonal fish ceviche
  • Lobster spaghetti 

 

Day 7th 

Lunch :

  • “Ntolmadakia” (vine leaves stuffed with herbs and rice).
  • Beef tagliata with rocket,cherry tomatoes,truffle oil and “Graviera” cheese from Naxos island.

Dinner :

  • Bruschetta with smoked eel 
  • “Bianco” (a traditional recipe from Corfu island ,a ragu with fish and potatoes)

 

Desserts 

  • Traditional milk pie with caramelized nuts local honey and yoghurt ice-cream
  • “Ravani” pie with mastixa ice-cream and caramelized rose petals
  • Orange pudding pie with vanila ice-cream and pistachios 
  • Chocolate moelleux with matcha ice-cream
  • “Risogalo” with cinnamon ( a milk and rise cream)
  • “Kantaifi” phillo with salep cream and toasted pine nuts 
  • Cheesecake with sheep yoghurt ,pistachios, and tomato jam 
  • Chocolate mousse