Coffee, tea and fresh juices.
Milk and chocolate.
Fresh bread and toast.
Cakes and croissants.
Compote, spoon dessert, marmalade and nutella.
Greek yogurt, honey and walnuts.
Cereals (cornflakes, musli andall-brans).
Eggs (Boiled, fried, scrabbled) and omelet.
Selection of cheese and cold cuts platter.
Seasonal fresh fruit assortment.
Salad with gruel and parsley.
Tzatziki and fava.
Feta cheese pie with honey and sesameseeds
Smoked salmon on orange slices,avocado and mixed greens .
Rocket Salad with parmesan, cherry, tomatoes, prosciutto and balsamic honey vinaigrette.
Dacos (Cretan rusk with tomatoes,capari and traditional cream cheese).
LUNCH MAIN COURSE
Eggplant and potato moussaka.
King shrimps with homemade pasta.
Cuts of the day with steamed vegetables and oil & lemon sauce.
Braised veal with mashed potatoes and extra virgin oil olive.
Chicken with mustard sauce and rice.
Fried pork with leeks, potato mush and white wine oregano sauce.
Greek sea food meze.
Selection of cheese and cold cuts with fresh fruits, nuts and traditional rusks.
DINNER MAIN COURSE
Salmon with spinach.
Cherry tomatoes, fresh basil and motsarella spaghetti.
Mixed seasonal vegetables- green peas , okra.
Chicken filet with lemon sauce and fine herbs.
Rib-eye with grill vegetables.
Meatballs with tomato sauce and yogurt
Pork loin skewers with pita bread, roast tomatoes, fries and tzatziki sause.
Cheesecake with sweet cherry comfiture.
Chocolate soufflé and fresh cream.
Semolina halva with nuts and raisin.
Yogurt with condensed milk, biscuit and lemon.
Chocolate mousse with strawberries.