NAMASTE (SAMANA)

Breakfast

 Fresh juices with a fusion of fruits

Milk

Coffees

Teas  - Local mountain teas from Greece

Chocolate – hot –cold

Smoothies from fresh fruits

Plate of cheese

Plate of ham, turkey

Fresh vegetables

Fresh fruits

Variety of marmalades

Greek honey

Variety of cereals

Variety of nuts

Variety of breads

Fresh Greek yogurts

Each day a different preparation like (crepes, pancakes-salty-sweet, sweet cake, salty cake, cheese pie, croissants, toast with eggs.

Also the chef offers hot preparations of your choice. Eggs omelets, boiled, scrambled, fried, poached, shirred, sandwich, bread, or toaster also bacon and sausages.

DAY 1

LUNCH

Tricolor salad with baby leaves and radish.

Sea dolma with batarde sauce and  black caviar.

Sea bream with parsnip puree, hazelnut vinaigrette salami, and green asparagus.

DINNER

Guido salad with pear gorgonzola and nuts.

Caesar croquettes.

Tenderloin pork stuffed with zucchini, chickpea puree, and mint oil.

DAY 2

LUNCH

Greek salad.

Bruschetta with marinated anchovies, tomato jelly, and lemon oil foam.

Lobster pasta.

DINNER

Warm goat cheese salad with green apple and walnuts.

Handmade ravioli with fresh tomato sauce and basil oil.

Beef fillet with roasted shallots, sautéed potatoes, carrots chips, and green peppercorn sauce.

DAY 3

LUNCH

Salad with arugula, fillet beetroots, walnuts, and garlic.

Salted fish roe with crispy pie.

Couscous with smoked pepper, and shrimps stuffed into kataifi rolls

DINNER

Green mixed salad with caramelized pistachios, sweet and sour cream, and avocado mint dressing.

Salty tart with four kinds of cheeses.

Lamb fillet with caramelized carrots and baby potatoes.

DAY 4

LUNCH

 Dakos salad with barley rusks tomatoes capers and cream cheese.

Squid with black mayonnaise and lemon oil sauce.

Red mullet fillet in asparagus velvet with caviar, artichoke, and onion pickle.

DINNER

Valerian rocket salad, radicchio, caramelized figs, and parmesan flakes.

Meatballs with yogurt sauce, smoked paprika, and pies.

Duck fillet with sweet potato puree, gastrique raspberry, and  Romanesque broccoli.

DAY 5

LUNCH

Salad with roasted peppers eggplants and tomatoes

Greek sushi

Sauté sea bass with potato salad and lemon sauce

DINNER

Salad with avocado quinoa, microgreens, and ginger vinaigrette.

Strudel with minced meat.

Beef fillet with potatoes puree roasted fennel asparagus, and smoked garlic thyme butter.

DAY 6

LUNCH

Colorful salad with lentils, fresh herbs, orange fillet, and manouri cheese.

Kakavia soup (Greek fisherman’s soup).

DINNER

Green salad with figs.

Stuffed eggplants with cream cheese.

Tagliatelle with mushrooms and “apaki” (traditional smoked pork meat)

DAY 7

LUNCH

Salad with Kritamo tomato, cucumber, and grilled vegetables.

Fried feta cheese with crispy filo, sesame, and honey.

Octopus with pine nuts and caramelized onions.

DINNER

Spinach pie salad with crispy dough, fresh dill, onion, and feta cheese.

Smoked eel with beetroot mouse and citrus sauce.

Risotto with mussels and leek.

DESSERTS

Tart flan with namelaka and caramelized apple.

Panacotta vanilla in cherry soup and almond crumble.

Orange pie with ice cream.

Parfait chocolate with passion fruits.

Tiramisu.

Millefeuille.

Dark chocolate mousse with caramelized pineapple.

Fruit tart.

Profiterole with chocolate sauce.

Walnut pie with chocolate ice cream.

Kadaifi with lemon cream.