ANDARE AVANTI

BREAKFAST

Daily

Fresh fruit platter
Selection of artisanal breads (white, whole grain, multigrain, toast) Variety of jam, honey, peanut butter, granola, mix oats with nuts, yogurt Eggs according to preference (fried, boiled, omelet, scrambled, poached) Selection of cheeses and cold cuts, avocado, bacon, sausages
Daily warm bakery pies (spinach pie, cheese pie, Bougatsa, croissants, etc.)
Orange or mixed juice, tea, and coffee of your choice

Day 1

Lunch

Salad
Spinach Salad, Apricots, cashews with balsamic vinaigrette

Appetizer

Steamed Mussels, Cooked in white wine with garlic, shallots, and extra virgin olive oil

Main Course

Linguine with Prawns, Linguine cooked in bisque with tomato sauce, and sautéed shrimp with a touch of ouzo

Dessert

Lemon Posset

Dinner

Salad

Potato Salad, a mix of baby potatoes, fresh herbs, peppers, onions, finished with lemon mustard dressing

Appetizer

Stuffed Oven Mushrooms, Portobello mushrooms topped with melted blue cheese, prosciutto, and chives

Main Course

Ribeye Steak, Premium Beef Steak cooked to your reference, accompanied by grilled vegetables

Dessert

Ekmek Kantaifi

Day 2

Lunch

Salad

Beetroot salad, Walnuts, green apple, garlic, and goat cheese

Appetizer

“Bouyiourdi”, baked feta cheese with spicy peppers, sliced tomatoes, in olive oil with kasseri cheese on top

Main Course

“Yuvetsi”, Slow-braised beef with orzo pasta in rich tomato sauce, topped with grated mizithra cheese

Dessert

Apple Crumble, Baked apples with honey, sitting on cinnamon “soil”, served with whipped cream and caramel sauce

Dinner

Salad
Strawberry arugula salad, Toasted nuts, and flakes of aged cheese with strawberry vinaigrette

Appetizer

Beef Carpaccio, Thin layer of beef with capers, flakes of parmesan, baby rucola, dots of avocado cream, and strawberries served with extra virgin olive oil

Main Course

Tuna Steak, Grilled tuna fillet cooked by preference, accompanied by black quinoa with lime, herbs, and avocado cream on the side

Dessert

Lava Cake, Chocolate muffins with running chocolate served with vanilla ice cream

Day 3

Lunch

Salad

Greek Salad, tomato, feta, cucumber, capers, green pepper, red onion, and kalamata olives

Appetizer

Taramosalata, mousse of fish roe with cuttlefish ink, and pita bread on the side

Main Course

Cuttlefish with Spinach, strips of cuttlefish with sautéed spinach and cherry tomatoes

Dessert

Strawberry Mille Feuille

Dinner

Salad

Caprese salad, sliced tomatoes, mozzarella, and rucola in basil sauce

Appetizer

Kataifi Nest, Angel hair, stuffed with melted cheese, and served with peach marmalade on the side

Main Course

Moussaka, Layers of vegetables (potato, eggplant, zucchini), bolognaise with a top layer of béchamel sauce

Dessert

“Halva”, Semolina with nuts in cinnamon syrup

Day 4

Lunch

Salad

Watermelon Salad, Cubes of watermelon, feta cheese, cucumber, spring onion, leaves of mint, balsamic glaze, and poppy seeds on top

Appetizer

Shrimp carpaccio, thinly sliced raw shrimps marinated in citrus dressing with sea salt flakes, and sea urchin

Main Course

Octopus with Fava, Boiled octopus, with fava purée, served with caramelized onions and caper leaves

Dessert

Homemade ice cream

Dinner

Salad

Lentil salad, sun-dried tomato, spring onions, goat’s cheese, and herbs

Appetizer

Feta Saganaki, Feta cheese in sesame crust, topped with honey

Main Course

“Gemista”, Stuffed vegetables with rice, herbs, and Mediterranean spices

Dessert

Greek Yogurt with Quince Preserves and Cinnamon

Day 5

Lunch

Salad
Fennel Salad, Avocado, grapefruit fillet, citrus dressing, and fresh herbs

Appetizer

Ceviche, Raw Sea bass cubes in “tiger’s milk”, with pineapple, mango, spring onions, peppers, and sesame oil

Main Course

Grilled Fish, Fresh catch of the day grilled, assorted with hot greens, and lemon vinaigrette

Dessert

Panna cotta in mango sauce

Dinner

Salad

Tabbouleh Salad, Cous-cous, tomatoes, herbs, olives, red sweet pepper, and peanut tahini sauce

Appetizer

Chicken Strips, Chicken fillet with herbs, and garlic oil

Main Course

Briam, Greek-style ratatouille with baked seasonal vegetables, tomato sauce, and grated feta cheese

Dessert

Basque Cheesecake

Day 6

Lunch

“Meze”, small plates, like tapas

Salad
Heirloom tomato salad, Feta, caper leaves, and extra virgin olive oil

Appetizer

“Tyrokafteri”, whipped feta with roasted Florina peppers and chili flakes, Hummus, with tahini, and lemon
“Melitzanosalata”, smoky eggplant dip, Tzatziki, with Greek yogurt and cucumber,
On a dip platter served with grilled country bread with olive oil and oregano

Main Course

Marinated anchovies with tomato and parsley, Dolmades vine leaves stuffed with rice and herbs, and grilled halloumi with thyme honey

Dessert
Mastiha Liqueur

Dinner

Salad

Melon prosciutto, sliced and paired with prosciutto and baby lettuce, finished with fig balsamic vinaigrette

Appetizer

Zucchini meatballs, served with yogurt sauce, flavored with mint

Main Course

Pistachio-crusted pork rack, Tender pork rack coated with a mix of pistachio, herbs, Dijon mustard, and smoked paprika, Paired with roasted baby vegetables and parsnip purée

Dessert

Pavlova with wild berries

Day 7

Lunch

Salad

Pumpkin salad, Lettuce, fresh herbs, onion with grape molasses dressing, and pumpkin seeds on top

Appetizer

Bruschetta, Crispy bread with pear, “tsalafouti” cheese, and prosciutto flakes

Main Course

Mushroom Risotto, with a variety of mushrooms in broth, topped with white truffle oil

Dessert

Mousse au chocolate

Dinner

Salad

“Ntakos” Salad, Cretan traditional salad with rusks, ground tomato, fresh mizithra cheese, and samphire

Appetizer

“Flogeres”, Rolls with phyllo crust stuffed with pastirma and cheese

Main Course

Kleftiko, Slow-roasted lamb with potato, tomato, pepper, cheese, onion, and garlic cooked in wine sauce

Dessert

“Mosaic/ Kormos”, a chocolate dessert with biscuit, walnuts, and dried fruits with brandy

* Kindly inform us of any allergies or special dietary restrictions