LIFE TIME

LIFE TIME SAMPLE MENU

Breakfast Buffet Savory Wheat and white bread Scrambled eggs, boiled eggs, omelettes Cheese platter Cold cuts platter Sweet Greek yoghurt Honey and fruit jams Nuts and granola Fruit platter Croissants Starters Feta cheese fried in phyllo crust, with honey and sesame Bougiourdi Spicy baked Feta cheese in tomato sauce Smoked eggplant salad Grilled red peppers stuffed with feta cheese Grilled mastelo cheese with pesto and balsamiko vinegar Fava Yellow split peas pouree served with capers crithamo and onions Dolmades Vine leaves stuffed with rice and herbs Tzatziki Yogurt dip mixed with garlic and cocumber Fish starters Anchovies and octopus marinated in vinegar Smoked mackerel with beluga lentils salad Seabass Ceviche Saganaki shrimps cooked in thick tomato sauce ouzo and feta cheese Steamed Mussels with lemon and oregano vinegret Smoked herring with potato and blackeyed peas salad Salads Greek Salad Cucumber, tomato, peppers, onion, olives, feta cheese Cretan Dakos Carob rusks, cherry tomatoes, critama leaves, xynomyzithra cheese Ampelofasoula Green beans, sesame, lemon, zucchini Beetroot Beetroots, mint , garlic and manouri cheese Green salad with figs Mixed greens, dried figs, mint, hazelnuts, parmesan flakes Boiled Seasonal Greens Tabouleh Groats with tomato, cocumber, peppers, spring onion, mint, ginger, lemon Risotto/Pasta Mushroom risotto Wild mushrooms, truffle essence Rigatoni Al pomodoro y Basilico Pomodori tomatoes, fresh herbs, spaghetti with basil pesto, pine nuts, parmesan, cherry tomato confit Seafood talliatela Shrimps, mussels, tomato, basil, parmesan, Carbonara Italiana Egg yolks, pecorino, guanciale Meat Courses Ragu alla Bolognese beef, slow cooked in the oven with orso pasta Greek Kleftiko Slow Cooked Lamb in a pouch with vegetables, lemon, rosemary Goat in the pot Marinated with lemon sauce served with rice Rooster stew Cooked in cinamon and red wine served with chilopites (traditional greek noodles) Fried pork With leaks and plumps served with potato puree Grilled Ribeye with sweet and sour sauce served with roasted vegetables and potatoes Grilled Chicken thigh fillet Tahini cumin sauce, lemon, served with vegetable stew Seafood courses Seafood rissoto Shrimps and mussels, ouzo, saffron Octapus stew Slow cooked in red wine served with split peas pouree and caramelized onions Grilled Sea bass fillet Served with wild greens, and “ladolemono” greek lemony fish sauce Grilled sardines with tomato and parsley Baked Squids stuffed with rice, greek herbs dried grapes and white wine Tuna tataki Seared tuna with crushed sesame served with sauteed green beans Greek Tradition’s Finest Courses Greek Papoutsakia Baked eggplants stuffed with minced beef, herbs, bechamel sauce Greek Kebab-Giaourtlou Traditional lamp burgers served with roasted vegetables, yogurt sauce, and greek pita bread Stuffed vegetables in the oven Peppers, tomatoes, rice, feta cheese Pasticcio Lasagna Bolognese, beef, spices, béchamel Chickpea stew with “syglino” from Mani Chickpea cooked with salt-cured pork, onions, wine Greek Soufiko (Ikarian recipe) Pot baked seasonal vegetables, virgin olive oil, herbs Desserts Chocolate mosaic with dried berries, nuts served with chocolate syrop Tiramisu with greek coffee Panna cotta with mastiha essence and salted caramel syrup Cheese mousse greek cheese, figs, mint and pistachio Traditional halva samolina putting with raisins and nuts Yogurt mousse with lemon and pinneapple cuts