SERENITY

Breakfast MENU

Breakfast Menu

• Pancakes with jam, praline, honey, tahini, etc.

• Croissants with jam and praline

• Croissants with turkey slices and cheese

• Blinis with beluga caviar and Philadelphia or crème fraîche

• Eggs Benedict

• Scrambled eggs

• Boiled eggs

• Omelettes with vegetables, deli meats, cheese, etc.

• Sautéed sausages and bacon

• Fruit salad

• Milk, fresh juices, coffee

1st Day

Lunch

Salad:

Greek Salad
Heirloom tomatoes, cucumber, red onion, Kalamata olives, and basil, aged feta, finished with extra virgin olive oil and wild oregano.

Main:

Octopus in Aromatic Bouillon with Fava Purée
Slow-cooked octopus in a refined broth, served with smooth Santorini fava.

Dessert:

Fresh Fruit Salad
Seasonal fresh fruits, elegantly cut and lightly chilled.

Dinner

Starters:

Hummus – Chickpea purée with tahini, lemon, and extra virgin olive oil , Grilled halloumi cheese with fig marmalade and microgreens

Salad:

Rocket and Parmesan
Wild rocket leaves, shaved Parmigiano Reggiano, and aged balsamic glaze.

Main:

Fresh Truffle and Cheese Ravioli
Handcrafted ravioli filled with fine cheeses and truffle, served in a delicate butter emulsion.

Dessert:

Panna Cotta
Silky vanilla panna cotta served with seasonal fruit coulis.

2nd Day

Lunch

Salad:

Tuna Salad
Seared tuna, mixed greens, sweet corn, cucumber, and citrus dressing.

Main:

Sautéed Sea Bream Fillet
Delicately sautéed sea bream, served with silky parsnip purée and a hint of citrus.

Dessert:

Salted Caramel Cheesecake
Creamy cheesecake with rich salted caramel sauce.

Dinner

Starters:

Tirokafteri – Spicy whipped feta dip with roasted peppers , Dolmadakia – Hand-rolled vine leaves stuffed with fragrant rice and fresh herbs

Salad:

Burrata
Creamy burrata, confit cherry tomatoes, basil essence, and extra virgin olive oil.

Main:

Rack of Lamb
Herb-crusted lamb rack, paired with sautéed baby potatoes and tender asparagus.

Dessert:

Galaktoboureko
Semolina custard in golden phyllo, soaked in aromatic syrup.

3rd Day

Lunch

Salad:

Beetroot Salad
Roasted beets, garlic, red wine vinegar, and extra virgin olive oil.

Main:

Seared Salmon
Crispy-skinned salmon, aromatic herb-infused rice, and light yogurt cream.

Dessert:

Homemade Ice Cream
Daily selection of handcrafted ice cream made with fresh ingredients.

Dinner

Starters:

Marinated octopus with vinegar, olive oil, and Mediterranean herbs , Tuna tataki, lightly seared and served with a delicate soy-citrus dressing

Salad:

Green Salad with Prosciutto
Seasonal greens, aged prosciutto, parmesan flakes, and delicate vinaigrette.

Main:

Shrimp Kritharoto
Creamy orzo with sautéed shrimp, finished with fresh herbs and a hint of lemon zest.

Dessert: Deconstructed Bougatsa

Crispy phyllo pastry, silky semolina custard, cinnamon, and icing sugar.

4th Day

Lunch

Salad:

Potato Salad
Baby potatoes, Dijon mustard emulsion, fresh herbs, and cornichons.

Main:

Grilled Chicken Breast
Free-range chicken breast, carrot purée, and blueberry reduction.

Dessert:

Greek Yogurt
Greek yogurt with honey and walnuts.

Dinner

Starter:

Sea Bass Ceviche
Fresh sea bass cured in citrus, with bright notes of lemon and orange.

Salad:

Chef’s Salad
Baby leaves, roasted turkey, smoked ham, aged cheese, soft-boiled eggs, and house-crafted dressing.

Main:

Ribeye Steak
Char-grilled ribeye, served with velvety sweet potato purée and rich demi-glace.

Dessert:

Tiramisu
Classic Italian dessert with espresso-soaked ladyfingers and mascarpone cream.

5th Day

Lunch

Salad:

Caprese
Vine-ripened tomatoes, buffalo mozzarella, fresh basil, and first cold-pressed olive oil.

Main:

Deconstructed Moussaka
Eggplant textures, confit potatoes, spiced minced beef, and velvety béchamel espuma.

Dessert:

Fresh Fruit Salad
Seasonal fruits, elegantly cut and lightly chilled.

Dinner

Starter:

Shrimp Saganaki
Sautéed shrimp in rich tomato sauce with feta cheese and aromatic herbs.

Salad:

Cretan Dakos
Barley rusk, crushed tomato, feta cheese, Kalamata olives, and oregano, drizzled with extra virgin olive oil.

Main:

Lobster Pasta
Pasta with succulent lobster, enriched with a silky aromatic bisque sauce.

Dessert:

Rice Pudding
Traditional Greek rice pudding, delicately flavored with cinnamon.

6th Day

Lunch

Salad:

Caesar Salad
Baby romaine, grilled chicken fillet, herb croutons, aged parmesan, and classic Caesar dressing.

Main:

Spaghetti Bolognese
Al dente spaghetti with slow-braised minced beef ragù, enriched with herbs and tomato.

Dessert:

Homemade Ice Cream
Daily selection of handcrafted ice cream made with fresh ingredients.

Dinner

Starters:

French fries, Greek tzatziki, pita bread

Salad:

Greek Salad
Heirloom tomatoes, cucumber, red onion, Kalamata olives, and barrel-aged feta, finished with extra virgin olive oil and wild oregano.

Main:

BBQ Night Selection
A premium selection of grilled meats, served with seasonal sides and house-made accompaniments.

Dessert:

Baklava
Layered phyllo pastry with walnuts, honey syrup, and warm spices.

7th Day

Lunch

Salad:

Green Salad with Graviera, Dried Figs & Honey Vinaigrette
Fresh seasonal greens with aged graviera cheese, sun-dried figs, and a light honey vinaigrette.

Main:

Grilled Sea Bass with Horta & Lemon Dressing
Fresh grilled sea bass served with seasonal wild greens (horta), extra virgin olive oil, and lemon dressing.

Dessert:

Fresh Fruit Salad

Dinner

Starter:

Zucchini Fritters with Mint & Yogurt Dip
Crispy zucchini fritters served with a refreshing yogurt dip.

Salad:

Cretan Salad with Apaki & Graviera Cheese
Mixed greens with smoked apaki, cherry tomatoes, barley rusk, graviera cheese, and honey vinaigrette.

Main:

Braised Beef Cheeks with Skioufichta & Stakovoutyro
Slow-cooked beef cheeks in a rich tomato sauce, served with traditional Cretan skioufichta pasta and finished with aromatic stakovoutyro.

Dessert:

Yogurt Mousse with Thyme Honey & Caramelized Walnuts