Breakfast

• Yogurt Blinis
• Crêpes
• Pancakes
• Yorkshire Pudding
• Sweet Pastries
• Croissants
• Ganache
• Eggs
• Cereals
• Yogurt

Lunch

• Chicken Souvlaki with tzatziki, roasted potatoes, pickled onions, corn pita bread, served with Greek salad
• Traditional Pastitsio served with a Verde salad and tempura-crusted vegetables
• Surf & Turf – beef fillets and shrimp with carne asada sauce, squash, and a veggie noodle crudo salad
• Marinated Lamb Fillets (thinly sliced) for lamb gyros, served with pita or tortilla, smoky cheese sauce, pickled onions, and shredded green leaf salad
• Classic Moussaka with garden salad
• Beef Fillets with Italian provolone and green peppercorn-infused sauce, served with Caprese salad
• Slow-Roasted Lamb Shank with vegetable couscous and arugula salad

Dinner

• Octopus with red wine reduction and celeriac root purée
• Sea Bass with roasted vegetables and “Ladolemono” velouté sauce
• Slow-Cooked Calamari in white wine and garlic sauce, served with polenta
• Grilled Sea Bream with herb de Provence-scented bulgur wheat
• Salmon with truffle oil-infused hummus
• Shrimp Pasta with homemade bisque
• Tuna Tataki

Accompaniments

• Saganaki
• Spinach Pie
• Leek Pie
• Dolmades (stuffed vine leaves)
• Artisanal Cheese Board
• Cold Cut Board
• Stuffed Kataifi with cheese and marmalade
• Pan-Seared Talagani Cheese with marmalade
• Crusted Feta with chili-infused honey
• Bruschettas
• Traditional Greek Fava
• Marinated Beetroot Salad
• Aubergine & Zucchini Tempura Crisps
• Smoked Aubergine Salad
• Stuffed Peppers with ricotta-garlic filling
• Greek Dakos

Desserts

• Tiramisu
• Panna Cotta
• Chocolate Tart
• Chocolate Mousse
• Burnt Basque Cheesecake
• Lemon Posset