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STEPHANIE - Sample MENU
  

The following menu is created with respect and faith to the Mediterranean
products. Most components of the dishes are coming from small local
producers. Sometimes, their flavors blend with products coming from
other regional cuisines, to offer the finest of what our lands have to offer.


Breakfast
Juices, Tea, Herbal Blends, Quality Coffees
Finest selection of local cheeses and cold cuts platters
(Graviera, Metsovone smoked cheese, Tsalafouti soft spread, Kaseri, goat cheese
Local bacon, pastrami, mortadella, smoked ham, turkey, salami)
Fresh fruit salads
Dried fruit and nuts
Cereal, muesli, homemade granola
Milk, plant-based beverages
Greek Yoghurt from local small producers
Variety of jams and indigenous wild honey
Butter, nut-butters, Cocoa Spread
Tahini, Hazelnut, Almond, Peanut butter
Greek Yoghurt Parfaits
Chia puddings, Overnight Oats
Smoothies
Eggs
(Fried, boiled, scrambled,poached, omellets)
Eggs Daily Specials
(One different special egg dish every morning)
Pastry Daily Specials
(Breakfast scones, croissants, olive oil cakes, homemade brioche, cookies,
Traditional Greek pies, babka, pancakes, croissant souCles, fruit oatmeal bars)


Day 1
Lunch
Zucchini blossoms Tempura
Tzatziki dip


Cherry tomatoes & Nectarine
Greek Coppa, Burrata, basil


Pasta al pomodoro y basilico
Roasted pomodori, sun-dried tomato, basil, pine nut confit


Dinner
Pumpkin velouté
Ginger, coconut, nutmeg


Cabbage Slaw
Celery, peppers, green apple, raisins, walnuts, mint dressing


Iberico Pork Presa
Cauliflower and white chocolate espuma, grilled peaches, chimichurri


Vanilla Namelaka
strawberry consommé, pink peppercorn, white chocolate soil


Day 2
Lunch
Bonito Crudo
Cucumber water, grapefruit, fennel


Baby Greens and figs
Black sesame, “Volaki” goat cheese from Andros, honey vinaigrette


Grilled Seabream fillet
Ampelofasoula green beans, hazelnut, lemongrass & ginger sauce


Dinner
Beef tartare
Bone marrow, soy cured egg yolks, berries, pickled mustard seeds


Rocket and Strawberries
Spring onion, almond crusted “Mastelo” cow cheese from Chios, vanilla vinaigrette


Moussakas
Grilled Aubergine, beef Bolognese, smoked bechamel, crispy potato


Crème Brulée
Essence of salep


Day 3
Lunch
Savory Cannoli
Soft cheese and herbs, pistachio, crispy prosciutto from Evritania, tomato chutney


Baby Spinach
Cucumber, pickled onion, dill, yoghurt sauce


Beetroot Risotto
Greek Chevre goat cheese, walnut crumble, mint oil


Dinner
Feta Phyllo
Fried feta cheese in a pastry pouch, peach, sesame, honey


Fennel Radicchio
Orange, radish, dill, mandarin vinaigrette


Tender Chicken Fillet, Herby crust
King oyster, charred carrots, hazelnut velouté


Pistachio Sponge Cake
Berry gelato, limoncello gel


Day 4
Lunch
“Taramas” fish roe mousse
“Avgotaraho” fish roe from Messolongi, preserved cumquat
Served with homemade sourdough bread


Charred wild greens
tomato, lemon sauce


Sweet and sour grilled Octopus
Fava beans puree, saCron, fried caper leaves, caramelized pearl onion


Dinner
Crispy Eggplant ball
Stracciatella di buCala, tomato salsa, mint


Mustard Leaves and grapes
“Tsalafouti” sheep cheese, caramelized almonds, aged balsamic pearls


Fresh Ravioli
Finest of local cheeses stuCing, “Louza” Cycladic cold cut, cacio e pepe


Bourbon Cremeux, Grilled peaches
Caramelized hazelnut , thyme


Day 5
Lunch
Octopus carpaccio
Aioli, fried caper, “Kalamata” olives, rocket


Cretan “Dakos” salad
Tomato textures, homemade carob cracker, pickled samphire, “Mizithra” cheese


Crispy Fried Cod
Potato and garlic espuma, beetroot rose


Dinner
Celeriac Steak
Brown butter and miso foam, nut crumble, “Ladotiri” cheese from Mytilene


Grilled Green Beans
Crispy lemon, almonds, dill, chili, yoghurt sauce


Grilled Lamb Ribs
Pistachio crust, salt-baked baby potatoes, Baba Ghanoush, coriander


Lemon Cream
Almond shortbread, meringue, rosewater


Day 6
Lunch
Steamed Saffron Mussels
Coconut, lemongrass


Grilled lettuce hearts
“Kopanisti” Mykonian cheese, anchovies, crumbs


Grouper Wine Leave Roulade
Charred leaks, dill, “Avgolemono” lemon magic sauce


Dinner
Special Greek Family Night


“Bougiourdi”
Spicy baked feta, tomato confit, pepper chutney, herbs


Greek Salad
Cherry tomatoes, cucumber water and pearls, pickled onion, osmotic olives


Super spiced Chicken Skewer
Homemade pita breads, tzatziki, grilled peppers, cucumber and mint slaw
Fermented Potato Fries


Greek Yoghurt Ice Cream
Whipped honey, caramelized walnuts


Day 7
Lunch
Mackerel gravlax
Granny smith, pickled shallots, radish, almond cream


Beetroot carpaccio
Raspberry sorbet, pistachio, mint


Seafood Pasta
Shrimp tartare, clams, earl grey bisque, chives


Dinner
Wagyu Tataki
Soy, dashi, truffle


Watermelon and grilled tomatoes
Verbena, feta cream, balsamic vinaigrette


Slow cooked Beef Cheeks
Artichoke espuma, asparagus, gremolata


Smash Pavlova
Cream with “Mastiha” essence from Chios, berries and flowers, sugar dome


  

 


crewed@visailing.com | (800)382-9666 | (941)966-9387