DAY 1
Green Salad with wild arugula, baby spinach, dry apricots, Roquefort and roasted hazelnuts drizzled with aged balsamic glaze.
Messinian pan-fried talagani, warm pita bread, and tzatziki sauce
Spinach and feta crunchy triangle in filo pastry.
Baby potatoes with thyme, rosemary, and lemon zest
Slow-roasted Cretan Mountain-Grazed Lamb with rosemary, garlic, lemon, and mustard marinade
DAY 2
Cretan Dakos Salad with soaked “paximadi” topped with graded fresh tomatoes, crumbled “mizithra” cheese, extra virgin olive oil, oregano, and caper apples.
Greek potato salad with waxy potatoes, spring onions, red onions, parsley, dill, and Kalamata olives coated with mustard and yogurt sauce.
Whipped white “tarama” mouse, served with extra virgin dill-chlorophyll olive.
Seasonal boiled steamed vegetables
Wild-caught Red Porgy encased in a sea salt crust served with olive oil and fresh lemon.
DAY 3
Caprese salad with heirloom tomatoes, buffalo mozzarella, fresh basil, and balsamic glaze.
Spicy Greek feta dip, sprinkled with red hot chili pepper seeds.
Baked tortilla, seasoned with smoked paprika.
Greek baby lettuce salad with spring onions, dill, and aged balsamic vinegar.
Traditional Greek stuffed bell peppers with fresh herbs, rice, and ground pork, served with rich tomato sauce.
DAY 4
Crisp Mediterranean Slaw with pickled cabbage, shredded carrots, Florina peppers, and sliced celery.
Feta “flogeres” in filo pastry, drizzled with honey and roasted sesame.
Steamed beetroot salad with goat cheese, crushed nuts, and fresh figs.
Grilled heirloom tomatoes with fleur de sel, fresh oregano, and lemon yogurt.
Traditional Greek Moussaka.
DAY 5
Mediterranean chickpea salad with pickled cucumbers, carrots, red onions, and smoked trout.
Aegean anchovies cured in sea salt and served with extra virgin olive oil, confit lemons, and chili flakes.
Cherry tomato salad with caper leaves, fresh basil pesto, and mozzarella pearls.
Hand-crafted fritters with grated zucchini, mint, dill, and scallions, served with a zesty lemon-yogurt mousse.
Seafood Orzo Pasta with Saronic Gulf wild prawns, sun-dried tomatoes, sea urchin roe, and Naxos graviera
DAY 6
Traditional Greek salad with tomatoes, cucumbers, red onion, green pepper, Kalamata olives, wild oregano, and barrel-aged feta.
Grilled Manouri cheese, Aegina Pistachio crust, and Melon & Ginger Chutney.
Sea Bass Carpaccio with a hint of Chios Mastic, pink peppercorns, and extra virgin olive oil
Zucchini tempura fritters with ricotta mousse.
Slow-braised rooster in red wine and mixed spices with handmade “hilopites” pasta and Parmesan foam.
DAY 7
Chilled Strawberry Gazpacho with basil-infused oil, balsamic pearls, and crumbled goat cheese
Quinoa salad with roasted bell peppers, feta cheese, and vinegar-tzatziki dressing.
Mixed leaf mesclun salad with baked jamon dates, green apple, and honey-mustard dressing, and roasted sunflower seeds.
Grilled octopus with Santorini fava bean puree and tomato relish.
Honey-miso glazed salmon with rustic mashed potato, kimchi, semi-dried tomatoes, and baby pak choi.