Valium 67

• Scrambled eggs / kneaded bread / Katiki Domokos / rocket
• Vanilla Cookies
• Fried eggs / bacon / ”Tsalafouti” / toasted bread
• Pancakes/maple syrup / Forest Fruits
• Eggs Benedict / Smoked turkey / Hollandaise sauce
• Banana Bread
• Greek omelette
• Vanilla cake
• Avocado toast / poached egg / crispy bacon
• Peanut butter Cookies
• Eggs Kayana / Feta / Kneaded bread
• Crepes with honey / Cinnamon / Chia seeds

DAY 1

• Salad Greek salad, pickled shallots, critamon, caper leaves, and feta cheese mousse with fresh oregano
• Starter Split peas, sundried tomato cream and marinated anchovies
• Main Greek wine braised octopus, smoked eggplant puree with miso and molasses, pesto mint-kale
• Dessert Lemon cream pie with raspberry sauce

DAY 2

• Salad Garlicky sauteed greens, soft cheese, and fresh tomato
• Starter Steamed Mussels with ouzo and Greek herbs
• Main Red mullet with savory sauce from ”Corfu” and Jerusalem artichokes puree
• Desserts ”Ekmek kantaifi”, cremeux mastic from ”Chios”, whipped cream and pistachios of Aegina

DAY 3

• Salad ”Athenian” salad, smoked mackerel, caviar, cuttlefish ink mayo
• Starter Taramas mousse with sweet potatoes, grilled greens, and crispy ”soutzouki”
• Main Shrimp orzo with chorizo powder, fennel, and Aegean herbs
• Dessert Greek custard cream,”Galaktoboureko” millefeuille

DAY 4

• Salad Textures of tomatoes, caper and soft cheese from ”Crete”
• Starter Zucchini balls with mint yogurt sauce
• Main ”Traditional  Greek moussaka” , eggplant lasagna with veal tail
• Dessert Rice pudding with mastic, rosewater, and pistachios of Aegena

DAY 5

• Salad Tabbouleh with yogurt-ginger sauce and lemon vinaigrette
• Starter Salmon tartare, avocado, mango and brick caviar
• Main Risotto ”spanakorizo” with sea bass fillet
• Desserts Flan Parisien Vanille and roasted peaches

DAY 6

• Salad Sea Urchin salad with fresh lemon and olive oil
• Starter Greek shrimp saganaki with feta cheese
• Main Lobster linguine, bisque, and grated roe
• Dessert Strawberry mousse and almond crust

DAY 7

• Salad Sifnos caper salad with smoked eel
• Starter Salty feta puffs ”Loukoumades” with tomato jam
• Main Squid stuffed with rice, pine nuts and raisins
• Dessert Crema Catalana

DAY 1

• Salad Roasted goat cheese, poached pears and caramelized hazelnuts
• Starter Beef tartare ”giaourtlou”, sheep yogurt and spicy tomato sauce
• Main Roasted lamp, lemon potatoes mash, tzatziki cream and rosemary-wine sauce

DAY 2

• Salad Beetroot carpaccio, pickled red radish, oatm crackers, custard aged graviera of Syros orange dressing
• Starter Wild greens pie from Macedonia
• Main Beef fillet with grilled baby gem and chimichurri

DAY 3

• Salad Steak watermelon marinated, arugula and feta cheese
• Starter Amberjack ceviche in the style of Greek salad
• Main Steamed crab savoy cabbage ”Dolmades” with saffron bechamel

DAY 4

• Salad Red cabbage pickled salad, carrot, raisins, roasted butter squash and prosciutto of Evritania
• Starter Cheesecake with carob crumble, soft cheese of Mykonos ”kopanisti”,marinated cherry tomatoes and chives oil
• Main Chicken Fricassee, Madeira wine,wild mushrooms and trahanas

DAY 5

• Salad ”Salmorejo” cold soup, crispy jamon and creme fraise
• Starter Scallops sauteed with lemon beurre blanc, caviar and morels
• Main Pork tenderloin, sweet potatoes puree with fresh plum sauce

DAY 6

• Salad Tuna tartare with critamon, spring onion,chilli pepper and avocado mousse
• Starter Wild mushrooms sauteed with blueberries fermentation and thyme
• Main Pistachio crusted lamb chops with grilled vegetables

DAY 7

• Salad Deconstructed ”gemista’ and foam of stuffed vegetables  with sheep’s milk yogurt
• Starter Smoked eggplant, with wine cheese and tomato confit
• Main Cod ”Agioritikos” , onions cream, dried plums gel and mashed potatoes

• Traditional orange pie from ”Mykonos”, vanilla ice-cream
• Namelaka chocolate tart, caramelized hazelnuts  and bitter chocolate sorbet
• Poached pears, white chocolate-parsnip cream and red wine-cinnamon
• Chilli cardamom dark chocolate mousse
• Chocolate tart with salted caramel buttercream”Saragli” from Thessaloniki and walnut pastry cream
• Greek yogurt panna cotta  with a sour cherry sauce