…Spirit L Week menu…

Breakfast Choices:

• Eggs selection: Omelet with cheese and ham, fried eggs, or scrambled eggs. (Upon request)
• Croissants
• Bruschetta with avocado and poached egg
• Fresh fruit platter
• Cheese & cold cuts platter
• Marmalades, Cream cheese, butter, honey, peanut butter.
• Cereals, oats, yogurt.
• Fresh Juice or Smoothies, Green Tea, English breakfast tea.

 Chef’s note:

Every day according to our guest’s schedule, will discuss our daily menu so I can accommodate your taste and preferences. Also, we always try to obtain with fresh local fish, meat and vegetables from the islands that we visit, so we can adapt and bring in your table, fresh and tasty local flavors.

Day 1 

Lunch:

• Gazpacho tomato soup with spices
• Red mullet Ceviche, with coriander avocado and lime
• Salmon tartar with sesame and avocado
• Dakos salad, with carob crust and feta mousse  
• Grilled seabass
• Fruit plater

 Dinner:

• Rib eye fillet with asparagus, baby potatoes shimeji mushrooms and teriyaki sauce
• Grilled feta in the oven with fresh tomatoes and pepper
• Mesclun salad with honey mustard sauce, and dry oil bread
• Homemade Pitta Bread and feta cheese Sause
• Cheesecacke

Day 2

Lunch:

• Grilled Fresh fish with lemon oil sauche
• Boiled greens (almira)
• Chickpeas salad, with onion lime vinaigrette
• Talayani Cheese Grilled served with tomato chutney
• Tarama mousse served with bread made onboard

 Dinner:

• Mushroom cappuccino soup
• Octopus Carpaccio
• Fried rice with asparagus and mixed vegetables
• Mesclun salad with soya vinaigrette and tuna tataki
• Grilled Cauliflower with Spices
• Ekmek Kadaifi with Kaimaki ice cream

Day 3

Lunch: 

• Moussaka (Eggplant with Ground Beef Morne Sauce and Potato Chips)
• Greek salad
• Tzatziki
• Cheeseballs
• Bruschetta with olive paste, vegetables and goat cheese
• Fresh fruits
  

Dinner:

• Shrimp Pasta with Shrimp tartar and caviar
• Grilled vegetables with burrata cheese and light goat cheese sauce and balsamic glaze
• Cherry tomato salad with carob rusks, cucumber and kritamo
• Sorbet ice cream

Day 4

Lunch:

• Gilt head brim fille with peas pure and potato salad
• Tubule salad with parsley tomato and lime
• Grilled vegetables
• Fruit plater

Dinner:

• Briam (grilled vegetables in tomato juice) with Feta Cheese and herbs
• Fried Zucchini Balls
• Salad with mushrooms, pear, rocket and mix leaves, sesame and orange vinaigrette
• Kadaifi and Baklava bites

Day 5

Lunch:

• Orzo seafood Pasta cooked like Risotto boiled in Shrimps Bisque with veggies, Shrimps and Calamari.
• Traditional Octopus Boiled in Vinnegar
• Mixed mesclun salad, mint, orange fillets, oregano and nuts from Aegina island
• Brusquest with goat cheese and herbs.
• Fruit Plater

 Dinner:

• Lamp breeze cooked in the oven with wine and vegies for 7 hrs
• Potato pure
• Cherry tomato salad with strawberries, mint and anthotyro cheese
• Pitta Bread with hummus
• Light yogurt cream with fruits and honey

 Day 6

Lunch:

• Mediterranean Tuna served on rice noodle  with pistachio
• Salad Nicoise
• Pitta Bread
• Stuffed Peppers with Feta Cheese
• Fruit Platter

 Dinner:

• Risotto “Gemista” boiled in fresh tomato juice with herbs
• Mix leaves salad with pomegranate vinaigrette, dry figs and parmesan cheese
• Tomato fried balls with feta cheese
• Yogurt with Cherries in syrup