Sample Menu Athena Blu

Daybreak
EGGS BENEDICT
With smoked salmon and hollandaise sauce

THICK CUT GRILLED SOUR DOUGH AVOCADO TOAST
Topped with bacon, poached egg and sprinkled with feta

FLUFFY OMELETTE
With your choice of filling, with a side of grilled seasoned vine ripened tomatoes served alongside a golden potato rösti

BRIOCHE FRENCH TOAST
Drizzled with fresh berries, toasted pecans and organic maple syrup served with breakfast sausage

GOURMET FLUFFY PANCAKES
Topped with seasonal fruits and organic maple syrup served with maple bacon

CLASSIC FRENCH QUICHE LORRAINE
Featuring a buttery, flaky crust with creamy filling, smoky bacon, and melted Gruyère cheese

STRAPATSADA
A savory egg and tomato scramble, served alongside flaky spanakopita filledwith spinach and feta

Midday

GRILLED MAHI MAHI
With mango salsa served with roasted pear salad and lemon basmati rice

FRESH HANDMADE WAGYU BEEF BURGER

GOURMET SHRIMP TACOS
Served with artisanal corn tortillas, zesty mango salsa, creamy chipotle aioli, and crisp cabbage slaw

GRILLED CHICKEN SOUVLAKI
With Greek salad heirloom tomatoes, cucumbers, and tangy Kalamata olives with creamy feta cheese and drizzled with extra virgin olive oil

LEMON GARLIC SHRIMP LINGUINI
Buttery lemon garlic sauce and then tossed in fresh parmesan cheese, serviced with crisp arugula salad and fresh focaccia

PIZZA ON DECK
Homemade sourdough crust with an array of artisanal toppings: ripe heirloom tomatoes, fresh basil, creamy burrata, and savory prosciutto.

CHICKEN OR PORK GYRO
Wrapped in warm pita bread and complemented by fresh tomatoes, crisp
lettuce, and a creamy tzatziki sauce

Main

HERB-CRUSTED RACK OF LAMB

Encrusted with fresh herbs and garlic, roasted to perfection and served with rosemary-infused jus and sautéed asparagus

FILET MIGNON

Grilled to perfection, served with true mashed potatoes and drizzled with a rich red wine reduction

PAN-SEARED SCALLOPS
Seared to golden perfection, accompanied by a cauliflower puree, sautéed asparagus, and drizzled with a citrus beurre blanc

WILD MUSHROOM RISOTTO
Creamy arborio rice slow-cooked with a medley of wild mushrooms and finished with Parmesan cheese and a touch of truffle oil

CARIBBEAN JERK CHICKEN
Marinated and grilled to perfection, served alongside coconut rice and peas and a vibrant mango salsa

LOBSTER LINGUINE
In a rich white wine and garlic sauce, finished with cherry tomatoes and fresh herbs

CRISPY SKIN SEA BASS
Served with a velvety cauliflower velouté, drizzled with fragrant basil oil

Hors D'oeurves

CHARCUTERIE BOARD

With assorted cheeses, cured meats, nuts, dried fruits, and artisan crackers

BRUSCHETTA

Toasted artisan bread topped with a vibrant mix of tomatoes, fresh basil, garlic, and a drizzle of aged balsamic vinegar

COCONUT SHRIMP
Served with tangy sweet chili dipping sauce

PHYLLO FRIED FETA
Fried feta wrapped in crispy phyllo pastry, golden-fried to perfection and drizzled with a touch of hot honey

CEVICHE
Marinated in zesty lime juice, infused with fresh cilantro, crisp red onions, and a hint of chili, served with a side of tortilla chips

SEARED TUNA TARTARE

Fresh, sushi-grade tuna diced and seasoned with sesame oil, served with avocado and crispy wonton chips

CRISPY FRIED CALAMARI AND SHRIMP
Served with a garlic aioli and lemon

Desserts

CLASSIC TIRAMISU
Layers of luscious marscapone cream and espresso soaked ladyfingers, dusted with rich cocoa powder

CREME BRULEE
Silky vanilla custard topped with a perfectly caramelized sugar crust and garnished with fresh berries

KATAIFI
Shredded phyllo pastry filled with a nut mixture, baked until golden, and drenched in syrup

CLASSIC AFFOGATO
A generous scoop of creamy vanilla gelato, in a shot of rich or freshly brewed espresso

FRUIT TART
Buttery tart filled with pastry cream topped with seasonal fresh fruit

PANNA COTTA
Creamy custard dessert flavored with vanilla and served with a berry compote

CHOCOLATE LAVA CAKE
Decadent and warm with a molten gooey center, served with vanilla ice cream

Smoothies and cocktails also available!