BREAKFAST

• Fruit platter
• Toast, variety of bread rolls, croissants, pain au chocolat, grissini
• Cold cuts & cheese platter
• Honey, homemade jams, marmalades, Nutella, cream cheese, cottage cheese, ricotta
• Eggs prepared in various ways (boiled, fried, scrambled, poached, omelet)
• Yogurts with fruits and nuts
• Cereals
• Crepes & pancakes
• Fresh juices & smoothies

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DAY 1

 

LUNCH

• Quinoa salad with baby rocket, grilled shrimp, and citrus vinaigrette
• Fresh local langoustines with aromatic butter and fish roe
• Stuffed squid with feta cheese and herbs
• Fresh local sea grouper fillet with steamed vegetables and lemon olive oil sauce
• Dessert: Mi cuit chocolate with ice cream

 

DINNER

• Green salad with grilled Manouri cheese, pine nuts, tomato jam, and deep-fried soft-boiled panko eggs
• Kobe beef new-style sashimi
• Picanha Black Angus with fried salsify
• Baby potatoes with thyme and garlic
• Dessert: Pavlova

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DAY 2

 

LUNCH

• Romaine lettuce salad with melon & watermelon parisienne and gazpacho
• Sushi rolls with beef tartare
• Dover sole roll wrapped in kataifi with sauerkraut
• Dessert: American cheesecake

 

DINNER

• Panzanella salad with leeks and marinated chicken fillet
• Ravioli with truffle and king oyster mushroom sauce
• Rack of lamb with shiso panko crust
• Dessert: Banoffee pie

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DAY 3

 

LUNCH

• King crab salad
• Vietnamese rolls
• Beef tataki with onion ponzu and spicy garlic sauce
• Dessert: Millefeuille framboise

 

DINNER

• Ceviche cold seafood soup
• Tilefish sashimi salad with Matsuhisa dressing
• Stuffed red mullet with bisque sauce and baby diced potatoes
• Dessert: Paris-Brest

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DAY 4

 

LUNCH

• Pollo salad
• Taquizza
• Crispy tacos with fried tempeh
• Fajitas chicken
• Mexican rice
• Dessert: Mini churro pastry tarts with praline sauce

 

DINNER

• Florida lobster salad with spicy lemon dressing
• Kushiyaki with shiso chimichurri and anticucho sauce
• Dessert: Lime sorbet
• Rooster sous vide with traditional Greek trahana risotto
• Dessert: Éclair au chocolat

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DAY 5

 

LUNCH

• Artichoke noodle salad
• Creamy spicy Key Largo pink shrimp
• Salmon kelp roll
• Dessert: Sorbet
• Marinated pork short ribs
• Dessert: Mousse au chocolat

 

DINNER

• Flounder sashimi salad with yuzu honey and aji limo chili dressing
• Black cod in butter lettuce wraps
• Wagyu ribeye beef tobanyaki
• Dessert: Chocolate praline tarte

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DAY 6

 

LUNCH

• Scallop & Brussels sprouts salad with jalapeño salsa
• Tuna sashimi tempura roll with yuzu miso sauce
• Ise-ebi spiny lobster with spicy lemon garlic sauce
• Dessert: Chocolate cake with French mousse

 

DINNER

• Green salad with deep-fried tuna tataki garlic sauce
• Grilled salmon with baby spinach chips
• Dessert: Sorbet
• Kobe beef with baked eryngii mushrooms
• Dessert: Orange-scented crème brûlée

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DAY 7

 

LUNCH

• Greek salad
• Sea urchin salad
• Shrimp saganaki with feta cheese
• Steamed mussels in white wine
• Grilled octopus with fava and dill
• Fried red mullet
• French fries
• Dessert: Orange pie with ice cream

 

DINNER

• Burrata salad
• Gnocchi di patate with black truffle sauce
• Black ravioli stuffed with king crab and lemon zest
• Lobster with orzo
• Dessert: Tiramisu

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