Basic- 4 Course Meal

Appetizer

Grilled Octopus with Preserved Lemon Vinaigrette

Stuffed Calamari with Spicy Harissa

Whipped Feta Dip and Artisan Bread

Crispy Zucchini Fritters (Kolokithokeftedes)

Spanakopita Spring Rolls (Spinach and Feta)

Grilled Halloumi with Watermelon

Shrimp Saganaki (Baked in Tomato and Feta)

Tzatziki (Cucumber Yogurt Dip) with Pita Bread

Salad

Heirloom Tomato and Burrata Salad

Classic Greek Salad (Horiatiki)

Quinoa Tabbouleh Salad

Roasted Carrot Salad with Harissa

Cucumber and Dill Salad

Romaine Hearts with Caesar Dressing topped with Sourdough Croutons

Arugula Salad with Shaved Parmesan and Shaved Apples

Marinated Olives and Feta Cubes with Herbs

Entree

Pan Seared Branzino with Lemon Butter Served with Roasted Lemon Potatoes with Oregano and Grilled Asparagus

Grilled Chicken Souvlaki Skewers Served with Saffron Rice Pilaf and Zesty Cucumber and Dill Tzatziki

Lamb Kofta Meatballs Served with Couscous with Toasted Almonds and Parsley and Whipped Feta Dip

Vegetarian Moussaka Served with Crusty Bread Basket and Marinated Olives and Feta Cubes

Pan Seared Halibut with Olive Relish Served with Lemon-Garlic Skordalia and Braised Green Beans

Beef Tagine with Apricots Served with Saffron Rice Pilaf and Crusty Bread Basket

Grilled Swordfish Steaks Served with Roasted Lemon Potatoes with Oregano and Grilled Asparagus Spears

Pork Gyros Plate with Pita, Tomatoes, and Onions

Dessert

Rosewater Panna Cotta

Semolina Custard Pie (Galaktoboureko)

Honey and Nut Baklava Rolls

Greek Yogurt Mousse with Honey

Orange and Almond Cake

Turkish Delight (Lokum)

Fresh Berries with Mascarpone

Kourabiedes (Greek Butter Cookies with Powdered Sugar)

Indulge- 5 course meal

Appetizer

Seared Scallops with Saffron Risotto

Beef Carpaccio with Capers and Pecorino

Fresh Fava Bean Purée (Foul) with Toasted Pita

Prawns with Paprika Aioli

Manti (Turkish Dumplings) with Yogurt Sauce

Burrata and Prosciutto

Eggplant Fritters with Tahini

Smashed Potatoes with Smoked Salt and Lemon Aioli

Salads / Cold Plates

Beetroot Carpaccio with Whipped Goat Cheese

Kale Salad with Pomegranate Vinaigrette

Artichoke Heart Salad with Celery and Parsley

Baby Spinach Salad with Crispy Prosciutto

Frisée Salad with Poached Egg and Lardons

Lentil Salad with Aromatic Herbs and Lemon

Roasted Cauliflower Salad with Currants and Pine Nuts

Fattoush Salad with Toasted Pita and Sumac Dressing

Entree

Lamb Chops with Sumac Reduction Served with White Bean Purée and Grilled Zucchini with Mint

Veal Moussaka Served with Creamy Lemon Potatoes and Tzatziki Cucumber Yogurt

Stuffed Bell Peppers with Lamb Served with Spiced Chickpea Salad and Yogurt Dill Dip

Pan Seared Duck Breast with Cherry Glaze Served with Sweet Potato Purée and Sautéed Spinach

Pan Roasted Chicken Breast with Polenta Served with Beetroot Salad and Walnuts

Baked Whole Fish Lavraki (Sea Bass) Served with Fennel and Orange Salad and Garlic Herb Pita Chips

Grilled Octopus Skewers with Fava and Black Olive Oil

Pastitsio (Baked Greek Pasta Dish) Served with Tomato Ragu

Dessert

Pistachio Kunafeh Nest (Shredded Pastry Dessert)

Date and Walnut Ma'amoul (Middle Eastern Cookie)

Loukoumades with Spiced Honey (Greek Doughnuts)

Saffron Cardamom Rice Pudding (Sutlaç)

Chocolate Baklava

Coconut and Semolina Cake

Fresh Fruit Tart with Pastry Cream

Chocolate Lava Cake with Salted Caramel Gelato

Luxury- 7 course meal

Appetizer

Lobster Roll with Garlic Lemon Butter (Served as a luxury appetizer portion)

Tuna Tartare with Avocado and Citrus

Foie Gras Terrine with Fig Jam

Zucchini Blossoms Stuffed with Ricotta and Herbs

Lamb Tarts with Smoked Paprika Yogurt

Oysters with Mediterranean Mignonette

Spiced Lamb Meatballs with Labneh

Seared Scallops with Tomato-Caper Vinaigrette

Salad/ Cold Plate

Endive Salad with Blue Cheese and Pear

Greens with Champagne Vinaigrette, Mint, Charred Grapes and Feta Cheese

Baby Kale Salad with Orange Blossom Vinaigrette and Pistachios

Artichoke and Asparagus Salad with Lemon and Dill

White Bean Salad with Tuna and Red Onion

Shaved Brussels Sprouts Salad with Dried Cranberries

Seared Calamari Salad with Capers and Lemon Oil

Avocado and King Prawn Salad with Spicy Paprika Dressing

Entree

Whole Roasted Turbot with Fennel Served with Roasted Cherry Tomatoes with Basil and Potato and Leek Gratin

Pistachio Crusted Mediterranean Sea Bass Served with Celeriac Purée and Arugula Salad with Lemon Vinaigrette

Grilled Ahi Tuna with Black Olive Tapenade Served with Harissa Spiced Carrots and Grilled Halloumi Cheese Slices

Mediterranean Seafood Paella Served with Crispy Shallots and Parsley

Herb Crusted Filet Mignon Served with Garlic Parmesan Polenta and Creamed Spinach

Osso Buco Veal Shank with Gremolata Served with Mushroom Risotto

Slow Cooked Lamb Shoulder Served with Smoked Eggplant Purée and Shredded Cabbage Slaw

Seafood Orzotto (Orzo Pasta cooked like Risotto) with Lobster and Saffron

Dessert

Deconstructed Baklava with Homemade Gelato of the Day

Turkish Apricots Stuffed with Kaymak (Clotted Cream)

Semifreddo with Candied Citrus and Almonds

Fig and Goat Cheese Strudel

Chocolate Lava Cake with Pistachio Whipped Cream

Lemon Sorbet Sgroppino (with Prosecco and Vodka)

Pistachio Ice Cream Sandwich with Greek Cookies

Honey Cake (Melomakarona) Cheesecake (Fusion Dessert)

Mediterranean