Sample menu Oneida 

by chef Elena Mpizani Tsiliggiri

Day 1^st;
Lunch:

“Greek salad.
“Pastitsio” (baked pasta with ground meat and béchamel sauce).

Dinner:
Seasonal greens sauté with citrus sauce, tomatoes and fresh onion.
Roasted octopus with “fava” beans puree from Santorini Island and caramelized onions.

Day 2^nd;
Lunch:
Smoked salmon carpaccio.
“Gemista” (seasonal vegetables stuffed with rise and herbs).

Dinner:
Valerian salad with zucchini, goat cheese and honey hazel vinaigrette.
Lamp, “Graviera” cheese from Crete Island and potatoes papillote.

Day 3^rd;
Lunch:
Grilled seasonal veggies and mushrooms with “haloumi” cheese and honey sesame vinaigrette.
“Souvlaki” (chicken and pork on a stick with pita bread, fried potatoes, tzatziki sauce)

Dinner:
Potato salad with olives from Kalamata, sun-dried tomatoes and capers.
Cuttlefish fricassee with fennel.

Day 4^th;
Lunch:
“Ntako” salad.
“Mousaka” (baked potatoes and eggplants with ground meat and béchamel sauce).

Dinner:
Seasonal fish tartar.
Crayfish risotto with basil and ouzo (ouzo is a kind of grapa).

Day 5^th;
Lunch:
Lamp carpaccio.
Cherry tomatoes salad with “katiki Domokou” cheese.
Wild mushrooms orzo.

Dinner:
Salad with rocket, cherry tomatoes, beetroot, green beans, red pepper and avocado in a rustic vinaigrette
Fish cooked in salt.

Day 6^th;
Lunch:
Steamed mussels
Vine beans salad
Fried squid
“Tarama” (preserved fish roe sauce)

Dinner:
Seasonal fish ceviche
Lobster spaghetti

Day 7^th:
Lunch:
“Ntolmadakia” (vine leaves stuffed with herbs and rice).
Beef tagliata with rocket, cherry tomatoes, truffle oil and “Graviera” cheese from Naxos Island.

Dinner:
Bruschetta with smoked eel
“Bianco” (a traditional recipe from Corfu island, a ragu with fish and potatoes)

Desserts
Traditional milk pie with caramelized nuts local honey and yoghurt ice-cream
“Ravani” pie with mastixa ice-cream and caramelized rose petals
Orange pudding pie with vanilla ice-cream and pistachios
Chocolate moelleux with matcha ice-cream
“Risogalo” with cinnamon (a milk and rise cream)
“Kantaifi” phillo with salep cream and toasted pine nuts
Cheesecake with sheep yoghurt, pistachios, and tomato jam
Chocolate mousse

Breakfast
Eggs: boiled , scrambled ,omelet ,poached and traditional “strapatsada” and “kagiana”
Homemade cakes and pancakes
Crepes and French toast
Cookies
Traditional Greek pies
Cold cuts variety from local Deli
Seasonal fruits and smoothies
Milk and cereals
Greek yoghurt
Honey and homemade marmalades