VALIUM 67

DAY 1

LUNCH

Salad

Greek salad, pickled shallots, critamon, caper leaves and feta cheese mousse with fresh oregano

Starter

Split peas,sundried tomatoes cream and marinated anchovies

Main

Greek wine braised octopus, smoked eggplant puree with miso and molasses, pesto mint-kale

Dessert

Lemon cream pie with raspberry sauce

DINNER

Salad

Roasted goat cheese, poached pears and caramelized hazelnuts

Starter

Beef tartare ''giaourtlou'', sheep yogurt and spicy tomato sauce 

Main

Roasted lamp, lemon potatoes mash, tzatziki cream and rosemary-wine sauce

Dessert

Traditional orange pie from ''Mykonos'', vanilla ice-cream

DAY 2

LUNCH

Salad

Garlicky sauteed greens, soft cheese and fresh tomato

Starter

Steamed Mussels with ouzo and Greek herbs

Main

Red mullet with savoro sauce from ''Corfu'' and Jerusalem artichokes puree 

Desserts
''Ekmek kantaifi'', cremeux mastic from ''Chios'', whipped cream and pistachios of Aegina

DINNER

Salad

Beetroot carpaccio, pickled red radish, oatm crackers, custard aged graviera of Syros

orange dressing

Starter

Wild greens pie from ''Macedonia''

Main

Beef fillet with grilled baby gem and chimichurri

Dessert

Namelaka chocolate tart, caramelized hazelnuts  and bitter chocolate sorbet

DAY 3

LUNCH

Salad

''Athenian'' salad, smoked mackerel,caviar, cuttlefish ink mayo

Starter

Taramas mousse with sweet potatoes, grilled greens and crispy''soutzouki''

Main

Shrimp orzo with chorizo powder, fennel and Aegean herbs

Dessert

Greek custard cream,''Galaktoboureko'' millefeuille

DINNER

Salad

Steak watermelon marinated, arugula and feta cheese

Starter

Amberjack ceviche in the style of Greek salad

Main

Steamed crab savoy cabbage ''Dolmades'' with saffron bechamel

Dessert

Poached pears, white chocolate-parsnip cream and red wine-cinnamon sauce

DAY 4

LUNCH

Salad 

Textures of tomatoes,caper and soft cheese from ''Crete''

Starter

Zucchini balls with mint yogurt sauce

Main

''Traditional  Greek moussaka'' ,eggplant lasagna with veal tail

Dessert

Rice pudding with mastic, rosewater and pistachios of Aegena

DINNER

Salad

Red cabbage pickled salad, carrot, raisins, roasted butter squash and

prosciutto of Evritania

Starter

Cheesecake with carob crumble, soft cheese of Mykonos ''kopanisti'',

 marinated cherry tomatoes and chives oil

Main

Chicken Fricassee, Madeira wine,wild mushrooms and trahanas

Dessert

Chilli cardamom dark chocolate mousse

DAY 5

LUNCH

Salad

Tabbouleh with yogurt-ginger sauce and lemon vinaigrette

Starter

Salmon tartare,avocado, mango and brick caviar

Main

Risotto ''spanakorizo'' with sea bass fillet

Desserts

Flan Parisien Vanille and roasted peaches

DINNER

Salad

''Salmorejo'' cold soup, crispy jamon and creme fraise

Starter

Scallops sauteed with lemon beurre blanc, caviar and morels

Main 

Pork tenderloin, sweet potatoes puree with fresh plum sauce

Dessert

Chocolate tart with salted caramel buttercream

DAY 6

LUNCH

Salad

Sea Urchin salad with fresh lemon and olive oil

Starter

Greek shrimp saganaki with feta cheese

Main

Lobster linguine, bisque and grated roe

Dessert

Strawberry mousse and almond crust

DINNER

Salad

Tuna tartare with critamon, spring onion,chilli pepper and avocado mousse

Starter

Wild mushrooms sauteed with blueberries fermentation and thyme

Main

Pistachio crusted lamb chops with grilled vegetables

Dessert

''Saragli'' from Thessaloniki and walnut pastry cream

DAY 7

LUNCH

Salad

Sifnos caper salad with smoked eel

Starter

Salty feta puffs ''Loukoumades'' with tomato jam

Main

Squid stuffed with rice,pine nuts and raisins

Dessert

Crema Catalana

DINNER

Salad

Deconstructed ''gemista' and foam of stuffed vegetables

 with sheep's milk yogurt

Starter

Smoked eggplant, with wine cheese and tomato confit

Main

Cod ''Agioritikos'' , onions cream, dried plums gel and mashed potatoes

Dessert

Greek yogurt panna cotta  with a sour cherry sauce