Chef Maria Ananiadou

Creamy guacamole served with an assortment of colorful vegetable sticks for dipping

Greens, nectarine, roasted pine nuts, Kefalonian gruyere flakes, honey vinaigrette

Beetroot tartare, radish, citrus juices, feta cheese mousse

Seared salmon fillet served over a bed of sautéed spinach and garlic, accompanied by a lemon-dill sauce

Sea bream fillet with baked seasonal vegetables and lemon sauce with fresh herbs

Poached pears flavored with citrus, coconut biscuit, yogurt cremeux

Mini canapes with homemade sweet pepper dip and crispy onions

Salmon tartare with avocado, citrus, and fresh herbs

Beetroot tartare, peach, lemon zest, yogurt based sauce, dill oil

Salmon, sauteed spinach, local herbs

Mini tart, bavaroise cream, fresh seasonal fruits, trimmed nuts

Crispy fritters made with zucchini, carrot, and feta cheese, seasoned with dill and a hint of lemon zest

Greek salad (horiatiki) with Kefalonian feta cheese and extra virgin olive oil

Greek moussaka with fresh vegetables and mornay sauce

Gemista. Peppers and tomatoes filled with rice, pork and fresh local herbs

Semolina halva flavored with citrus fruits

Loukoumades with Kefalonian thyme honey and cinnamon

Puff pastry canapes with homemade sweet pepper pate

Mini riganada canapes with fresh trimmed tomatoes and homemade spicy feta cheese dip

Greens, pears, corn, Kefalonian gruyere flakes, citrus and thyme honey vinaigrette

Pork fillet (sous vide), celery root puree, baby carrots

Mini tart, lemon bavaroise, 70% chocolate namelaka, mandola soil

Kagianas with smoked cheese, farmer's sausage and fresh herbs

Frittata with zucchini, Kefalonian feta cheese, cherry tomatoes and fouantre smoked turkey

Scrambled eggs on homemade bread with smoked salmon and Kefalonian gruyère

Fresh pineapple muffins with vanilla, cardamom and almond flakes

Sweet crêpes with fresh seasonal fruits, bitter chocolate ganache and hazelnuts

Mastic flavored rice pudding with roasted almonds

Chia pudding in almond milk with granola cereal, almond flakes and fresh seasonal fruit

Fresh seasonal fruit salad, with Greek yogurt and Kefalonian thyme honey

Fresh, seasonal fruit smoothie with almond milk and Kefalonian thyme honey

Freshly roasted aromatic Greek coffee

Espresso coffee

Fresh orange juice

Veggie fritters. Crispy fritters made with zucchini, carrot, and feta cheese, seasoned with dill and a hint of lemon zest

Riganada on rusks with tomatoes and Kefalonian feta cheese

Sea bream ceviche with avocado, lemon zest and local herbs

Fresh green salad with roasted pine nuts, honey vinegraitte and gruyere flakes

Greek salad (horiatiki) with Kefalonian feta cheese and extra virgin olive oil

Rocket leaves with Kefalonian feta cheese, crisp cucumber slices, and dressed with a zesty citrus vinaigrette

Greek moussaka with fresh vegetables and mornay sauce with Kefalonian gruyere

Sea bream in parchment seasonal vegetables and lemon sauce with mustard

Greek meat balls with fresh dill and parsley

Kleftiko lamb slowly baked in parchment paper with garlic baby potatoes

Gemista. Peppers and tomatoes filled with rice and beef minced meat, flavored with fresh herbs

Semolina halva flavored with citrus fruits and roasted almond flakes

Decadent almond cake with tangy lemon curd and elegantly garnished with delicate sprinkles of grated mandola

Loukoumades with Kefalonian thyme honey and cinnamon

Organic crisp cucumber on shortcrust pastry canapes with guacamole

Fresh green salad with roasted pine nuts, honey vinegraitte and Kefalonian gruyere flakes

Greek vegetarian moussaka with fresh vegetables, mushrooms and mornay sauce

Gemista. Peppers and tomatoes filled with rice, mushrooms and fresh local herbs

Loukoumades with Kefalonian thyme honey and cinnamon

Creamy almond milk rice pudding with roasted almond flakes and cinnamon

Kataifi canapes, basil scented mayonnaise and sauteed shrimp in Robola wine

Salmon tartare with avocado, lemon scented mayonnaise, tarragon and ginger

Green salad with pear, roasted pine nuts, Kefalonian gruyere and aged balsamic vinegar vinaigrette

Sea bream fillet with baked seasonal vegetables and lemon sauce with mustard and dill

Greek cheesecake with butterscotch biscuit base, cream cheese with lemon and tomato jam