Crew TBA

Crew Profiles: 

TBA

ALYSSA SAMPLE MENU

BREAKFAST- (ALL DAYS THE SAME)

Yoghurt marmalade, Philadelphia cheese, honey

Ham, cheese, croissant warm (fresh baked)

Whole grain bread, white bread, stick bread

Fresh pressed orange juice

Plate with seasonal fruits, eggs omelet (on demand) pancakes

Cereals

Coffee, tee 

First day:

SNACK:

Variety of cheeses (smoked metsovone cheese, goat cheese with honey, yellow graviera cheese with chilli

Cooling cocktail

(Watermelon, vodka, honey) 

LUNCH:

Stuffed chicken rollo (Philadelphia cheese, plum, bacon)

Roasted marinated vegetables (carrots, zucchini, aubergine, green pepper, mushrooms, mini pomodori) 

DINNER:

Stuffed baked red pepperoni (ham, mushrooms, yellow cheeses)

Cannelloni with spinach (mascarpone cheese, parmesan, bacon, béchamel)

Green salad with various fresh tomato, nuts, fig + dressing (mustard, honey, lemon juice, extra pure native olive oil)  

Second Day:

SNACK:

Prosciutto with sugar melon- cocktail! 

LUNCH:

Stuffed calamari baked in the oven (peperoni, pomodori, feta cheese)

Green salad (varius fresh baby pomodori, pine fruit, sun dried tomato, smoked metsovone cheese in mini cubes + dressing) 

DINNER:

Mini pastourma rollos (ham with fenugreek, yellow cheese, tomato, and florina pepperoni)

Skiufichto (handmade pasta, with mushroom variety from the wood, milk cream, cheese)

Green salad (halloumi Cyprian white cheese roasted, mini pomodori with dressing balsamic cream) 

Third Day:

SNACK:

Vol-au-vent with Roquefort, ham salami- cocktail! 

LUNCH:

Roasted salmon fillet and rosemary

Potato salad (pickle capers) 

DINNER:

Stuffed artichokes with bacon and Roquefort

Baked goat in the oven with lemon sauce

Red beetroot salad (mushrooms, garlic, nuts, balsamic, olive oil)

Tomato (capers, crithmum maritimum) 

Fourth day:

SNACK:

Smoked salmon (mouthful rose)

Yoghurt dressing with dill and croutons-cocktail 

LUNCH:

Mussel with rice and saffron

Green salad with shrimp cocktail sauce 

DINNER:

Vol-au-vent (bacon, mushroom, smoked cheese)

Schnitzel pork or calf (in small pieces with Chinese marinade)

With potato puree

Green salad (nuts, sun dried tomato, fresh onions, and fresh mozzarella) 

Fifth day:

SNACK:

Smoked trout (mayonnaise, onion, dill) on toast-cocktail 

LUNCH:

Baked chicken legs marinated with saffron rice

Green salad (crouton, roasted bacon, Parmesan grated + Caesar sauce dressing) 

DINNER:

Aubergine roasted (feta cheese garlic, parsley, balsamic dressing)

Pasta (lobster or shrimps)

Razzo salad with baby pomodori, sesame-dressing (honey, balsamic cream, olive oil)  

Sixth day:

SNACK:

Puff pastry roll with spinach, cheese and nuts-cocktail! 

LUNCH:

Smoked salmon tart soufflé!

Tomato-mozzarella-fresh basilikum (olive oil, balsamic cream) 

DINNER:

Mushroom soup

Calf with sofrito sauce (garlic, parsley) and rice

Green salad (razzo, prosciutto, baby pomodoro-dressing-lemon, honey, Dijon mustard, olive oil)  

Seventh day:

SNACK:

Prosciutto bread with sticks, spicy chilli cheese- cocktail! 

LUNCH:

Stuffed wine leaves with rice and meat with egg, lemon sauce

Ham and cheese pie 

DINNER:

Spring rolls with Chinese sweet sour pineapple sauce

Baked fish in the oven

Potato salad (potato, tomato, carrots, zucchini, pickle, capers, onion, parsley) 

DESSERTS:

Fresh Cakes

Soufflé Chocolate

Cookies

Sou with lemon cream and chocolate dressing 

COCKTAILS:

Watermelon honey, vodka

Perro Salado (White tequila, fresh grape fruit juice)

Zigolo (Campari, Aperol, Limoncello, fresh lemon juice, orange juice, soda water