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sample menu summer 2013

DAY 1

LUNCH

 

STUFFED MUSHROOMS WITH CREAMY GORGONZOLA AND OLIVES BAKED IN THE OVEN WITH WHITE WINE AND FRESH THYME

FRUTALIA ALA GREC WITH SPRING ONIONS SUNDRIED CHERRY TOMATOES AND FRESH SHEEP CHEESE

SANTORINIAN TOMATOBALLS WITH  A YOGHURT AND LEMONGRASS DRESSING FLAVOURED WITH FRESH MINT

 ANDIVE GREEN SALAD WITH GRILLED WATERMELLON AND MANOURI CHEESE DRESSED WITH A HONEY VINAIGRETTE SAUCE

AFELIA.PORK WITH FRESH  CORRIANDER GARNISHED WITH RISE

PANACOTTA FLAVOURED WITH A RED WINE AND SUNDRIED FIGUES

 

DINNER

 

FISHREMANS PIE

DEEP FRIED OCTAPUS BALLS OVER A LIGHT SAUCE MADE OF VINEGAR AND FRESH ROSEMARY

BABY SPINACH SALAD WITH FRESHLY MADE COW CHEESE FRESH LEVANDER AND A FLOWER HONEY SAUCE

FRESH COD FILLET BAKED IN OVEN WITH WHTE WINE AND TEA LEAVES

FRESH FRUIT SALAD WITH  LEMON SORBETT

 

 

DAY 2

LUNCH

 

FAVA BEANS PUREE GARNISHED WITH CARAMELISED ONIONS AND OLIVE OIL

GRILLED CHERRY TOMATOES AND HALOUMI CHEESE ON A ROSEMARY STICK FLAVOURED WITH A N OUZO BUTTER

GRILLED OCTAPUS ON A VEGETABLE COUS-COUS AND SMOKED EGGPLANTS PUREE AND A VINSANTO WINE SAUCE

GREEK SALAD WITH A SMOKED PAPRIKA FLAVOURED FETA CHEESE,CRITAMMA AND EXTRA VIRGIN OLIVE OIL

BAKED CHICKEN IN THE OVEN WITH A SAGE AND SESAME SEEDS FLAVOUR

RISE PUDDING FLAVOURED WITH MASTIHA AND FLOWER WATER

 

DINNER

 

STUFFED EGGPLANTS WITH ONIONS WITH A LIGHT TOMATO SAUCE

SHRIMPS COOKED MOLASSES AND BLACK AND WHITE SESAME SEEDS

GREEN BOUQUETS WITH ALLS OUR VEGIES,RAW AND STEAMED WITH A LEMON AND OLIVE SAUCE

 SEAFOOD SPANISH PAELLA WITH CHICKEN,CHORIZO SAUSAGE AND KROKOS SAFFRON

STRAWBERRY CHEESECAKE

 

 

DAY 3

LUNCH

 

TUNA FISH TARTAR WITH STARSHAPED ANISSE,BLACK OLIVES AND CAPER LEAVES

VEGETABLES PIE

GARLIC FLAVOURED MUSHROOMS WITH A BALSAMIC VINEGAR SYRUP

POTATOSALAD WITH DIJON MUSTARD,MYRONS AND KALAMATA OLIVES

DOVER SOLE POPIETTES FILLED WITH VEGETABLE SPAGHETTI WITH A WHTE WINE AND LEMONGRASS SAUCE

FRUIT SALAD

 

DINNER

 

FALAFEL.DEEP FRIED VEGETABLE BALLS ABD CHEAK PEAS ON A TAHINI DRESSING

ANDIVE BARQUETTES WITH A SPICY  CHEESE MOUSSE

SALAD MADE OF VARIOUS TYPES OF TOMATOES, FRESH MINT AND LADOTYRI FROM THE ISLE OF MYTILENE

CHICKEN FILLETS STUFFED WITH PISTACHIO ON A PARMESAN SAUCE

SWEET MILK PIE FLAVOURED WITH FRESH MADAGASCAR VANILLA AND CINAMMON

 

DAY 4

LUNCH

 

 CHERRY TOMATO BRUSCHETTES WITH PEPPERS AND FRESH MADE SOUR CHEESE

BEET ROOT AND FAVA BEANS MILLEFEUILLE

SPAGHETTI RUCOLA

BURLEY RUSK SOAKED IN RED WINE WITH GRATED TOMATO,FRESH OREGANO,FETA CHEESE AND OLIVE OIL

VEAL COOKED IN A TOMATO SAUCE GARNISHED WITH A GRILLED EGGPLANTS PUREE

PEARS POACHED IN SWEET RED WINE FLAVOURED WITH ARBARORIZA

 

DINNER

 

MARINATED MUSSELS IN BLACK BEER AND DEEP FRIED

CHINESE CABBAGE LEAVES STUFFED WITH A SEAFOOD MOUSSE

CABBAGE  RISOTTO WITH FRESH TOMATOES AND DILL

ROCKET SALAD WITH PINE NUTS,SUNDRIED TOMATOES,ORANGE FILLET AND A HONEY VINAIGRETTE SAUCE

POACHED FRESH SALMON FILLET IN WHITE WINE FLAVOURED WITH SAFFRON AND DILL

SEASONAL FRUITS

 

DAY 5

LUNCH

 

WRAPPED TORTILLAS WITH CHICKEN AND LEMON CREAM

SEAFOOD FOCCACIA

GREEN BEAN SALAD WITH BRINOISSE TOMATOES AND A DRESSING OF PARSLEY AND LIME

COD FILLET WITH RAISINS AND TOMATO SAUCE

SEASONAL FRUITS

 

DINNER

 

PENNE RIGATTE A LA PESTO POMODORI

MASTELLO,CHEESE ORIGINATED FROM CHIOS ISLAND,IN RISE PASTRY,FRIED WITH FLOWER HONEY AND PISTACCHIO

GRILLED VEGETABLES ANTIPASTO WITH A FENNEL AND AGED VINEGAR SAUCE

STUFFED WHITE EGGLPANT WITH VEAL COOKED IN TOMATO SAUCE AND AND  NAXOS GRUYERE AU GRATIN

ICE CREAM OF YOUR CHOISE

 

 

DAY 6

LUNCH

 

EGGLPLANT PATTIES WITH SMOKED CHEESE

GIANT BEANS COOKED WITH SPINACH

SLICES OF JUICY TOMATOES AND FRESH GOAT CHEESE OVER A BASIL SAUCE

STUFFED TOMATOES AND PEPPERS WITH RISE,RAISINS ,PINE NUTS AND MYRONS

KAZAN DIPPI

 

DINNER

 

 

ANCHOVIES CAKE

RADICCIO LEAVES FILLED WITH  PICKLED OCTAPUS

NAPOLEON OF GREEK SALAD

GRILLED SQUID STUFFED WITH RISE AND GREEN FLAVOURINGS

MASCARPONE PANCAKES WITH A BLACKBERRIES SAUCE

 

DAY 7

LUNCH

 

MYKONIAN ONION PIE

POMODORI TOMATOES FILLED WITH TUNA FISH AND VEGGIES

SHRIMPS IN KATAIFI PASTRY GARNISHED WITH A SWEET AND SOUR SAUCE,FLAVOURED WITH FRESH GINGER AND AND PEPPERS

CUTTLEFISH COOKED WITH FENNEL

FRUIT SALAD WITH MINT AND BLACK RUM

 

DINNER

 

STEAMED MUSSELS FLAVOURED WITH OUZO

CARPACCIO OF FRESH SALMON WITH CANE SUGAR AND DILLON A SWEET PEPPER DRESSING

CAESAR SALAD A LA GREC,WITH GRILLED SQUID,CRUNCHY BAKON,GARLIC FLAVOURED CROUTONS AND CRETAN GRUYERE FLAKES

SEAFOOD KRITHAROTO

GALAKTOMPOUREKO.CUSTARD FILLED PASTRY

 

 

DAY 8

LUNCH

 

KEBABS STUFFED WITH HONEY,PINE NUTS AND YOGHURT ON A TOMATO MARMELADE

RISOTTO WITH RED WINE,FRESH THYME AND ALMONDS

TABOULE SALAD

LAMB STEW FLAVOURED WITH CUMIN

CHOCOLATE FONDUE WITH GRILLED FRUITS

 

DINNER

 

BRUSCHETTES WITH GOAT CHEESE,CHERRY TOMATOES,CAPERS AND OLIVES

CHEAK PEAS AND VEGGIES BALLS WITH YOGHURT AND FRESH CORRIANDER SAUCE

GREEN VEGETABLES IN THE PAN WITH OLIVE OIL AND SPRING ONIONS

GRILLED CHICKEN MARINATED WITH SMOKED PAPRIKA AND THYME

SEMOLINA  PASTRY WITH SUNDRIED FRUITS AND ALMONDS