Explorion

BREAKFAST

Fresh fruits and local cheese
Eggs in various ways
Bacon
Greek yogurt and traditional pies
Variety of coffees
Croque madame
Avocado toast
Croissants and pancakes
Cereals

SALADS

Greek salad with tomato,cucumber,feta,olives,onion and green pepper
Quinoa salad with fresh mango, raisins,red pepper,lime zest, chili flakes and cucumber
Purple cabbage, fresh pineapple, bell pepper, shrimp, and extra virgin olive oil
Green salad with caramelized manouri,apple,cranberries sesame seeds and carob syrup
Baby spinach,fresh onion,feta,poached egg and leek chips
Lentils salad with avocado, carrots and ginger-lime dressing

APPETIZERS

“Saganaki” fried graviera cheese with walnut crust and thyme honey
Marinated eggplant rolls with feta, sage and grape syrup
Sauteed mushrooms with garlic,cognac and thyme served with roquefort fondue
Tarama mousse on carob bread with baby shrimps
Tuna ceviche with lime avocado and cucumber
Stir-fry chicken with spicy dried apricot sauce
Red mullets with garlic, white balsamic vinegar and rosemary
Fried tomato balls with tzatziki
Salty tart with summer veggies feta,mint and bechamel sauce

MAIN DISH

White grouper slow cooker in salt crust
Osso buco with black garlic sauce and celery root puree
Octopus cooked in red wine with fava beans and caramelized onions
Lamb leg stuffed with haloumi and warped in vine leaves
Fresh ravioli served with lobster tomato confit and basil
Rooster cooked in grape syrup, served with black rice
Tuna steak with roasted baby potatoes and fennel-orange salad
Stuffed squid with carrot ginger puree and lemon sauce

DESSERT

Chocolate souffle stuffed with peanut butter served with ice cream
“Halva” with almonds and raisins
Fig cheesecake
A double chocolate tart on a hazelnut base
Greek Walnut Pie with vanilla ice cream
“Kataifi,” served with custard cream and cinnamon sauce
Baklava
Brownies with white chocolate mousse and caramelized nuts