S/Y AMADEUS               

BREAKFAST SELECTIONS 

BREAKFAST
o Continental breakfast
o Ale carte : choice of preferred eggs, omelets, pancakes, etc
o Each morning freshly baked croissants and pastries
o Fresh cut fruits
o Cheese Platter
o Cold cuts Platter
o Chef’s specialty surprise each morning

LUNCH BUFFET

day one
o Steamed mussels with garlic-lemon-whine sauce
o mixed greens with baby rocket & sweet balsamic vinaigrette
o aromatic basmati rice herbed with vegetable jus, raisins & caramelized onions
o dentex fish filleted in front of guests with olive oil and lemon dressing
o tender chateau brion with a greek yogurt, four spice pepper sauce
o flaky spanakopitakia, crusty fillo filled with spinach, fresh herbs & feta cheese
o Chef’s dessert

DINNER

day one
o grilled seared scallops with prosciutto glazed with brandy on a bed of fava
o poached salmon, avocado salad with a creamy dill and chive dressing
o fresh mediterranean lobster marinara in seafood bisk with linguini and basil
o Chef’s dessert

LUNCH BUFFET day two
o traditional greek village salad with creamy feta cheese, capers olive oil and fresh oregano
o lentil salad with a sweet pomegranate and olive oil vinaigrette
o golden fried cheese crockets accompanied by a cool yogurt lemon dip
o grilled skewered vegetables glazed with a creamy balsamic and roasted sesame seed dressing
o keftedakia fried veal and lamb meatballs with a fresh spearmint dip
o braised chicken fillet with crusty spiced skin & fresh tarragon sauce
o butter & chicken jus saffron rice
o Chef’s dessert
***

DINNER

day two
o creamy seafood chowder soup with crusty bread sticks
o rocket & parmiggiana salad with roasted pine nuts and foie gras pasted croutons
o braised marinated lamb loin with lemon & thyme baby potatoes
o Chef’s dessert

LUNCH BUFFET

day three
o catalane salad , wedged cherry tomatoes, cray fish, crab meat with a shrimp jus & spring
onion basil dressing
o grilled octopus & potato salad with olive oil, chive and white wine vinaigrette
o fresh herbed breaded butterfly shrimp with a horseradish cocktail dip
o steamed mussels in Santorini sweet wine
o golden brown crab cakes with a creamy tartar sauce dip
o fillet of sea bass with celery root & butter puree and seasoned sautéed vegetables
o Chef’s dessert
***
DINNER day three
o creamy mushroom risotto sprinkled with shaved truffles, parmiggiana cheese and truffle oil
o mixed green salad with quail egg, smoked turkey and mastixa mayonnaise
o crusty honey skinned duck breast with rosemary, orange and duck jus
o Chef’s dessert

LUNCH BUFFET

day four
o deviled egg, tuna mousse salad with a creamy caper and pickle dressing
o black eyed pea salad with onions, parsley and olive oil vinaigrette
o fried tomato crockets with a spicy cream cheese dip
o stuffed bell peppers with feta cheese and a crusty cream topping
o greek moussaka, layers of eggplant, zucchini, potatoes, hand diced veal sauce & creamy
béchamel
o Chef’s dessert
***
DINNER day four
o seasoned grilled chicken ceasar salad with a creamy anchovy dressing & lightly toasted
croutons
o veal carpaccio topped with kalamata olives, capers and ricotta cheese
o spaghetti al pesto, fresh basil, pine nuts & parmiggiana reggiano blended with extra virgin
olive oil
o Chef’s dessert

LUNCH BUFFET

day five
o greek salad, a combination of baby romaine & rocket leaves and the traditional village
salad, vinaigrette dressing
o smoked salmon avocado salad with a poached egg and creamy sour cream dressing
o tiropitakia (mixed greek cheeses wrapped in flaky fillo pastry)
o zucchini crockets with a cucumber & dill yogurt dip
o lemon veal with aromatic steamed rice and caramelized vegetables
o Chef’s dessert
***
DINNER day five
o fish soup, a pandasia of fresh fish & vegetables, in a hearty broth
o prawn saganaki, jumbo shrimps in a greek style cherry tomato and fresh basil sauce
o oven baked fresh grouper with caper-parsley sauce
o Chef’s dessert

LUNCH BUFFET

day six
o prosciutto, buffalo mozzarella & grape salad with a sweet wine vinaigrette
o fusilli salad, al dente pasta with fresh mediterranean herbs and vegetables
o dolmadakia, stuffed wine leaves with a creamy lemon, egg dressing
o fried calamari with a ouzo yogurt dip
o grilled haloumi cheese topped with grilled tomato, fresh spearmint and extra virgin olive oil
o baby lamb cutlets with beef jus, herbed cous cous & grilled vegetables
o Chef’s dessert
DINNER day six
(Hephaestus: god of metallurgy and the smith of the Olympian gods)
o french onion soup with aromatic croutons and crusty cheese topping
o tabouleh salad, refreshing parsley, bulgur wheat, tomatoes, cucumber, dressed with a lemon
vinaigrette
o stuffed breaded chicken schnitzel with fried rice and sautéed spinach
o Chef’s dessert
***

LUNCH BUFFET

day seven
o mixed lettuce salad with spring, onion and dill vinaigrette
o eggplant salad, oven baked eggplant made into an olive oil & wine vinegar puree
o taramosalata, fish roe salad, blended with an onion, olive oil & lemon dressing
o spring rolls served with a sweet & sour dip
o creatian dakos, tomato jus marinated rusks topped with grated tomatoes, crumbled feta
cheese, olive oil & oregano
o grilled lobster tails with butter lemon and paprika
o smoked tuna with penne in a rich creamy dill sauce
o Chef’s dessert
***
DINNER day seven
o seafood paella, a fruit of seafood blended together with saffron rice
o fruits & nuts salad, lettuce leaves romaine, arugula, walnuts, dried apricots, figs, cranberries
& red cabbage. Reinforced with homemade pomegranate dressing and garnished with
diced fresh green apple
o beef wellington with carrot & potato puree and beef jus gravy
o Chef’s dessert

NOTES
• Please inform the Chef of any allergies of the guests.
• According to guests demands, menu can change in purpose of Vegan/Vegetarian or
children options.
• By consulting with the Chef, menu can change in variation of other international
cuisines
• Menu can change by the chef due to availability of provisions on the islands
• Please advise the Chef through the preference sheet for any birthdays or for any special
occasions
• Chef will happily discuss more Menu options with the guests upon arrival with the
preference sheet he has been sent to make sure all the clients are satisfied