Lunch
"lunch hour is the best hour of the day"
In the middle of the table
Organic beef meatballs served with yogurt - herb dipping sauce
Grilled Halloumi cheese with citrus & honey marmalade
Eggplant spread salad as holly mountain recipe
Portobello mushroom with cheese homemade sauce
Grilled Halloumi cheese with citrus & honey marmalade
Eggplant spread salad as holly mountain recipe
Portobello mushroom with cheese homemade sauce
Salads
Greek “Horiatiki” salad on a bed of carob rusk crumbs with Organic tomatoes, avocado, buffalo feta cheese, wild purslane and sage-vinaigrette
Main course
Slowly cooked lamb shank in red wine merlot, served with baby potatoes confit with olive oil and local aromatic herbs
Deserts
Fresh fruit display
Local Mykonian yogurt with honey & walnuts
Local Mykonian yogurt with honey & walnuts
In the middle of the table
Fried squid with chili mayo sauce
Fluffy taramosalata spread from white fish roe with crispy pita bread
Zucchini and cheese balls with fresh basil in Yogurt sauce
Fluffy taramosalata spread from white fish roe with crispy pita bread
Zucchini and cheese balls with fresh basil in Yogurt sauce
Salads
Fresh mixed greens with organic baby spinach, Mykonian “Xinotiri” goat cheese, sundried tomatoes and sunflower seeds, in a mavrodafne sweet wine dressing
Main course
Grilled sea bass filet with lemon sauce Roasted potatoes and grilled vegetables with balsamic vinegar
Deserts
“Banoffee” toffee caramel, banana and whipped cream
Traditional orange pie
Traditional orange pie
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