Mykonos Grand Villas

Menu #1 Mediterranean

DINNER

• Tomato soup with karpatsio of green tomato served on bread with feta (goat cheese) olives and tomato sorbet.
• Silver Snapper fillet roll with ouzo, a whipped lemon and egg dressing with sprigs of fennel
• Lemon sorbet with mint.
• Veal fillet, poached in Agioritiko wine, served with aubergine(eggplant).
• Mixed salad with Haloumi cheese from Cyprus, extra virgin olive oil and balsamic vinaigrette sauce.
• Champagne moose with coulis of summer fruits.

Wines: Mandinia Tselepou - Agioritiko

Menu # 2 Seafood

• Seafood rolled in grape vine leaves, served with cold whipped sour glaze made of olive oil, lime and Safran
• Green risotto with morilles mushrooms and chtena comb St Jacques in soya.
• A tourban with shrimp and vegetables in a sauce of fresh tomato, basil au gratin and mild mornai eqe
• Rocca and sweet pepper salad with cucumber carpatsio and finochio
• Double flavored yogurt parfait with sweet watermelon.

Wines:
Ktima Katsaros Chardonay
Mandinia Antonopoulos

Menu # 3

• (Amuse Buse) Dueto fresh figs and salmon roe
• Cream of asparagus with Veal Carpatsio and summer truffle
• Red Mullet Fillet served with Mediterranean vegetables, cappers and olive oil.
• New York Steak, semi sun-dried tomatoes and potatoes sotted with fresh onion and coriander
• Rocca and escarole salad served with dried pineapple and vinaigrette dressing
• Crème Brule

Wine

Menu # 4 (breakfast)

• Filter coffee in a variety of flavors
• Basket with a variety of bread
• Variety of fresh juice
• Fruit platter
• Muesli
• Yogurt
• Eggs a la minute (scrambled, benedict, etc.)
• Smorgasboard (hors d'oeuvres of Cheeses and delicatessen appetizers on a platter)
• Croissant
• Assortment of marmalades and honey
• Danish rolls

Dinner 1

• Pasta rigatoni served with an aromatic cream and freshly grated parmigiana cheese (Grana)
• Mixed salad and St. Antele prosciutto served with lemon and basil pesto dressing.
• Chicken fillet cooked on a crust of aromatic herbs, served with sun dried tomato and olive gravy and pure of potatoes and spec.

Wild cherry cheese cake

Dinner 2

• Risotto variety of mushrooms flavored with sweet wine
• Rocca salad with white onions and olives served with a citrus fruit dressing
• Pork scallions marinated in five spices, mustard potatoes, root of celery besee served with an aromatic rosemary sauce
• Pannacotta with orange/coffee sauce.

Dinner III

• Ravioli stuffed with goat cheese and red pepper paste(cream)
• Spinach leave salad, anthotiro (low-fat mild, goat cheese), fresh tomato pate' (comfits) and fennel vinaigrette
• Salmon steak poached in a white wine and white crab butter sauce and steamed broccoli.
• Tiramisu

Dinner IV

• Lazaneti(noodles) with vegetables and a cream sauce of feta cheese "Gratin"
• Spinach and Rocca tiny tomatoes "seriz" croutons with garlic aroma and a sweet pepper vinaigrette
• Medallion of pork fillet with mushroom sauce, potatoes dauphine (dauphinoise).
• Chocolate pie with Madagascar vanilla ice cream.

Dinner V

• Ravioli with tomato crème basil and goat cheese
• French salad with iceberg lettuce, rocca with marinated peppers and balsamic vinaigrette
• Veal fillet with a herb sabayon, a Marsala wine sauce, potatoes "saute'" and eggplant "ragout"
• Pannacotta of fruits

Dinner VI

• Crepe with smoked Salmon and leaks with a dill cream sauce.
• Rocca salad with mushrooms sun-dried tomatoes miniature tomatoes and balsamic vinaigrette
• Grilled Silver Snapper fillet on a hot bed of potato salad with mint vinaigrette
• Apple tart with Masticha ice cream

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