ALICE | 2020

SAMPLE MENU

BREAKFAST

Savory: Wheat and white bread, Scrambled eggs. boiled eggs, omelets, Cheese platter, Cold cuts platter

Sweet· Greek yoghurt, Honey and fruit Jams. Nuts and granola, Fruit plotter, Croissants

 

STARTERS

Feta cheese fried in phyllo crust, with honey and sesame. Spicy baked Feta cheese in tomato sauce, Smoked eggplant salad, Grilled peppers with burrata and chimichurri sauce.

Fried Talagani cheese with orange jam. Kadaifi nests stuffed with fig, prosciutto, Greek cream cheese, Vine leaves stuffed with rice and herbs

FISH  STARTERS

Anchovies and octopus marinated in vinegar, Smoked mackerel with beluga lentils salad, Seabass Ceviche with Leche de Tigre, Spicy shrimp Ceviche with cocktail sauce, Steamed Mussels.

 

SALADS

Greek Salad, Cucumber, tomato, peppers, pickled onion, olives, feta cheese, Cretan Dakos. Carob rusks, cherry tomatoes,  critama  leaves, xynomyzithra cheese,  Crushed  cucumber,  Strawberries,  spring  onion,  mint,  lime, Ampelofasoula, Green beans, almond flakes, lemon, zucchini, Baked beetroot, Beetroot leaves, strawberries, pecan nuts, garlic, manouri cheese,  Green salad with grapes, Mixed greens, grapes, prosciutto, hazelnuts, parmesan flakes, Boiled Seasonal greens. Quinoa Salad, Peach, peppers, spring onion, mint, ginger

 

RISOTTO/PASTA

Mushroom risotto, Wild mushrooms, truffle essence, Zucchini flowers risotto, Baby zucchinis, dill, lime, Beetroot risotto, goat's cheese, walnuts, Rigatoni Al pomodoro y Basilico, Pomodori tomatoes, fresh herbs, Spaghetti with basil pesto, Pine nuts, parmesan, cherry tomato confit, Carbonara ltaliana Egg yolks, pecorino, guanciale

 

MEAT  COURSES

Ragu alla Bolognese Slow cooked beef, served with handmade greek pasta. Steak au poivre Beef steak, peppercorns, cream, served with potatoes, Osso buco alla Milanese, Slow cooked veal, gremolata, served with pearl cous cous Milanese, Crusted Roast Rack of  lamb, Pistachio and herbs crust, served with glazed vegetables, grilled Pork tenderloin, greek wine gravy, dried sour cherries, served with celery root puree, Grilled Chicken thigh fillet, Tahini cumin sauce, lemon, served with vegetable stew

 

SEAFOOD  COURSES

Shrimp orzo, Pasta, tomato sauce, star anise, Octopus Calamarata, Pasta, capers, dill, Griled Sea bream fillets served with wild greens, "avgolemono" greek lemony fish sauce, Pan-fried Cod fillet served with pea veloute, spring onion,  caramelised carrots, Seared Tuna Tataki served with mango and pepper  salsa, sesame seeds, soy sauce, grilled Swordfish "souvlakia", Swordfish skewers, served with grilled vegetables and fresh greens, Sweet n sour Octopus stew served with fava beans and saffron puree, caramelised pearl onions, Salmon filet sauteed served with potato puree and sauteed spinach

 

GREEK  TRADITION'S  FINEST  COURSES

Greek Papoutsakia - Greek Kebab-Giaourtlou - Stuffed vegetables in the oven - Pasticcio - Chikpea stew with "syglino"  from Mani - Greek Soufiko (lkarian recipe)

 

DESSERTS

Chocolate mosaic with dried berries nuts and berries marmalade - Tiramisu with Greek coffee - Panna cotta with

mastiha essence and salted caramel syrup - Cheese mousse with Greek cheese, figs, mint and pistachio - Traditional

halva samolina putting With raisins and nuts - Yogurt mousse with lemon and pineapple cuts served with biscuits