ASH MONDAY

BUFFET

Traditional “Lagana” bread

Taramosalata

Halvas with cinnamon

Green olives with orange

Black olives with thyme

Olives from Amfissa

Marinated cherry tomatoes

Pickled vegetables

Cold Dishes

Stuffed vine leaves with rice & dill

Traditional garlic paste

Lentils with fennel and sundried tomatoes

Potato salad with peppers

Beans with chili

Aubergine salad with lemon & olive oil

Tabbouleh salad with cucumber & spearmint

Quinoa with avocado & lemon

Tender salad greens with pomegranate

Steamed asparagus

Beetroot salad with orange

Seafood

Boiled shrimp with olive oil & lemon

Smoked salmon with radishes

Trout & Mackerel

Octopus salad with pickles & capers

Steamed mussels with dill

Fried squid

Warm Dishes

Fried cod with tumeric

Cuttlefish with wild greens

Roast vegetables

Zuchini patties

Artichokes a la polita

Rice with mushrooms

Pennes with basil pesto and tomatoes

Baked vegetable ratatouille

Desserts

Halvas with almonds

Syruped sweets

Fresh fruits

Jelly