Cleo’s Mediterranean Menu 2014

Breakfast 

-        Coffee, tea, fresh fruit juice

-        Greek yoghurt with cereals and honey

-        Fresh fruit platter

-        Croissant, pain chocolate, cakes

-        Baguette, French toast, wholegrain bread

-        Assortment of cheese

-        Eggs prepared to your likings

-        Home-made frittata

Tapas & Starters

-        Avocado crayfish cocktail

-        Broccoli shot

-        Carpaccio of figs with feta cheese, pine nuts and basil

-        Cretan rusk with juicy tomatoes, feta, onion rings and olive oil

-        Dip of tomato & goat cheese

-        Duo of guacamole and tomato dip with crispy pita bread

-        Eggplant grilled, filled with feta and chili peppers

-        Fresh tuna tartar

-        Garlic bread with tomato salsa

-        Grilled Haloumi drizzled with lemon juice

-        Grilled shrimp with tarragon & lime dip

-        Grilled zucchini sticks wrapped in prosciutto

-        Hummus dip

-        Melted Camembert dip with oregano bread

-        Mini melon-Serrano bites

-        Mini tortilla-pizza

-        Mushrooms in the oven filled with prosciutto-cheese mix

-        Original yellow split pea puree (fava) with red onion and lemon

-        Red peppers filled with feta in the oven

-        Saganaki (grilled cheese)

-        Salmon mousse

-        Small toast with salmon and goat cheese

-        Shots of gazpacho soup on ice

-        Spanakopita (spinach pie)

-        Taramosalata home made

-        Zucchini keftedes with traditional soft    cheese and mint sauce

Lunch

-        Bouillabaisse with rouille and ciabatta

-        Caesar salad with chicken, crispy bacon, parmesan and garlic bread

-        Calamari salad on a bed of lettuce

-        Chicken gyros with cucumber salsa and tzatziki

-        Club Sandwiches and wraps “terre et mer” with green salad

-        Fajita’s with ground beef, tomato pepper salad, guacamole & sour cream

-        Fish burgers with salsa Verde and a summer salad

-        Greek salad with caper leaves and pita bread

-        Lamb souvlaki wraps with lettuce and tzatziki

-        Linguine “frutti di mare”

-        Meatballs Indian style with “Garam Masala”, ginger, mint & yoghurt sauce

-        Pasta alla Puttanesca with anchovy, olives, capers in tomato garlic sauce

-        Salad Niçoise with fresh tuna on the grill

-        Salad with grilled goat cheese, bacon, beetroot and honey balsamic dressing

-        Shrimps in spicy green curry with jasmine rice

-        Spaghetti Carbonara with Parmesan

-        Tagliatelle with smoked salmon, white wine sauce topped with fresh dill

-        Thai beef salad with mint, cilantro, lime & brown sugar dressing

-     Beetroot tartare with smoked cod and apple

Dinner

-        Chicken stuffed with spinach and feta, served with tarragon sauce and small potatoes

-        Cleo’s favorite Lasagna with 5 vegetables

-        Codfish with mustard-soy sauce and grilled tomatoes

-        Codfish with white wine sauce, fresh spinach, baked potatoes

-        Daurade in the oven with fresh ratatouille and basmati rice

-        Escalope Milanese with pasta

-        Fresh catch of the day on the grill with rocket, tomato and green asparagus

-        Grilled local fish with fresh horta

-        Lamb chops on BBQ with tomato salad and grilled vegetables

-        Mixed grill with salad of lentils, feta, olive oil and fresh herbs

-        Steak on BBQ with potato-chorizo cupcakes and grilled vegetables

-        Ossobuco with linguine and gremolata

-        Penne al Forno “Soprano style” with meatballs, tomato sauce and mozzarella

-        Pork tenderloin marinated in teriyaki with grilled vegetables and crispy potatoes

-        Red mullet with mashed pesto-potatoes and zucchini spaghetti

-        Rooster in the oven with tomatoes, olives, lemon and soy sauce

Dessert

-        Apple cinnamon pie with grilled almonds

-        Apple crumble with Metaxa and speculoos

-        Baklava muffins

-        Café Glacé

-        Carpaccio of pineapple with Cointreau and fresh mint

-        Champagne mousse with fresh strawberries

-        Cheese platter with fig chutney, dried fruits and assortment of bread

-        Crème Brûlée

-        Dark chocolate mousse topped with white chocolate flakes

-        Flan caramel

-        Mascarpone with strawberries marinated in balsamic & vanilla

-        Millefeuil