White Zapatakia, Viennese Muffin, Multigrain bread, Slow-Ripe Monastic Bread and Corn Loaf Slices

- Smoked Salmon Tartar with Avocado and Lemon Caviar
- Brioche Bruschetta with Copa, Fig Mousse and Mascarpone
- Parmesan Mousse with Shrimp Tempura and Mango Sauce
- Tarte Brulee with Manouri, Wild Mushroom Tartar and Prosciutto

- Roasted Sweet Potatoes with Octopus in Wine
- Ravioli with Roasted Beetroot, Black Truffle Flakes, Roquefort and Dehydrated Onion Flakes
- Duck foie gras and steamed quinces with vermouth and apple jam

- Parmesan head in small pieces
- Smoked metsovone
- Roquefort
- Gruyere with wild peppers
- Camembert with forest fruits

- Pastourmas
- Italian prosciutto
- Porketa
- Mortadella Bologna
- Beef pastrami
- Turkey with goji berries

Bavette with sauteed duck rouse fillets, pepper sauce and cognac

American brisket, served with bbq sauce or Oban smoked whiskey sauce

- Pumpkin, lettuce, radicchio, cherry tomatoes, pomegranate, sunflower seeds and orange vinaigrette
- Cabbage with sour apple, carrot, raisins, walnuts and yogurt sauce
- Cherry tomatoes, mini bocconcini, paprika croutons and basil pesto
- Roasted beets, carob rusks, tsalafouti, cranberries and Mani syglino

- Oven-baked wild boar with glazed chestnuts and thyme honey
- Turkey legs with caramelized onions and Vinsanto sauce
- Lamb with mushroom stuffing and gruyere crust
- Breastfed veal osombucco, with thyme and Limnio wine

- Turkey stuffing with cranberries, dried figs, plums, pine nuts and chestnuts
- Sweet potato puree with pesto, tsimitsuri and flakes parmesan
- Noodles with almond fillet, pine nut, mushrooms, teriyaki sauce and sesame oil

- Melomakarona stuffed with Aegina pistachio cream and kandaifi
- Tiramisu with chestnuts, ginger and Belgian chocolate
- Crispy saragli with baklava and hazelnut mousse filling
- Macaroons with burnt almond cremeux and rum