Menu 1
Beef tartare spicy mayo, laim zest and chives
Mesclun salad with pomegranate, cashews, warm falafel, and fresh onion vinaigrette
Salmon fillet with thyme, Verde sauce and spinach puree
Greek yogurt panacota with sour cherry
Menu 2
‘’Aranchini’’ rice balls with mushroom and parmesan
Green salad with asparagus, avocado, and sundried tomato vinaigrette
Slow cooked lamp with buffalo milk made pasta in traditional Greek tomato sauce and gruyere
Fruit Tarte with citrus cream
Menu 3
Feta cheese and hot pepper, fried in filo with honey and black sesame seeds
Beetroot salad with sherry vinegar, garlic and Greek yogurt
Cod pasta “picata” with lemon and caper
Chocolate cheesecake
Menu 4
Grilled Squid with fish roe salad and spinach chips
Greek salad with avocado and grilled gruyere
Shrimps’ risotto with red peppers infused with grappa
Tiramisu with berries
Menu 5
Gazpacho soup with grilled cheese crouton
Green salad with spinach and rocket, goat cream cheese, figs, almonds, and sweet Dijon vinaigrette
Tuna fillet grilled with corn sauce, crispy cauliflower, and chives oil
Strawberry millefeuille
Menu 6 (vegan)
Guacamole canape with roasted tofu and cherry tomatoes
Chickpeas n’ spinach with lemon sauce
Vegetable paella with brown rice
Soya yogurt with almond butter and raspberries
Menu 7 (vegan)
Roasted squash salad with tahini sauce
Chimichurri cauliflower steaks with zucchini –tahini dipping sauce
Grilled asparagus and shitake tacos
Sweet potato chocolate mousse
Menu 8
Gourmet steak sandwich with grilled wagyu beef, served in a brioche bun with red onion jam, gorgonzola, arugula, and a side of apple slaw
warm gooey brownies with vanilla bean ice-cream
Menu 9
Middle Eastern meze - a selection of mint and cumin lamb balls, falafel, tubule, tzatziki dip, humus and oven warmed pita bread,
raspberry sorbet
Menu 10
Made to order traditional Italian thin crust pizzas served with green salad and poppy seed dressing
mini citrus tart
Menu 11
Vietnamese noodle salad, tossed with jumbo prawns, dried shallots, crushed dry roasted peanuts, bean and fresh torn mint with a light lime, ginger, rice-wine vinegar dressing
mango sorbet
Menu 12
Fillet of the fish of the day on a bed of roasted garlic and sweet potato risotto with a summer salad topped with beetroot chips
Caramelized banana spring rolls with Nougat ice cream
Breakfast options
All egg recipes, healthy bowls, vegies n’ salads,
Pancakes, crepes, pastries
Al a carte, buffet style, family style
Albanian Clients, July 2021
In the name of our group
We wanted to thank you for the beautiful week that we got to spend in Benik.
A special thanks goes to the amazing staff.
Thank you for being so kind and amazingly, you took us to visit
Thank you, Captain George
Thank you Chef Tasos
Thank you Lefteri
Thank you, Andriana, for being so nice and patient all the time
Thank you, Teodora
Thank you, Andonis
Hope to see you again next year