Gala Buffet at Socrates Ballroom

Welcome Drinks & Bites

• Smoked Trout mousse on a crisp pesto biscuit with lemon pearls
• Served with: Prosecco | Champagne

Fresh Artisan Breads & Spreads

• Multigrain Roll | Brioche Knot | Olive Ciabatta Bite | Rustic Rye Roll | Focaccia with Rosemary & Salt
• Garlic Butter with herbs Flavored | Goat Cheese with Honey | Olive Tapenade with Zest

Soup

• Mediterranean Tomato Consommé infused with saffron, basil & parmesan foam

Dips

• Roasted Carrot Dips with Saffron & Fresh Dill
• Chickpea & Lemon Hummus with Cumin Oil & Fresh Coriander
• Roasted Red Pepper with Smoked Almond
• Labneh with Sundried Tomato & Olive Dust

Starters & Sushi Live Station

• Ahi Tuna Tartare with Mango, Chili & Yuzu Dressing
• Octopus Carpaccio with Citrus–Chili Olive Oil & Micro Herbs
• Roasted Beetroot Millefeuille with Whipped Feta & Pistachio
• Mini Prawn Taco Shells with Lime Aioli & Pickled Shallots
• Pulled Duck Parfait with Mousse Foie Gras & Cranberry Gelée
• Selection of Sushi: Nigiri, Maki & Sashimi

• Salad
• Arugula & Quinoa Salad with Roasted Pear, Caramelized Walnuts & Basil Dressing
• Spinach, Beetroot & Feta Salad with Honey–Thyme Vinaigrette
• Smoked Chicken with Bulgur, Yogurt & Cumin Dressing
• Roasted Vegetable Salad with Eggplant, Zucchini, Peppers & Sundried Tomato Pesto
• Greek Village Salad “Celebration Style” with Halloumi Crisps & Oregano Olive Oil
• Lentil & Roasted Carrot Salad with Pomegranate Molasses & Fresh Herbs
• Marinated Seafood Salad with Prawns, Calamari & Citrus–Herb Vinaigrette

Gala Buffet at Socrates Ballroom

Hot Mains & Garving

• Garving: Loin Black Angus Braised Chateaubriand

Hot Dishes from the Chef’s Service Station:

• Festive Roasted Chicken with Trahanoto Stuffing, Chestnut & Dried Fruit, Port Wine Glaze
• Iberico Pork Pluma with Mavrodaphne Glaze & Pomegranate in Balsamic Sauce
• Slow-roasted Wild Boar Leg “à la Royale” with Juniper, Rosemary & Commandaria Reduction
• Whole Seabass in Citrus–Herb Salt Crust & Butter Lemon Sauce
• Lamb Crown Roast with Pistachio–Herb Crust & Rosemary Jus

Hot Dishes:

• Rabbit “Stifado”
• Grilled Wild Boar Sausage Stuffed with Sun Dried Tomato and Cheese
• Prawns “Saganaki” with Tomato & Feta Cheese Gratin

Side Dishes

• Country Potato with Seasoning Herbs
• Cheese Souffle with Penne
• Boiled Butter Seasonal Vegetables
• Chickpeas with Orzo, Vegetables & Herbs
• Rice with Pickle Onions & Bell Pepper

Vegetarian / Vegan Options

• Rigatoni Primavera with Grill Vegetables
• Wild Mushrooms Risotto with Theme and Black Garlic

Desserts

• Orange Blossom & Almond Mousse | Melomakarona | Kourabiedes | Milk Chocolate with Caramel Hazelnut & Chantilly Coffee | White Chocolate Mousse with Citrus Jelly | Mini Kataifi with Orange Cream & Syrup | Coconut & Passion Fruit Cakes | Quince and Pears Poached, with Cinnamon

Selection of Cheese

• Arugula & Quinoa Salad with Roasted Pear, Caramelized Walnuts & Basil Dressing
• Selection of Seasonal Fresh Fruit
Time: 20:00
Adults: 85.00€ | Child:42.50€