Stadium

• Special Diets Accommodated
• Kosher Diets Accommodated

              ~ STADIUM MENU ~

Day 1

 

Breakfast

*fruits

*Greek omelet, onions, feta cheese, Greek peppers

*homemade carrot cake

 

Lunch

*roasted cauliflower pesto sauce, cheese sauce

*Greek salad, tomatoes, cucumbers, onions, green Peppers, olives and extra virgin olive oil

*fish of the day with fava, caramelized onions and capers

 

Dinner

*feta cheese on crispy phyllo with raw honey and sesame seeds

*Green salad lettuce, cherry tomatoes, onions, parmesan and roasted sesame

*spaghetti bolognese

 

Dessert

*Orange pie (Greek traditional desert)

 

Day 2

 

Breakfast

*fruits

*pancakes or crepes with Nutella or peanut butter and sweet and sour jam or white chocolate and dark chocolate spread with red fruits

*pancakes with ham or turkey, cheese, fresh vegetables cream cheese or homemade mayonnaise

 

Lunch

*Beetroot salad with garlic, pine, green apple and blue cheese

*grilled vegetables

*chicken with lemon potatoes slow cooked on the oven

 

Dinner

*shrimp ceviche, aromatized with mango and citrus fruits

*green salad with spinach, lettuce, cherry tomatoes, herbs and dried tomato dressing

*Octopus simply grilled with roasted chickpeas, butter beans, cooked onions                                            and pesto soft sauce

 

Dessert

 *cheesecake

 

Day 3

 

Breakfast

*fruits

*quesadillas with grilled vegetables and guacamole to the side

*Greek yogurt, honey, nuts, raisins

 

Lunch

*cheeseballs with feta and creamy goat cheese, topping with nuts, or pistachio or                                            black sesame seeds

*Greek salad

*seafood pasta, homemade tomato sauce, with shrimps, mussels, calamari

 

Dinner

*spring rolls stuffed with gruyere and apaki (salami from Crete island)

*grilled vegetables

“Gemista” tomato and peppers stuffed with beef, rise, herbs and tomato sauce

 

Dessert

*homemade snickers ice cream cake

 

Day 4

 

Breakfast

*fruits

*Frittata with onions, sausages, cheese and herbs

*cinnamon rolls

 

Lunch

*Summer salad, burrata cheese, baby spinach, raw honey, raisins, nuts and fruits

*”melitzanosalata” smoked eggplant mixed with red pepper and garlic

*Beef cooked with tomato sauce, Greek traditional style with rise or potatoes

 

Dinner

*Mango salad, shrimps, tomatoes, green beans, orange vinaigrette

*tuna tartare

*Fried rise with vegetables Asian style, soya, fresh ginger and sesame oil

 

Dessert

*Fried banana with ice cream

 

Day 5

 

Breakfast

*Fruits

*Pastry (croissant, apple pie)

*Spinach pie

*Cheese pie

 

Lunch

*” Culinary trip to Greece” tzatziki, melitzanosalata (Baba Ghanoush), spicy feta, hummus dips with     and pitta bread platter

*Grilled asparagus with cherry tomatoes and mozzarella cheese

*Shrimp pasta with garlic, cream, coriander finish with ouzo liquor

 

Dinner

*Fresh basil, mozzarella, tomato salad

*Feta “saganaki”

*Beef steak with truffle oil with smash sweet potatoes purée

 

Dessert

*tiramisu

 

Day 6

 

Breakfast

*Tortilla with salmon, avocado, capers, cucumber, cream cheese

*Tortilla with grilled vegetables

*porridge with tahini or peanut butter, honey, apple, cinnamon and raisins

 

Lunch

*Green mix salad

*Broccoli balls stuffed with mozzarella

*Eggplant stuffed with beef, tomatoes sauce onions and herbs

 

Dinner

*lettuce onion salad

* pumpkin velvet soup

*Greek style salmon, Greek salmon served with lemon capers sauce, baby potatoes                                and vegetables

 

Dessert

*Chocolate soufflé with vanilla ice cream

 

Day 7

 

Breakfast

*Fruits

*Croque monsieur & croque madame

*Loukoumades (Greek style donuts) with honey cinnamon walnuts

 

Lunch

*Jacket sweet potato, mash stuffed with cream mushrooms, bacon, mozzarella and swiss cheese

*Strawberry salad, lola, baby leaves, sour apple, cashew nuts, Katiki Domokou cheese, strawberry dressing

* Prime cut ribeye

 

Dinner

*Dolmadakia, vine leaves stuffed with rice and herbs, served with lemon sauce

*Wild greens

*Whole Branzino

 

Dessert

*Red Velvet cake

 

 

 

 

 

 

 

 

 

 

 

 

 

        *Fresh juices, smoothies and chocolate drinks are available in all breakfasts

        *In between the meals, snacks and cocktails can be provided

        *Most of our food ingredients are from local producers

 

 

 

 

Created by Kelly…

Captain Spilios Kordos is 40 years old and has been operating as a Skipper in the Aegean and the Caribbean Sea for over 10 years.
Captain Spilios has 20.000+ miles and 10.000+ hours logged on 32ft, 48ft, 62ft, 70ft V hull motor boats and pontoons with single and twin screws as well as Catamarans and sailing vessels. He holds multiple sailing, diving and engineering certificates and is a certified diving instructor.

He speaks advanced French and fluent English and he is the author of the handbook ‘’Boat Captain’s guidelines and responsibilities’’ as well as IYT training guides.

He looks forward to having his guests on board and always strives to do his utmost best to satisfy clients every need!

Kelly is 34 years old and she is a genuine creative individual who loves new challenges. She has always been inspired by working within a team and being a positive role model. Passionate and responsible stewardess, excellent at hosting and service and always in love with good food, cooking and sailing around the world. Since 2022 she has worked onboard Catamarans and Monohulls, in the Aegean and Caribbean Sea as a cook and stewardess. She specializes in Mediterranean dishes and traditional recipes. Overall she loves to prepare wholesome meals and is a smoothies and juices expert. She is responsible, energetic, dedicated hard working and loves to be at sea. She speaks fluent English and learning Spanish. She is also a wakeboard and SUP instructor. She loves to travel and tasting traditional cuisines from all over the world, keen on sharing this knowledge and creating extraordinary experiences for her guests. Kelly will welcome you onboard with a smile 🙂