Sample menuWritten to the vessel
Greek menu — for a private table
By Chef Jose Collado · Written for private charter service
By Chef Jose Collado · Written for private charter service
Some course headings overlapped in the source file — sections above are ordered as best matched.
Crispy phyllo pastry filled with a savory mix of spinach and Chalkidikas feta cheese from Northern Greece, baked to golden perfection.
Pan-seared Halloumi-style cheese that's crispy on the outside and melty inside.
A refreshing mix of ripe tomatoes, cucumbers, red onions, green peppers, kalamata olives, and feta cheese, dressed with olive oil and oregano.
Tender grape leaves stuffed with herbed rice mixture, offering a burst of Mediterranean flavors in every bite.
Large butter beans baked in a rich tomato sauce with onions, garlic, and aromatic herbs.
This dish involves slow-roasting lamb, marinated with garlic, lemon, and rosemary, wrapped in parchment paper to seal in the juices.
Juicy chicken pieces marinated in a blend of olive oil, lemon juice, garlic, and aromatic herbs, then skewered and grilled to perfection.
A quintessential Greek casserole layering sautéed eggplant, a spiced ground beef mixture, and topped with a creamy béchamel sauce. Baked until golden and bubbly.
Hailing from the Ionian islands, particularly Corfu, this local fish stew is simmered in a rich tomato sauce with onions and red pepper, seasoned with rosemary, parsley, and fresh garlic, then roasted until tender and succulent.
A rustic medley of roasted seasonal vegetables, red onions, and tomatoes, seasoned with oregano, parsley, and fresh garlic.
A light and fluffy semolina cake, often flavored with orange zest, baked until golden, and soaked in a simple syrup, resulting in a tender and aromatic treat.
Shredded phyllo dough encases a filling of finely chopped nuts, baked until golden, and drenched in sweet syrup, offering a unique texture and delightful sweetness.
Chef Jose Collado
Senior Sous Chef