First Option

 Passed Appetizers

Crispy cone with cream cheese, Tripoli air-dried salami, cherry tomato, and thyme

 Starters

Assorted mushroom ragout with traditional cured Arcadian sausage, finished with a Nemea Agiorgitiko wine sauce

 Salad

Green salad with cured pork and formaela cheese

Baby spinach leaves, wild greens, sautéed cured pork, sun-dried tomato, escarole, red and green lollo rosso, grilled Kalavryta formaela cheese glazed with petimezi, olive oil, and white vinegar

 First Course

Striftoudia pasta with asparagus, walnuts, and smoked Moschofilero cream with sfelotyri cheese

 Main Course

Braised beef cheeks with Mavrodaphne wine, served with Tsakonian eggplant purée and sautéed fresh vegetables

Rack of lamb or slow-cooked mutton shoulder with baby potatoes confit in a fig sauce

 Dessert

Pistachio dacquoise with mastic cream

Second Option

 Passed Appetizers

Squid ink éclair with smoked mussel, taramasalata, cucumber, and olive oil

 Starter

Sea bass sashimi with ginger, chives, rock samphire, and citrus sauce

 Lobster Salad

Lobster medallion with vegetable spaghetti, chives, lime, and white truffle oil

 First Course

Scallops with Feneos fava bean purée, Arcadian apple chutney, and Aegina pistachio powder

 Main Course

White seabream fillet with tricolor quinoa, fresh herbs, aromatic oil, mandarin, lemon, and basil

Black cod in celeriac velouté with artichokes and herb oil  (Fish availability may vary based on supply)

 Dessert

Lemon cream on mint streusel