All breakfasts include :
• A selection of fresh baked or sourced pastr ies, pancake, bl ini 's
or muf f ins.
• Fresh local and in season frui t platter
• Var iety of yogur t and cereals
• Cheese and meat platter
• Fresh squeezed juice and dai ly smoothie on request
• Cooked breakfast bacon , fresh herb baked mushrooms and
tomatoes
• Eggs( fr ied ,scrambled ,poached , fr i ttata etc.)
Al l lunches and dinners accompanied by fresh baked breads
Variety of heal thy snacks , fresh and l ight canapes avai lable on
request
Day 1
• Fennel salad with green apple roquefort , walnut , apple vinegar and fennel oi l
• Shrimps with chi l ly and l ime, bisque foam and tui le of cut t lef ish ink
• Grouper with season greens sauté , lemon sauce , crispy skin and l ime gel
• Lime cream ,crumble ginger , lemon curt and caramel ized hazelnuts
Day 2
• Mixed salad with green leaves and black cher r y tomato , crispy prosciutto , parmesan tuile ,burnt corn and yogurt dressing
• Tzatziki avocado with mint on a cracker with kimchi paste
• Ribeye with three textures of potato,demi glas and thyme sauce and red wine espuma
• Baklava roll with pistachio crème, almond, and walnut crumble ,cinnamon syrup
Day 3
• Salmon tataki salad with bel l peppers sesame and mango with wafu dressing
• Ceviche seabass with kiwi , dragon fruit and leche de t igre
• Tuna steak with avocado cream ,sauce ponzu and coul is mango
• Yogurt panacotta ,lime and mint sorbe on a pistachio biscuit base
Day 4
• Roasted king oyster salad , pistachio sauce , pickled radish
• Burnt sl ices of tr i -tip ,edamame ,pickled onion and soya sauce wi th aj i rocoto
• Iber ico, car rot cream ,pickled beetroot ,burnt romanesko and thyme cedar sauce
• Chocolate dulcey namelaka wi th tonka ,cof fee crumble , crispy pastry sheet and redber ry sauce
Day 5
• Color ful tomato cher ry salad ,bur rata , pinecone , tomato marmelade and basi l oi l
• Beef carpaccio wi th fryied caper, bavaroise of black truf f le , mizuna and fresh ol ive oi l
• Handmade gnocchi wi th gorgonzola cream ,spinach and roaste walnut
• Authentic I tal ian ti ramisu, mascarpone cream f lavoured wi th amaretto and savoyard biscuit
Day 6
• Beet ro o t tar tar salad , orrange wedges , pistachio and shower
cream
• Trilo gy o f mushrooms ,provolone smoked cheese, almond fillet ,mous se o f feta and chive
• Duck fillet wi th smoked cabbage poure , coulis of yellow beetroot, roast potato and carob syrup
sauce
• Pear tar ttatin ,mascarpone cream flavored with cardamom and black pepper, butter scotch sauce
Day 7
• Asian mix salad , goat cheese eggs ,dry tomato cher r ies and champagne vinegar dressing
• Gilt- head bream carpaccio , smoked trout eggs , sea urchin , l ime and ol ive oi l
• Whi te grouper wi th sal icornia and black eye peas , atlantic boni to sauce and cracker wi th
wasabi sesami
• Cinamon spogne cake , citrus frui t cooked in vani l la syrup , orange gel and ginger foam
