YUME
DAY 1
BREAKFAST
Ricotta and fig toasts with pine nuts and honey
Cold cuts and cheese plate, fresh bread
Vegetable plate
Fresh orange and grapefruit juice
Coffee, tea
LUNCH
Muffins with feta cheese, zucchini and dried tomatoes
served with thyme-mint cream sauce
DINNER
Starter: Caprese salad with grilled peaches
Entrée: Pumpkin risotto with prawns
Dessert: Fruit crumble with vanilla ice-cream
DAY 2
BREAKFAST
Omelette with salmon and spinach
Freshly baked baguette, salted butter
Fruit salad
Fresh orange and grapefruit juice
Coffee, tea
LUNCH
Roasted pepper and tomato cream soup with burrata
DINNER
Starter: Shrimps grilled in garlic
butter with parsley and touch of chilli
Entrée: Tagliatelle with truffles and mascarpone
Dessert: Tiramisu
DAY 3
BREAKFAST
Pancakes with mascarpone, fresh figues and lavender honey
Cheese plate, fresh bread
Vegetable plate
Fresh orange and grapefruit juice
Coffee, tea
LUNCH
Ratatouille served with freshly baked baguette
DINNER
Starter: Asparagus in prosciutto, grilled and drizzled with olive oil
Entrée: Beef in red wine sauce with baked rosmarine potatoes
on the crispy salad bed
Dessert: Melon and basil sorbet
DAY 4
BREAKFAST
Avocado French toasts with crispy bacon
Tomato and arugula salad Greek yoghurt with honey, nuts and fresh fruits
Fresh orange and grapefruit juice
Coffee, tea
LUNCH
Melon salad with parma ham
DINNER
Starter: Greek salad
Entrée: Halibut with celery puree and saffron sauce
Dessert: Orange tart sprinkled with roasted sweet almonds
DAY 5
BREAKFAST
Cinammon oat meal with pear, honey and roasted almond
Cold cuts and cheese plate, fresh bread
Fruit salad
Fresh orange and grapefruit
juice
Coffee, tea
LUNCH
Feta and Tomato quiche
DINNER
Starter: Beetroot carpaccio with goat cheese and honey vinnaigrette
Entrée: Paella with seafood
Dessert: Mascarpone dessert with caramelized peaches, lavender and thyme
DAY 6
BREAKFAST
Eggs benedict served on a brioche with smoked salmon, hollandaise sauce and avocado
Freshly baked baguette, salted butter
Vegetable plate
Fresh orange and grapefruit juice
Coffee, tea
LUNCH
Galette with zucchini and ricotta on the arugula bed
DINNER
Starter: Traditional bruschetta with tomatoes, basil, sea salt, oil of olive
Entrée: Mussels in butter and champagne with garlic and shallots
Dessert: Mango sticky rice
DAY 7
BREAKFAST
Smoothie bowl with fresh exotic fruits, granola and nuts
Cheese plate, fresh bread
Vegetable plate
Fresh orange and grapefruit juice
Coffee, tea
LUNCH
Salad with gorgonzola, pears, walnuts and honey vinnaigrette
DINNER
Starter: Mango and avocado salad with citrus dressing
Entrée: Chicken with grilled peaches and leeks in coconut milk served with basmati rice
Dessert: Chocolate mousse with raspberries
