BREAKFAST
Eggs bennidictine with bacon and hollandaise sauce served with roasted sweet potatoes and thyme
Smoked salmon and creme cheese sesame bagel topped with red pickled onions and capers served with fresh fruits
French crepes rolled in with ham, cheese and asparagus, drizzled with a Dijon bechamel sauce
Turkish poached eggs served over a garlicky yogurt and fresh herbs, finished with a warm spicy butter with warm naan bread
Breakfast sandwich with bacon and cheesy scrambled eggs with freshly made fruit salad
French toast served with brandy flamed wild berries topped with a vanilla chantilly creme with a coulis of maple syrop
Creamy avocado toast with curry mayo topped with over easy eggs served with a mango,tomato and cilantro salad with limy vinaigrette
LUNCH
Fish tacos served on corn tortilla with a mango, tomato and pineapple salsa topped with pickled red cabbage, spicy mayo and limy cilantro
Smooth ceviche with coconut milk and clementine served with plantain chips
Charred shrimp & pesto Buddha bowls served on a bed of arugula salad and quinoa with avocado and pinneaple
Beef and mango salad with roasted cashew and pistachio nuts, cilantro and Thai basil with a honey based vinaigrette
Greek beef burgers with and herb-feta sauce served with wedged thyme fries and harissa mayo
Tuna tartar with English cucumber and fried wonton, served with a green luscious salad
Watermelon, cucumber, feta and mint salad with balsamic reduction topped with sweet chili charred shrimps
DINNER
Fattoush salad with lemony dressing
Yogourt marinated chicken breast, roasted peppers with basmati rice, homemade tzaziki sauce served with crispy fried pita
Lemon cheese tart with a shot of limoncello
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Buratta salad with grilled peach, heirloom tomatoes, ribbon of cucumbers with a balsamic dressing
Beef carpaccio with fried capers, shaved parmesan, yellow beets and arugula, balsamic reduction with crispy garlic bread baguette
Chocolate lava cake served with a raspberry coulis and pistachio ice cream and an expresso
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Kale Cesar salad, freshly grated parmesan, croutons and crispy bacon
Filet mignon served with roasted garlic fingerling potatoes, buttery green beans and a chimichurri sauce
Crème brûlée infused with rose water topped with wild berries paired with Poire Williams Prisonnière Pear Brandy
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Classic savoury Bruschetta with Italian tomatoes and finely chopped chives
Osso buco with zesty gremolata and creamy garlic parsnip purée
Dutch oven blueberry pancake with vanilla whipped cream paired with a lemon drop lavender shot
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Gazpacho made with Italian tomatoes, served with a sesame cheese bite
Gnocchis with wild mushroom creme sauce and crispy pancetta
Pana Cotta served with warm hot fudge sauce and fresh raspberries on top paired with an espresso martini
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Fennel and citrus salad served with a lemon sweet honey vinaigrette
Seared Codd served on super green cavalo Nero sauce spaghetti topped with a crispy lemony kale and sourdough crumble
Japanese cake with fresh creme paired with a mint Tom Collins
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Charcuterie board with local cured meats with a variety of cheeses, grapes and croutons
Paella with sweet chorizo, shrimp and chicken scented with safran
Classic Tiramissu paired with an amaretto shot