Chef "Kali Grasso"

Hoy Malaeng Puu (Thai Style Mussel Satay)

Nori Maki Rolls with Japanese Omelette, Shitake and Halibut (or local fresh fish)

Cashew Nuts Crusted Tuna with Shaved Veggies and Miso Sauce

Caramelized Pork Chops served with Jasmine Rice and Chilli-Garlic Nuoc Cham

Green tea Glazed Cheesecake

Chicken Breast Wrapped in Serrano Ham. Mini Burgers

Grilled Prawn Screwers, Garlic Bread

Grilled Camembert and Tomatoes with Fresh Basil

Variety Of Spanish and German Sausages

Meats: Ox T-Bone Steaks, Chicken Tights and Wings, Angus Tenderloin, Brazilian Picanha, Fresh Fish and Pluma Iberica (Iberian Pork cut). All meat will be served with: Backed Baby Potatoes With Rosemary and Garlic, Light and fresh Salads, Grilled Seasonal

Melon and Watermelon

Homemade seasonal Fruit Sorbets

Passion Fruit Mousse

3 textures of Chocolate

Avocado Carpaccio, Micro Aragula, Broccoli Stripes, Pistachio Soil, Herb Oil

Honey Garlic Baked Cauliflower Bites

Crispy Veggies Nuggets

Carrot and Ginger Cream, Pumkin Seeds Oil, Coconut Foam

Sweet Potato and Almonds Gnocchi, Pistachio and Spinach Pesto, Sun dried Tomatos and Grilled Tofu

Raspberry and Lemon Mousse Cake

Pineapple and Mint Sorbet

Fresh Oysters, Caviar, White Wine Granitas, Champgne Bubbles

Pistachio encrusted Foie Gras Torchon, Black Mission Fig Compote and Brioche toast

Grilled Charred Courgettes With Spiced Tomatoes, Prune and Walnut Crumble

Seared Black Angus Tenderloin, Zafron Risotto and Wild Mushroom Foam

Dark Chocolate Petit Gateau, Coconut Mousse and Pineapple Confit

Mini Spanakopita (Greek Spinach and Feta Pie)

Grilled Chicken Souvlaki Skewers with Tzatziki Sauce

Cold Tomato Soup with Grilled Red Prawns, Sage and Shaved Parmesan

Herb Crusted Angus Tenderloin Roast, Sweet Potato Puree, Funghi and Dijon Sauce and Steamed Green Beans

Champagne Savayon, Confit Grapes and Macadamia Crisps