Chef Rodrigo Villalta

Sauted mushrooms with baby greens steamed salad

Onion grated traditional french style soup

Voulevant's

Double tuna and salmon tartare and "balasamic" emulsion

Mushroom bourginone causulet

Nicoise salad with fresh tuna

Crispy grilled squid with confit garlic sauce, accompanied by fresh arugula leaves

Angus skirt steak 7. 5 pounds ( with baby vagies and potatoes)

Chiken roulade, mash potatoes and french saldad

Baked wine pears

Flambe wild berries and almond creppe, served with iced cream

Cremme brulee

Pine apple Tarte Tatin

Bacon stuffed datils

Spanish Tortilla

Gallego octopus

Chesses and cold meats table ( spanish traditional)

Pisto Manchego

Ensalada campera

Patatas panaderas

Paella

Fresh Fish with spanish tomato traditional sauce

Crema Catalana

Quinoa salad ( real three color quinoa, avocatto, cashew seeds, tamarindo dressing, tomato, red onions and mushrooms)

Fresh coconut ceviche

Grill vegetables starter

Mexican salad, (beans, chicken, bacon, chessse, letusse and avocato, red onions)

Baked portobello filled mushrooms

Jack fruit spicy tacos

Grill Seitan fajitas and vegetables

Quinoa stir fry, whit crunchy tofu bites

Vegan burgers ( lentil and beat pattys)

Fresh tropical fruits

Birria Mexican style tacos

Caribean cream

Sopes de cochinita pibil

Arepas ( reina pepiada) chiken and avocatto

Aztec soup

Angus skirt steak 7. 5 pounds

Shrims and baby veggie kabobs

Caribean style chiken (cococnut and jinger sauce)

Mariscada Mixta

Fresh tropical fruits

Arroz con leche

Niguiris

Miso Soup

Guiozas ( chicken, pork, veggies)

Traditional sushi roll's

Exotic sushi Roll's

Ramen ( Pork, chiken, fish)

Tonkatzu (panko Sea-Bass or Mahi Mahi fish)

Swett Dim sum

Tempura Iced cream

Greek Mezze

Grill vegetables salad

Hummus and babba ganush served with pita bread

Grill veggies cus-cus

Carpaccios (smoked salmon, tenderlion beef, sea bass)

Falafell with sadsiki sauce

Sea food "salpicon"

Double tuna and salmon tartare and "leche de trigre" emulsion

Surf and Turf stufed safron rice

Blackened Tuna fillet (6 punds) with fresh baby leaves (sweet sour salad)

Crispy grilled squid with confit garlic sauce, accompanied by fresh arugula leaves

Grilled lobster

Kunefe