FOOD SUGGESTIONS

STARTERS

Heirloom Tomato and Burrata Salad

Watermelon Gazpacho

Homemade Chicken Liver Pate with Salad Leaves and Three Way Vinaigrette

Roasted Broccoli and Farro Salad with Cranberries and Feta

Kvitsøy Salmon Tartare

Coronation Chicken Salad

Quinoa and Roasted Vegetable Salad

Feta and Watermelon Salad

Carpaccio of Wagyu Beef

Beetroot and Goat Cheese "Ravioli"

Octopus with Potato and Smoked Paprika Oil

Camembert, Fig and Onion Tart

MAIN COURSE

Grilled Tuna Loin with Asian Sauce and Thai Salad

Grilled Wild Seabass Fillets with Vegetable Puree and Fondant Potatoes

Black Angus Beef Fillet with Béarnaise Sauce served with Roasted New Potatoes and Mini Carrots

Fig Glazed Roasted Duck Breast with Soller Orange Salad

Pasta Gricia De Guanciale (similar to carbonara with cured pork cheek but without egg)

Osso Bucco with Polenta and Glazed Carrots

Serrano Wrapped Organic Chicken stuffed with Mushroom Risotto served with Asparagus Tips

Fillet Of Beef with Butter Sauce and Assorted Mini Roast Vegetables

Duck Confit with Polenta Croutons and Spinach

Nobu Style Black Cod marinated in White Miso

Sauteed Lobster Tails with Quinoa and Avocado, Mango Sauce

Rack Of Lamb with Soy-Balsamic Marinade on Bed of Bok Choy

DESSERTS

Fresh Mango Mousse

Honey Semifreddo With Lemon Crumb and Honey Lemon Caramel

Panna Cotta with Raspberry Sauce

Apple Crumble with Vanilla Custard

White Chocolate Soup with Fruit Brochettes

Pear Tatin with Vanilla Ice Cream

Lemon Sorbet with Stolichnya Vodka

Chocolate Mousse with Berries

Summer Berry Mille Fuille with Lemon Curd

Tiramisú Classico

Fresh Strawberry Meringue with Chantilly Cream

Greek Yoghurt and Honey Ice Cream