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SAMPLE MENU: CHEF ELIANE DRAGUET
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BREAKFAST
Everyday buffet:
- Fruit seasonal plater
- Cheese and ham platter
- Pastries variety
- Natural yogurts (granola, cereals, nuts)
- Toasts (butter, jams, tomato, avocado)
- Eggs
Special of the day:
- French toasts with raspberry jam and honey.
- Scrambled eggs with bacon and salad.
- Pancakes with maple syrup and blueberries.
- Eggs benedict toasts.
- Spanish toast with olive oil, tomato and Iberian ham.
- Smoked salmon toasts with avocado and crème fraiche.
- Natural yogurts with granola, nuts and fresh fruits.
LUNCH
• Chicken curry with coconut milk, Thai rice, mango salad and coriander.
Homemade cookies.
• Pork skewers with potato salad.
Lemon cake with olive oil and yogurt.
• Homemade pasta with mussels, dried bottarga and breadcrumbs chili flakes.
Raspberry sorbet and chocolate ice cream.
• Quinoa salad with edamame beans, grenade and tuna tataki.
Crepes with red berries and salted caramel sauce.
• Steak burger with parmesan sauce and fried sweet potatoes.
Seasonal fruit.
• Chicken wrap with sundried tomatoes, arugula, yogurt dressing and Greek salad.
Blueberry financiers.
• Spanish gazpacho and seafood paella with aioli.
Chocolate mousse.
HORS D’OEUVRES
- Iberian ham croquettes.
- Fried artichokes with anchovy mayo.
- Cheese board with nuts and homemade jam.
- Vietnamese rolls with tahini and peanut cream.
- Tempura langoustines with spicy mayo and soy sauce.
- Spinach and goat cheese quiche.
- Anchovy and boquerones toasts
DINNER (3 COURSES)
• Celeriac carpaccio with apple and smoked nuts.
Meatballs with parmesan, mashed potatoes and cucumbers salad.
Tarte tatin with vanilla ice cream.
• Tomato soup with crème fraiche and fresh oregano.
Lamb chops with garlic bread and coleslaw.
Classic Basque cheesecake with red berries coulis.
• Squid and clams fresh salad.
Grilled salmon with asparagus risotto.
Spanish egg Flan.
• Burrata salad with cherry tomatoes.
Basil pesto and nuts lasagna.
Tiramisu glass.
• Beetroot tartar with feta cheese and nuts.
Grilled pork neck with broccolini and shallots.
Carrot cake with cream cheese filling and nuts.
• Sea Bass ceviche with kumquat, avocado and jalapeños.
Hake ¨in salsa Verde¨.
Brownie with passion fruit sorbet and caramelized nuts.
• Sushi night.
Lime pie with Italian meringue.
