TRUE STORY

TAMARA'S SAMPLE MENU

BREAKFAST

• Homemade Beetroot Gravalax Salmon on toasted English Muffin with Poached Egg, Homemade Hollandaise sauc, Microgreens

• Potatoe Latkes with Thyme Sauteed Mushrooms and Spinach, Roasted Baby Tomatoes, Sunny Side Up Egg on Toasted Sourdough

• Everything Bagel with Chilly Jam, Serano Ham, Provolone Cheese, Soft scarambled egg, Fresh Arugula

• Traditional Spanish Omelet with Peppers and Tomatoes

• Spicy Shackshuka with Labneh and Poached Egg

• Brioche French Toast with Homemade Blueberry Campote, Caramelized Banana, Mascarpone cream, Maple Bacon

• Yogurt & Coconut Chia Pudding with Fresh Fruit Topping

ALL BREAKFAST SERVED WITH FRESH BAKED PASTRIES, YOGURT POTS, FRUIT PLATTER AND MUSLI

LUNCH

• Gilled Greek Salad Spiced Chicken Breast on Roasted Garlic Hummus, Pearl Cous Cous Pomegranate and Lemon Herbed Salad, Greek, Toased Pita Bread and Homemade Dill Tatziki. 

  • Cocktail: Freshly Squeezed Citrus, Rosemary, Honey, Vodka Pitcher

•  Baja Style Crispy Fish Taco with Pineapple Pico De Gallo, Red Pepper Slaw, Avocado and Pink     Radish Salsa
  
  • Cocktail: Blu and Green Apple Sangria
•  Sesame Lime Seared Tuna Bowls on Wild Rice with Wakame Salad, Edamame, Asian slaw and   Miso Dressing.
  • Cocktail: Lychee Gimlet

• Traditional Spaghetti Carbonara with Italian Pecorino and Guanciale, Orange Fenel Burata Salad, Fresh Baked Bread, Eggplant Parmugiana Stack.

  • Cocktail: Lemoncello Spitz 

• Citrus Baked Salmon with Red Onion Cilantro Salsa Verde, served with a Spiced Sweet Potatoe and Chickpea Kale Salad.

  • Cocktail: Tamarind Tequila Pithcer

• Pulled Pesto Chicken and Bacon wrap with Home Cut Fries and Chopped Green Salad

  • Cocktail: Vodka Lemon Shirley Temple

• BBQ Cajun Shrimp Skewers on a Quinoa and Avocado Salad with Jalapeno Lime Vinaigrette

  • Cocktail: Guavaberry Rum Mojito

STARTERS

• Duck Rillet with Amarena Orange Zest on Homemade Crostini

• Smoked Pork, Salsa Cantaloupe, Cucumber, Onion, Mint

• Kingfish Ceviche with Grapefruit, Avocado Cream, and a Plantain Tostone

• Old Style Cyclades Baked Feta Cheese with Marjarom and Red Pepper 

• Fava Bean Puree with Sous Vide Octopus and Caramelised Onion, Warm Pita Bread 

• Tuna Tartar with Cucumber, Sesame and Fingerlime Caviar 

• Vietnamese Fresh Rolls, Sweet Chilli, Peanuts 

DINNER MAINS

• Coconut Jerk Spiced Mahi-Mahi on Rice with a Green Mango Cilantro Salsa, Arugula

• Oven Roasted Lamb Cutlet on a Pistachio Mint Pesto, Charred Scallions and Cherry Tomato, Hassleback Potato

• Pan-Seared Red Snapper on Squid Ink Lemon Risotto, Pickled Fennel Salad and Baby Asparagus 

• Grilled Ribeye Steak with Roast Garlic Mash, Broccolini and Homemade Cajun Spice Onion Rings

• Spanish Seafood Paella with Langoustine and Muscles, Patatas Bravas and Green Salad. 

• Thai Green Coconut Curry on Jasmine Rice

• Sous Vide Pork Tenderloin on Almond Romesco, with Greens and Garlic Herbed Potato

DESSERTS

• Carrot & Cardamom Cake
• Orange Infused Burnt Basque Cheesecake
• Spice Rum Pineapple with Citrus Crumb and Vanilla Bean Cream
• Chocolate Fondant, Whipped Cream
• Coconut Panna Cotta with Mango
• Homemade Mini Pavlovas with a Passion Blueberry and Honey Drizzle
• Tripple Chocolate Brownie with Pistachio Sorbet
• Tiramisu with Amaretto Shot