Chef Adrian Sugito Adrian

Tuna tartar with caviar, scallion, soy, lemon

Shrimp ceviche with mango in tortillas bowl and green

Pan seared scallops over peas purée and balsamic reduction

Caprese Salad: Sliced tomatoes, fresh mozzarella, and basil, dressed with extra virgin olive oil and aged balsamic vinegar

Crispy tofu, avocados and mixed greens with sesame seed soy dressing

Arugula and Fig Salad: Fresh arugula with sliced figs, shaved Parmesan, toasted pine nuts, and a balsamic vinaigrette

Herbs crusted sea bass over mushrooms risotto, sauted spinach and garlic butter sauce

Linguine allo Scoglio (Linguine with Mixed Seafood) • Linguine pasta served with a combination of seafood such as shrimp, calamari, clams, and mussels, in a white wine, garlic, and tomato sauce

Spicy crab meat and tuna maki rolls companion with salmon and tuna nigiri

Castillo, sponge cake with assorted fresh berries

Cream brûlée

Flourless chocolate cake with mascarpone cheese and fresh berries

Burrata cheese over cucumber, olives and tangy tomato

Fried calamari in Parmesan cheese bowl and tomato sauce

Caprese salad, fresh mozzarella with tomato and basil,olive oil and balsamic syrup

Arugula and Fig Salad: Fresh arugula with sliced figs, shaved Parmesan and a balsamic vinaigrette

Kale Caesar salad with Parmesan crostini

Mixed greens with julienne of vegetables, dried fruits and lemon vinaigrette

Linguine allo Scoglio (Linguine with Mixed Seafood) • Linguine pasta served with a combination of seafood such as shrimp, calamari, clams, and mussels, in a white wine, garlic, and tomato sauce

Marinated ny sirloin steak with mashed potato and asparagus

Pan seared jumbo shrimps and scallops with risotto and broccoli rabe

Cannoli, sweet cheese in pastry served with assorted fresh berries and chocolate syrup

Lemon and olive oil cake with assorted berries

Tiramisu

Shrimp and mango ceviche with cucumber chips

Fried calamari in tortillas bowl and tomato sauce

Fried tortillas and topped with sour cream, guacamole,tomato,olives and beef

Chicken empanadas and vegetables served with cilantro aioli

Mix greens avocado,corn, black bean, tomato and cheese in taco bowls and cilantro vinaigrette

Mixed greens with assorted dried fruits, julienne of vegetables and honey lemon vinaigrette

Grilled sirloin steak served with rice and bean, baked tomatoes and plantain with salsa verde

Pan seared herbs crusted mahi mahi served with yellow rice, baked tomatoes, plantain and salsa verde

Beef tenderloin served with a side of chimichurri sauce (made from parsley, garlic, oregano, olive oil, and vinegar), accompanied by roasted vegetables and mashed potatoes

Dulce de lehce and assorted berries

Mexican cream caramel with seasonal fruits

Pastel de Nata, flaky pastry filled with egg custard and topped with vanilla ice cream

Crispy fried tofu stuffed with vegetables and served with sweet chilli soy dipping sauce

Warm flat bread served hummus and bruschetta

Stuffed Mushrooms – Portobello mushrooms filled with a savory mixture of vegan cream cheese, spinach, and garlic

Kale with assorted dried fruits and fresh fruits with lemon honey vinaigrette

Crispy tofu,avocado and mixed greens served with sasame seed vinaigrette

Arugula and Fig Salad: Fresh arugula with sliced figs, vegan cheese and a balsamic vinaigrette

Chick peas and lentils cake served with green peas purée, roasted peppers and drizzled with balsamic reduction

Linguine pasta with pesto and assorted mushrooms

Tempeh, tofu and vegetables stir fry in sweet ponzu sauce served with fried rice and steamed bok choy

Assorted mochi with fresh berries

Coconut panna cotta served with cranberry sauce and assorted fresh berries

Vegan Chocolate Avocado Mousse – Silky chocolate mousse made with avocado, cacao, and maple syrup, topped with fresh berries

Vegetables egg roll with sweet chilli soy sauce

Burrata cheese over hummus and tangy tomato

Puff pastry filled mushrooms, scallions with creamy miso sauce

Arugula and Fig Salad: Fresh arugula with sliced figs, shaved Parmesan, toasted pine nuts, and a balsamic vinaigrette

Kale Caesar salad with Parmesan crostini

Mixed greens with assorted dried fruits, julienne of vegetables and honey lemon vinaigrette

Vegetables and tofu stir fried served with fried rice and steamed bok choy

Linguine pasta with pesto and assorted mushrooms

Chick peas and lentils cake served with green peas purée, roasted peppers and drizzled with balsamic reduction

Cannoli, sweet cheese in pastry served with assorted fresh berries

Lemon and olive oil cake with assorted berries

Cream brûlée

Burrata cheese over hummus and tangy tomato

Caprese Salad: Sliced tomatoes, fresh mozzarella, and basil, dressed with extra virgin olive oil and aged balsamic vinegar

Marinated artichoke heart and olive with spicy beef

Arugula and Fig Salad: Fresh arugula with sliced figs, shaved Parmesan, toasted pine nuts, and a balsamic vinaigrette

Greek salad, mixed greens with vegetables , feta cheese and red wine vinaigrette

Mixed greens with assorted dried fruits, julienne of vegetables and honey lemon vinaigrette

Pan seared sirloin steak served with parsley potatoes and broccolini

Reg of lamb with Marrocon couscous,asparagus and mint Demi glaze

Pan seared shrimp and scallops over risotto and broccoli rabe

Cannoli, sweet cheese in pastry served with assorted fresh berries and chocolate syrup

Kanaffe , sweet cheese in pastry and vanilla ice cream

Lemon and olive oil cake with assorted berries

Baked Brie with Cranberry and Pecans Warm, gooey brie topped with tangy cranberry sauce and crunchy pecans, served with crackers or baguette slices

Duck breast served with fig compote, baby arugula and red wine vinaigrette

Puff pastry filled mushrooms, scallions with creamy miso sauce

Mixed greens with julienne of vegetables, dried fruits and red wine vinaigrette

Kale Caesar salad

Shrimp bisque with swirl cream and pastry sticks

Reg of lamb with Chantilly potatoes, asparagus and mint Demi glaze

Marinated sirloin steak served with mashed potato and asparagus

Herbs crusted sea bass over mushrooms risotto, sauted spinach and garlic butter sauce

Cream brûlée

Flourless chocolate cake with whipped cream and fresh berries

Chocolate lava cake with ice cream and berries

Assorted vegetables tempura with sweet chilli soy aioli

Tuna tartar with tobiko, scallion, soy, lemon and crispy wonton

Shrimp and vegetables spring rolls with sweet chilli dipping sauce

Crispy tofu, avocados and mixed greens with sesame seed soy dressing

Chicken yakitori, bbq Japanese chicken in skewer

Miso soup with mushroom, tofu and green onions

Japanese fried rice with vegetables and pan seared sirloin steak

Teriyaki salmon served with unagi over rice and Asian eggplant tempura

Spicy crab meat rolls, rainbow rolls companion with salmon and tuna nigiri

Assorted mochi with vanilla ice cream and berries

Dorayaki: Sweet red bean paste sandwiched between two pancakes with assorted berries and whipped cream

Macha cheese cake with fresh berries