Chef Marcel Schacht

Mango Avocado Salad with fresh lime juice and paprika sauce

Orange & Fennel Millefeuille with a touch of fresh herbs

2 layers Tartare Tuna and avocado with sesame seed and Modena balsamic vinagrette cream

See Bass Ceviche on lean fish ginger sauce and mini crunchy vegetables

Variety of meat, fish and veggies mini Tacos made with homemade Tortilla and side of giacamole and salsa verde ans roja

Mole variations: negro, yellow and green

Passion fruit-maracuja mousse and chocolate sauce

Mango Pure' with chocolate and caramel sauce

Moulleux au chocolat with Chilly

Soup Veloute' carrots & ginger with chia seeds and croutons

Zucchini- Cream Cheese rolls tomatoes

Burrata on a base of cherries tomatoes, fleur du sel & fresh basil from the garden

Spicy lentil turmeric coriander soup

 Rice noodles with chou rouge pure, shiitake mushrooms, coriandel and nuts (Gluten Free)

Rice tofu with eggs and grilled veggies

Linguine with cherry tomatoes, burrata , basil and extra virgin olive oil

Tiramisu

Turmeric panna cotta

Passion fruit-maracuja mousse and chocolate sauce

Madeleine aux poisson and fresh herbs

Salmon Tartare, asparagus, lime vinagrette & dill

Soup Veloute' carrots & ginger with chia seeds and croutons

Warm honey goat cheese on a toast with romanesco salad

Italian San Daniele wityh fresh grilled vegetables

Duo Parmiagiana: Baked Eggplant and Marinated Zucchini with fresh Basil and Parmiggiano Reggiano DOP

Sole Meunière, green beens and steamed baby potatoes with sause Meunière

Langoustine linguine with cherry tomatoes and sauce bisque and withe wine, parsley and extra virgin olive oil

Filet Mignon in a crust with a side dish of glazed green vegetables

Lemon tartlet with fresh champagne lemon juice

Turmeric panna cotta

Madeleine de chorizo with fresh herbs

Mango Avocado Salad with fresh lime juice and paprika sauce

Grilled Picanha (180gr), vinaigrette sauce, farofa and basmati rise

 Moqueca de Peixe with Basmati Rice, fresh tomatos, onions, red and yellow peppers, coriander (this is a Brazilian dish made with Fish, veggies & Coconut milk)

Passion fruit-maracuja mousse and chocolate sauce

Crostini with anchovies, capers, olives and extra virgin olive oil

Risotto ai gamberi (or shiitake mushrooms for vegetarians), sauce bisque

Italian San Daniele wityh fresh grilled vegetables

Serve the Polipo with steamed potatoes on lime and parsley sauce

2 layers Tartare Tuna and avocado with sesame seed and Modena balsamic vinagrette cream

Burrata on a base of cherries tomatoes, fleur du sel & fresh basil from the garden

Langoustine linguine with cherry tomatoes and sauce bisque and withe wine, parsley and extra virgin olive oil

Bistecca Fiorentina with rosmary and extra virgin Olive Oil and mixed grilled vegetables (egglplant, yellow pepper, zucchini and mushroom)

Polenta with ragu' bolognese in tomatoes sauce and parmiggiano reggiano DOP

Tiramisu

Turmeric panna cotta

Soup Veloute' carrots & ginger with chia seeds and croutons

Zucchini- Cream Cheese Maki with soya sauce

Mix of coulours Salad: Khale, Carrots, Quinoa, fresh herbs, chia seed (Gluten Free)

2 layers Tartare Tuna and avocado with sesame seed and Modena balsamic vinagrette cream

 Rice noodles with chou rouge pure, shiitake mushrooms, coriandel and nuts (Gluten Free)

Tataki beef with sesame seed and teriyaki sauce on a base of topinambur-ginger veloute'

Mango Pure' with chocolate and caramel sauce

Madeleine aux poisson and fresh herbs

Salmon Tartare, asparagus, lime vinagrette & dill

Warm honey goat cheese on a toast with romanesco salad

Madeleine de chorizo with fresh herbs

Burrata on a base of cherries tomatoes, fleur du sel & fresh basil from the garden

Low temperature Baked Foie Gras on a toasted grains bread with red fruits jam

Sole Meunière, green beens and steamed baby potatoes with sause Meunière

Filet Mignon in a crust with a side dish of glazed green vegetables

Entrecôte (200gr) with sweet potato mousseline and beef juice sauce and green vegetables ice cream

Chicken supreme, potatoes mousseline & poultry jus and green vegetables ice cream

Vanilla Creme Brulee'

Selection of small ovens

Selection of macarones

Salmon Tartara & veggies

Madeleine aux poisson and fresh herbs

Foie gras fleur du sel toast

Veloute de celery with mix seed and dill

2 layers Tartare: Tuna and avocado with sesame seed and Modena balsamic vinagrette cream

Jambon cru wityh fresh grilled vegetables

Lobster with on a base fennel puree and bisque sauce

Langoustine linguine with cherry tomatoes and sauce bisque and withe wine, parsley and extra virgin olive oil

Filet of beef in its own juice, gratin dauphinois with glazed green vegetables

Duck breast with celery mousseline, duck jus and glazed asparagus

Grilled scallops with three cereals (quinoa, burgul & couscous), mint sauce

Vanilla Creme Brulee'

Turmeric panna cotta

Selection of small ovens

Selection of macarones