Chef Manuel Buchou

Goat cheese toasts with fine herbs and arugula salad with balsamic and nuts

French provencal fish soup with croutons and melted chees

Leek and potatoes soup with crunchy bacon

Marinated flank steak (minimum8people) with “maitre d hotel” butter and potato puree, side of provencal ratatouille

Mussels stew with tomatoes and white wine base, grilled vegetables and new potatoes

“Chicken red wine style” cooked for hours and very tender, glazed carrots and roasted potatoes with fresh rosemary

Beef burgundy style with carrots, potatoes and mushrooms,

Catch of the day with beurre blanc sauce, basmati rice and grilled mediterranean vegetables with herbs

French toast with caramel sauce and fresh berries

Poached pear with chocolate sauce, vanilla ice cream and toasted nuts

Individal mini pizza selection with arugula and tapenade dressing

Arancinis (crunchy risotto balls) with sea food stuffing and spicy tomatoes dip

Stuffed chicken breast with spinach and ricotta cheese, soft polenta with mustard and tomatoes provencale

Lobster bisque and grilled bred with truffle oil

Chilled avocado and cucumber soup, ham and mexican cheese toping

Chicken drumsticks stew in red wine and braised tomatoes, cheesy polenta

Tuna tartare on crispy tortillas, soy glaze with ginger and special avocado salad with sesame seeds

Pork tenderloin roasted whole on the grill with truffle mash potatoes, guajilo sauce and grilled mushrooms

Catch of the day with adobo and grilled pineapple, aromatic couscous made with curry and peas

Grilled shrimp with rosemary, tagliatelle del mare and grean beans wraped in bacon

Passion fruit panacota, marinated fresh berries and almond biscuits

Chocolate mousse with caramelized mango topping