+ Appetizers

Served Cold

• White fish and coconut milk ceviche

• Smoked salmon blini with dill and a yogurt mousse

• Pork terrine with home-made pickle mayonnaise

• Fried cheese ravioli with a tomato fondue

• Carpaccio with arugula and “criolla” sauce

• Cheese flan with confit cherry tomatoes and basil pesto

• Chicken appetizers marinated in a light vinaigrette with caramelized onions

• Buffalo cheese bruschettas, confit tomatoes and chives

• Breaded buffalo cheese with green herbs

Served Hot

• Onion soup shot with lightly grated gruyere cheese croutons

• Rib eye steak skewers with grilled vegetables and “criolla” sauce

• Crunchy nut focaccia with eggplant caviar and a puré of confit garlic

• Cheese provoleta with pepper and basil “chimichurri”

• Vegetable quesadillas

• Chicken and green apple skewers with a curry cream

• Mini brioche with mozzarella

• Veal ravioli in a light broth with roasted almonds

• Shot of ginger and carrot soup with cornbread croutons

· Braised lamb and shallots confit on potato rosti

· Loin wrapped in pancetta with lemon, basil and parmesan.

· Pork braised with fennel, grapefruit, oranges and arugula

· Sweetbreads, red onions and slices of mushrooms on grilled tomato

· Fish breaded white mustard seed

· Nose salmon with saffron cream

+ Hot Plate

• Traditional meat and potatoe pie with fresh olives topped with Parmesan cheese

• Corn risotto with mascarpone, portobello and broccoli

• Sweet potatoes soufflé with braised pork skewers and grilled vegetables

• Beef Goulash with green spaetzle and sour cream

Small Plates

• Short rib slow roasted for 3-hours with chorizo ​​and potato rolls

• Braised pork loin with smoked potato puree, apple chutney and sweet grapefruit with rosemary

+ Dessert tasting

• Saffron crème brûlée

• Mascarpone cream biscotti with dry fruit

• Honey madelaine with a citric cream

• Chocolate cheese cake

• Red berry cream shot with a French crumble

• Mini eclairs with coffee cream

• Coconut cake and mango cream

• Cinnamon and spiced apple truffles

• Cocoa meringue with almonds and an orange cream

• Mini fruit skewers drizzled with a light mint syrup

+ Appetizers

Served Cold

• White fish and coconut milk ceviche

• Smoked salmon blini with dill and a yogurt mousse

• Pork terrine with home-made pickle mayonnaise

• Fried cheese ravioli with a tomato fondue

• Carpaccio with arugula and “criolla” sauce

• Cheese flan with confit cherry tomatoes and basil pesto

• Chicken appetizers marinated in a light vinaigrette with caramelized onions

• Buffalo cheese bruschettas, confit tomatoes and chives

• Breaded buffalo cheese with green herbs

Served Hot

• Onion soup shot with lightly grated gruyere cheese croutons

• Rib eye steak skewers with grilled vegetables and “criolla” sauce

• Crunchy nut focaccia with eggplant caviar and a puré of confit garlic

• Cheese provoleta with pepper and basil “chimichurri”

• Vegetable quesadillas

• Chicken and green apple skewers with a curry cream

• Mini brioche with mozzarella

• Veal ravioli in a light broth with roasted almonds

• Shot of ginger and carrot soup with cornbread croutons

· Braised lamb and shallots confit on potato rosti

· Loin wrapped in pancetta with lemon, basil and parmesan.

· Pork braised with fennel, grapefruit, oranges and arugula

· Sweetbreads, red onions and slices of mushrooms on grilled tomato

· Fish breaded white mustard seed

· Nose salmon with saffron cream

+ Menu

Fajitas Buffet

• Chicken Fajitas

• Beef fajitas

Accompanied by:

• Rocket

• Tomato

• Avocado

Sandwiches Buffet

• Beef Pork

• Leg of lamb

• Pork leg

Accompanied by:

• Sautéed onions and peppers

• Green salad

Brochette Buffet

• Brochette of chicken with cherry tomatoes

• Brochette beef with baby potatoes and onions

+ Dessert tasting

• Saffron crème brûlée

• Mascarpone cream biscotti with dry fruit

• Honey madelaine with a citric cream

• Chocolate cheese cake

• Red berry cream shot with a French crumble

• Mini eclairs with coffee cream

• Coconut cake and mango cream

• Cinnamon and spiced apple truffles

• Cocoa meringue with almonds and an orange cream

• Mini fruit skewers drizzled with a light mint syrup

+ Appetizers

Served Cold

• White fish and coconut milk ceviche

• Smoked salmon blini with dill and a yogurt mousse

• Pork terrine with home-made pickle mayonnaise

• Fried cheese ravioli with a tomato fondue

• Carpaccio with arugula and “criolla” sauce

• Cheese flan with confit cherry tomatoes and basil pesto

• Chicken appetizers marinated in a light vinaigrette with caramelized onions

• Buffalo cheese bruschettas, confit tomatoes and chives

• Breaded buffalo cheese with green herbs

Served Hot

• Onion soup shot with lightly grated gruyere cheese croutons

• Rib eye steak skewers with grilled vegetables and “criolla” sauce

• Crunchy nut focaccia with eggplant caviar and a puré of confit garlic

• Cheese provoleta with pepper and basil “chimichurri”

• Vegetable quesadillas

• Chicken and green apple skewers with a curry cream

• Mini brioche with mozzarella

• Veal ravioli in a light broth with roasted almonds

• Shot of ginger and carrot soup with cornbread croutons

· Braised lamb and shallots confit on potato rosti

· Loin wrapped in pancetta with lemon, basil and parmesan.

· Pork braised with fennel, grapefruit, oranges and arugula

· Sweetbreads, red onions and slices of mushrooms on grilled tomato

· Fish breaded white mustard seed

· Nose salmon with saffron cream

+ Starters

• Sweetbreads, green onion and mushrooms marmalade, sweet potatoes chips and onions in a wine vinegar reduction

• Mixed greens with arugula, roasted peppers, caramelized onions, blue cheese and nuts

• Brisè tartlet with figs in syrup, brie cheese, walnut vinaigrette and spicy sprouts

• Pork terrine with chicken and orange infused mustard

+ Main courses

· Eye steak with grilled vegetables and rustic potatoes (This dish is served only with the doneness of meat "ready")

· Diced grilled chicken with teriyaki sauce and garnished with steamed vegetables

· Roasted beet risotto with Parmesan cheese, peas and portobello mushrooms

· Spelling of braised pork, creamed potatoes, apple chutney and apple chips thyme syrup

· Pumpkin and parmesan cheese capelettis in sage butter and roasted hazelnuts

+ Desserts

• Saffron crème brûlée

• Mascarpone cream biscotti with dry fruit

• Honey madelaine with a citric cream

• Chocolate cheese cake

• Red berry cream shot with a French crumble

• Mini eclairs with coffee cream

• Coconut cake and mango cream

• Cinnamon and spiced apple truffles

• Cocoa meringue with almonds and an orange cream

• Mini fruit skewers drizzled with a light mint syrup