_{Paloma's guests will enjoy personalized meals crafted by Chef Paola according to their preferences.}

Breakfast & Brunch

PLATTERS

(1) Sliced smoked salmon combined with fresh sliced cucumbers, tomatoes and goat cream cheese; (2) Boiled eggs, mayo, black caviar, butter and warm bread; (3) Sliced tomatoes with buffalo mozzarella, pesto and basil

TOASTS AND SPREADS

(1) Avocado toast with eggs sunny side up; (2) Blue cheese toast with honey and walnuts (prosciutto optional); (3) Brie toast with cranberry marmalade; (4) Waffles with homemade apricot marmalade; (5) Homemade low calorie tuna pate

LIGHT BREKY

(1) Chia pudding with fruits; (2) Oatmeal with fruits or chocolate; (3) Smoothie; (4) Sliced fruits from local market; (5) Eggs and bacon; (6) Hummus

Lunch

SALADS

(1) Crispy calamari salad with arugula, pickled red onion & lemon-caper vinaigrette; (2) Chickpea & cucumber salad with feta, mint, and charred lemon shrimp; (3) Lobster & avocado salad in butter lettuce cups with citrus aioli; (4) Heirloom tomato and watermelon salad with burrata, basil, and aged balsamic reduction

LIGHT MEALS

(1) Tropical ceviche with passion fruit, coconut, and lime served in a pineapple half; (2) Coconut-marinated mahi mahi sliders with pineapple-jalapeño slaw; (3) Char-grilled octopus with spiced sweet potato purée and papaya chutney; (4) Scallop carpaccio with lime zest, pink peppercorns, and edible flowers; (5) Roasted plantain & black bean bowl with avocado cream and crispy shallots; (6) Pineapple-cured salmon with cucumber-radish salad and mint oil

Dinner

FISH

(1) Pasta with prosciutto and shrimps; (2) Tuna salad; (3) Scallops with black pasta and zucchini; (4) Salmon with couscous and cauliflower chips (with a splash of burned lime); (5) tuna filet dipped in black and white sesame with grilled veggies on side; (6) Tuna fillet with wasabi-peas mashed potatoes on side and black rice with sundried tomatoes

VEGGIE

(1) Quiche with feta cheese, fresh local figs, caramelized onions and egg filling with aceto cream on top and salad on side; (2) Couscous with cherry tomatoes, zucchini noodles, garlic, onions and parmigiano; (3) salad with feta cheese, dried tomatoes, crispy baked chickpeas and seasoned croutons with olive, lemon and mustard dressing; (4) Homemade gnocchi with blue cheese; (5) Cherry tomatoes, feta baked spaghetti; (6) Lentil and roasted eggplant salad with feta cheese; (7) Risotto with zucchini and curry; (8) Tortilla

MEAT

(1) Fresh salad with fried chicken breasts; (2) Spaghetti bolognese; (3) Pork chops with cauliflower or celery mashed potatoes; (4) Risotto with curry, zucchini and chicken breasts

Extras

SNACKS

(1) Rich cheese platter with nuts and dried fruits, truffle salami, capers, olives; (2) Fresh fruit platter; (3) Figs with firm cheese, nuts, honey, pears and olive oil

SOUPS

(1) Tomato soup with sesame sticks; (2) Minestrone with corn, zucchini, cherry tomatoes, parmigiano and cream

DESSERTS

(1) No bake cheesecake; (2) Ice cream with warm blueberry topping and nuts; (3) Pancakes