Chef Julieta's Sample Menu

Breakfast

Seasonal fresh fruits and hams

Selection of cheese, jam and bacon 

Eggs cooked as desired: scrambled, omelette or fried

Avocado toast

Pancakes with maple syrup

Homemade bread and pastries

Plain yogurt, fruit yogurt

Selection of cereals: homemade granola, corn flakes, crunchy muesli

Fresh fruit juices, vegetable milks and smoothies

Coffee & Tea selection

Lunch

Marinated Tuna in olive oil, parsley and lemon served with Italian potatoes and garlic, Dijon, wine reduction and fresh dill dressing

Caramelized Onion Pie with cambembert and parmessan cheese served with mediterranean salad of fresh fig, tomatoes, burrata, basil and prosciutto

Caribean Chicken Salad with sour cream, mango chutney, natural yogurt, hearts of palm, Romaine lettuce, celery and curry

Argentinean Empanadas, meat and capresse flavours with feta salad, mango, avocado and cararmelized walnuts

Meatballs in fresh tomato sauce served with taboulé salad, couscous, mint, raisins, cucumber and lemon peel

Shirmp Tacos with variety of fillings and fresh mexican salad with corn, beans, cilantro and mango

Tataki Tuna served with passion fruit dressing, avocado and cilantro

 

Snacks

Greek olive tapanade with feeta cheese, fresh parsley & oregano, garlic, honey, lemon and olive oil

Muhammara made with grilled red peppers 

Tzattziki with fresh mint, fried coriander and plain yogurt

Variety of hummus (cheakpea, beetrooot, carrot) served with crudités

Cream cheese with sweet chilli sauce

Homemade lime cheese scones

 

Starters

Pumpkin coconut soup

Bruscheta with salsa criolla

Pastry brie caramelized onion

Spring roll with peanut sauce

Capresse salad

 

Mains

Chicken Curry served with spiced basmati rice and raita sauce

Mahi & black sesame seeds with herb pesto and turmeric rice

Pork cooked in butter, rosemary and wine reduction and caramelized pepper and onions topping served with smashed potatoes and parsley

Tuna Lime Tartare with grilled potatoes and quinoa mint, parsley salad

Guiso de Lentejas, lentils in fresh tomato sauce with vegetables, fresh oregano, parsley, pork and chorizo  

Local Wahoo, roasted edamame and pumpkin salad, served with arugula, hummus, chopped avocado, grenada and sesame seeds

Barbacue Argentinean style with grilled vegetables and potatoes, Romain salad with chimichurri and criolla sauces

 

Desserts

Chocolate brownie served with red fruits

Vanilla icecream with baked pineapple

Key lime pie

Passion fruit mousse

Apple crumble with whipped cream

Cheesecake