Menu
FROM GARDEN TO PLATE
Welcome Spring with the Gift of Earth
MINT PEAS AND ROSE PETALS
GRILLED CORN WITH PARSLEY BUTTER
TOMATO FALAFELS WITH WHOLE-WHEAT PITA BREAD
SPARKLING WINE WITH GINGER ALE AND CHERRIES
GARDEN QUINOA SALAD
SPRING RISOTTO
WINE TASTING
A variety of exotic wines accompanied by 7 tapas
TOMATO BREAD
PADRÓN PEPPERS
HAM AND SAUSAGES
BROCCOLINI AND SPICY TUNA
RASPBERRIES WITH BALSAMIC AND MASCARPONE
TASTING MENU
Boldly flavored, low-calorie 9-course meal
BREAD AND OLIVES FROM SYRIA
PEARS AND GOAT CHEESE
NEO CAPRESE
BISQUE
POACHED EGGS AND ASPARAGUS
WHOLE GRAIN BOSTON PIZZA
SMOKED SALMON WITH BRANDY
BAR AND ORANGES
FRESH PINEAPPLE AND MINT
HOLIDAY MENU
The winter wind to your plate
HOMEMADE EGGNOG SHOT, MODERN VERSION
MINI POLENTA CAKES FILLED WITH MUSHROOMS AND FETA
FESTIVE BOLANO SALAD WITH HONEY GRILLED APPLES
ROASTED YAMS WITH BOURBON
RUSTIC TURKEY ENCRUSTED WITH CANDIED PINE NUTS
MASHED POTATOES WITH BACON, ROSEMARY AND PARSLEY
PORK MEDALLIONS FILLED WITH SWEET CORN CREAM
QUINOA PUTTANESCA WITH CHILI AND CRANBERRY SAUCE