DAY I

LUNCH

Strawberry and tomato gazpacho with cold-smokedscampi 

(Vegan option with smoked, pickled strawberry )

Spaghettoni with sea urchin and almond foam 

Apple crumble with homemade cinnamon ice cream 

DINNER

Slow braised pork belly, seared scallops, liquoriceapple puree and chicken jus

Sous vide cod fillet, smoked cod mousse, pea puree,fresh pea and puff potatoes crisp 

Three chocolate mouse with raspberry jelly

DAY II

LUNCH

Grilled asparagus salad, cured ham, pecorino cheese, black truffle and egg yolk dressing

Homemade ravioli with lemon ricotta, red prawns and red prawn bisque 

Decomposed strawberry cheesecake, basil sorbet

DINNER

Slow cooked and touched foie gras escalope, smoked and thin-sliced duck breast, grilled peach 

Sous Vide fillet steak, short rib croquette, pommepuree and veg, red wine jus

Classic tiramisu with coffee ice cream 

DAY III

LUNCH

Bloody Mary marinated heirloom tomato salad, avocado mousse, black olives crumble and basil dressing

Mushrooms risotto with pecorino cheese fondue and black truffle

Lemon curd tart, Italian meringue and almondpowder 

DINNER

Scampi gratin with salsa verde

Whole blue lobster “alla Catalana” pickle red onion, confit cherry tomatoes and peach puree

Selection of local cheese and jams, fresh fruit and homemade biscuit 

DAY IV

LUNCH

Crab salad, Midori (melon liquor) compressed cucumber, lime mayonnaise, reduced crab sauce and baby cresses 

Linguine with clams and candid lemon 

Chocolate Caprese cake with pistachio ice cream 

DINNER

Slow cooked duck egg, asparagus shaving and asparagus veloutè 

Roast rack of lamb, sweet potato dauphinoise, shallot puree, baby carrot and lamb jus

White chocolate brownie, caramelized white chocolate ice cream 

DAY V

LUNCH

Homemade ravioli alla carbonara

(Ravioli stuffed with ship ricotta, egg yolk sabayon and crispy guanciale)

Sous Vide corn fed chicken breast, roasted seasonal vegetables, sauté mushroom and marjoram chicken jus

Poached pear in sweet red wine syrup, vanilla ice cream

DINNER

Octopus salad, purple potatoes, pickled radish, octopus saffron mayonnaise 

Seared marinated in coffee and soya tuna steak in sesame seed crust, saute pack Choi with garlic, ginger and chilli

Babbà with limoncello and chantillie cream 

DAY VI

LUNCH

Beef carpaccio, parmesan marshmallows, rocket pestoand olive oil gel 

Sous Vide pork fillet, creamy mashed potatoes, roast artichoke and baby carrots, calvados jus

Raspberry soufflé, raspberry sorbet 

DINNER

Homemade tacos with sea bass ceviche of mango and passion fruit, guacamole 

Seafood paella 

Classic crepe Suzette with vanilla ice cream 

DAY VII

LUNCH

Salmon caesar salad, grilled baby gem, quail egg, crispy bacon, parmesan and cumin yoghurt dressing 

Pan-fried turbot, mussels, pea puree, roast baby fennel and white wine veloutè 

Dark chocolate coulant with almond ice cream 

DINNER

Black squid ink risotto, baby squid and lemon gel

Grilled rock lobster, orange and crispy fennel salad and lobster foam

Blueberry pannacotta