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Saturday
Dinner
Adriatic mussels in white wine, garlic & olive oil espuma
Fillet of sea bass with Dalmatian blitva, confit tomato & olive dust
Almond & lemon tart with vanilla cream
Sunday
Lunch
Velouté of garden peas with mint oil
Risotto with slow-braised veal & sage
Seasonal fruit platter with citrus dressing
Dinner
Zucchini rolls filled with shrimp mousse & Grana Padano
Gilt-head bream fillet with roasted peppers, zucchini purée & fennel chips
Vanilla panna cotta with marinated berries
Monday
Lunch
Burrata with cherry tomatoes, basil oil & pine nuts
Veal tomahawk on sweet potato cream & baby vegetables
Fresh fruit salad
Dinner
Octopus salad with chickpeas, lemon gel & herb oil
Monkfish medallions in white wine sauce with polenta cake
Caramel flan with orange zest
Tuesday
Lunch
Cream of roasted pumpkin with thyme & crispy croutons
Homemade pasta with chicken, zucchini & parmesan shavings
Fresh fruit platter
Dinner
Seared scallops with cauliflower purée & basil oil
Black cuttlefish risotto with parmesan crisp
Coffee semifreddo with dark chocolate shards
Wednesday
Lunch
Beef carpaccio with rocket, truffle oil & parmesan
Dry-aged rump steak with baby carrots & mushrooms in red wine glaze
Fresh fruit mix
Dinner
Shrimp bisque with cognac foam
Tuna steak with green beans, caper emulsion & olive powder
Molten chocolate soufflé with vanilla ice cream
Thursday
Lunch
Portobello mushroom stuffed with ricotta, herbs & spinach
Slow-cooked beef cheeks in red wine sauce with homemade gnocchi
Seasonal fruit platter
Dinner
Adriatic tuna tartare with citrus vinaigrette & shrimp carpaccio
Linguine with scampi & cherry tomatoes
Dark chocolate mousse with sea salt flakes
Friday
Lunch
Bruschetta trio: tomato-basil, anchovy-olive, roasted pepper
Roasted lamb shoulder with rosemary potatoes & caramelised onions
Fresh fruit mix
Dinner
Tuna pâté with fennel salad & herb crostini
Lobster in tomato & basil sauce with handmade pasta
Baked cheesecake with fig compote
