SAMPLE MENU by CHEF DAVID BUSTOS
BREAKFAST
Fresh fruit, fruit salad,
Toast, cereals, pastry bakery
Porridge Cake with dates, Yogurt, Granola
Pancakes with red fruits and maple sirup, Banana bread
Omelets and boiled, Benedict, fried eggs
Avocado toast, Smoked salmon
Cold sausages, cheese table
DAY 1
LUNCH
Caprese Salad with pesto pine nuts
Piccata chicken with lemon tagliatelle
Almond Cake
DINNER
Razors in beure blanc sauce
Monkfish with Green sauce Romescu and black garlic
Lemon tarte with red fruits
DAY 2
LUNCH
Cucumber salad with Asiatic dressing and cashew
Salmon with lemon sauce and vegetables
Catalan Cream
DINNER
Tuna tartar with xipotle and wakame
Beef entrecote with wok vegetables and mini potato
Rice with coconut milk and lime
DAY 3
LUNCH
Greek salad
Shrimp rice with Safran
Thin apple tart
DINNER
Burrata with pistacchio, grapes, cherry and black honey
Seabass with cauliflower puree and asparagus
Corn flan with salty caramel
DAY 4
LUNCH
Cesar salad
Tuna poke bowl
Tatin cake
DINNER
Confit artichokes with crunchy serrano ham and fried egg
Octopus with mushed potato truffle and crispy corn
Pistachio cheesecake
DAY 5
LUNCH
Ceviche Acapulco (mexican style)
Spaghetti pesto with rosemary cherry
Brownie Oreo with vanilla ice
DINNER
Carrot, red cabbage, peanuts salad with Asiatic dressing
Lamb chops with potato thymian and vegetables
Mascarpone Panacotta
DAY 6
LUNCH
Bruschetta with confit sherry and mozzarella
Chicken breast with bacon, spinach cream and cauliflower
White chocolate cake with hazelnuts
DINNER
Vietnamese spring rolls
Seafood cannelloni with black bechamel and saffron aioli
Lemon tarte with red fruits
DAY 7
LUNCH
Fresh lettuce tacos with avocado and tomato tartar
Squid with gratin potato and onion sauce
Passion fruit mousse
DINNER
Babaganoush and Muhamara with pita bread
Mushroom Risotto with beef cheeks
Lemon tiramisu