OKTO
LUNCH
Foie gras terrine with spiced apple chutney toasted brioche
Lobster salad with avocado, grapefruit segments, and citrus vinaigrette
DINNER
Caramelized scallops with cauliflower purée, black truffle, and crispy pancetta
Duck breast with cherry reduction, confit potatoes, and sautéed spinach
Chocolate fondant with salted caramel ice cream and gold leaf
LUNCH
Burrata with heirloom tomatoes, basil oil, and balsamic reduction
Seared tuna niçoise salad with quail eggs, haricots verts, and olives
DINNER
Velouté of wild mushrooms with truffle foam and herb croutons
Pan-seared halibut with saffron risotto, asparagus, and champagne beurre blanc
Lemon tart with meringue peaks and raspberry coulis
LUNCH
Goat cheese salad with candied walnuts and honey vinaigrette
Crab cakes with avocado salsa and microgreens
Roasted beetroot
DINNER
Tuna tartare with avocado, ponzu sauce, and sesame tuile
Miso Black Cod Fillets
Beef Wellington with duchess potatoes, glazed carrots, and red wine jus
Pistachio soufflé with white chocolate sauce
LUNCH
Watermelon, feta, and mint salad with balsamic glaze
Grilled octopus with romesco sauce and pickled vegetables
DINNER
Lobster bisque with tarragon crème fraîche and lobster medallions
Rack of lamb with rosemary jus, potato gratin, and ratatouille
Vanilla bean crème brûlée with fresh berries
LUNCH
Seared scallops with pea purée and crispy prosciutto Quinoa salad with roasted vegetables and pomegranate vinaigrette
DINNER
Gazpacho with crab meat and avocado
Filet of beef with truffle mashed potatoes, roasted bone marrow, and port reduction
Passion fruit pavlova with kiwi and mango coulis
LUNCH
Shrimp and grapefruit salad with avocado and lime dressing
Roasted butternut squash soup with sage and brown butter
DINNER
Beef carpaccio with arugula, parmesan, and truffle oil
Lobster thermidor with saffron rice and buttered asparagus
Chocolate and hazelnut praline tart with espresso ice cream
LUNCH
Burrata with roasted peaches and basil pesto
Duck confit salad with frisée, poached pears, and walnut vinaigrette
DINNER
Seared foie gras with spiced plum chutney and brioche
Sea bass en papillote with fennel, cherry tomatoes, and white wine
Grand Marnier soufflé with crème anglaise
