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- Beurre d’escargots, French snails sautéed in almond herb butter, red wine
- Feta and Watermelon salad, with chick peas in lemon vanilla, macopa raspberry vinaigrette
- Prawn Saganaki, sautéed in virgin oil, summer tomatoes and white cheese
- La Tomate et Citron, Salad of tomato, mozzarella, lemon preserve in olive and balsamic
- Rose scented soufflé with goat’s cheese, artichoke with greens
- Seared Foie Gras, braised cabbage and fig glaze
- Smoked Duck breast and caramelized pineapple in Kamias vinaigrette
- Lemuria Pate, served with walnut toast
- Carpaccio, Cacao smoked Wagyu tenderloin, black salt and Szechwan with lime curry
- Pasta ala Romans, Homemade ravioli of ricotta and organic egg, walnut and parsley
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