Mediterranean

---

Breakfast

Spanish Tortilla with Patatas Bravas
Fruit Platter
Assorted Pastries and Breads
Eggs to Order
Bacon and Sausage
Roasted Tomatoes

Lunch

---

Tuna Carpaccio with Pumpkin Seed Oil, Watermelon, Manchego and Sangria Gelee
A Trio of Gazpacho Shots with Chilled Octopus Spoons:                             
Melon, Yellow Tomato and Red Tomato- Cucumber
Fresh Sardines Stuffed with Currants, Capers, Parsley with Arancini, Mixed Greens and Kalamata Vinaigrette
Almond Cake with Campari Granita

Dinner

---

Appetizer

---

Baby Squid Skewers with Oregano Relish
Caprese Crostini with “Spherical” Tomato, Basil Fluid Gel and Mozzarella Foam

Starter

---

Chorizo “Tiled” Sea Bream with Orecchiette Pasta, Lambs Lettuce and Cannelloni Beans with Tarragon Pesto

Main course

---

Fig Balsamic Laquored Wild Boar on Fried Polenta Cake and Grappa Butter Sauce

Dessert

---

Rice Pudding with Zabaglione and Preserved Lemon “Glass”