Starters

• Golden and red quinoa salad with marinated chicken breast, local oranges and toasted almonds
• Marinated mackerel salad with potatoes and peppers
• Squid and prawns warm salad with orange and ginger dressing
• Fresh salmon tartare with ginger and spring onion yoghurt relish, served with rucola and radishes salad
• Beetroots carpaccio with smoked trout, orange, spring onion, pistachios and thyme served with orange and horseradish vinaigrette

Main courses

• Chicken breast with braised fennels, raisin and pine seeds served with complementary green salad
• Chicken breast marinated in Mexican flavors with braised peppers and spring onions served with yoghurt and avocado relish
• Fresh local Seabass fillet with white wine, capers, aubergines and thyme sauce
• Steamed cod fillet with ginger, lime zest and fresh chili served with rucola, cherry tomatoes, pomegranates and sesame seeds salad
• Tabulé of bulgur with grilled fresh tuna, vegetables and sun dried tomato pesto
• Skewer of fresh salmon marinated in Asian flavors and vegetables with honey and lime glaze, served with basmati rice cooked in jasmine and green tea infusion

Sweety

• Melon, papaya and strawberries with minty brown sugar dressing
• Chocolate, coffee and ricotta cheese mousse
• Blackberry parfait
• Coconut milk and chia pudding with mango mousse topped with coconut flakes
• Raspberries and basil mousse

• Fresh buffalo Mozzarella with red pesto and crostini
• Caprese with pesto (Buffalo mozzarella, tomatoes, basil,olive oil and balsamic glaze)
• Home made Cannelloni with fresh Ricotta cheese, spinach fresh tomato and basil sauce
• Risotto with Asparagus, Saffron and Parmesan
• Spanish “Tortilla” with onions, Savoy cabbage and potatoes served with a complementary mix salad
• Aubergines em “Escabeche” (pickled) with goat cheese and apple vinegar emulsion
• Grilled goat cheese with apple, honey and walnuts, served with Rucola and cherry tomatoes 
• Baked red pepper stuffed with vegetarian and Feta Cous-cous
• Broccoli mousse with cashew nuts and walnuts served with local bread and fresh goat cheese bruschetta 
• Salmorejo de Cordoba served with eggs crumble and smoked paprika croutons (lighter version of the traditional Gazpacho)
• Tagliatelle with fresh tomato, aubergine, ricotta cheese and basil   
• Quinoa, fennels and turmeric mini cakes served with fennel, orange, spring onions and pistachios salad  
• Home made  burger with Pumpkin and quinoa served with yoghurt, fresh mint and lemon zest sauce
• Home made burger with chickpeas and corn served with Guacamole
• Homemade Hummus accompanied by roasted peppers and local bread 
• Beetroots carpaccio infused in clementine juice, fresh goat cheese, olive oil, pistachios and thyme 
• Sautéed spiced Tofu accompanied with green leaves, zucchini mint and basil salad
• Beetroots, potatoes, leek and apple salad with apple vinegar and herbs infusion 

 Sweety

• Melon, papaya and strawberries with minty brown sugar dressing 
• Chocolate, coffee and ricotta cheese mousse
• Blackberry parfait
• Coconut milk and chia pudding with mango mousse topped with coconut flakes 
• Raspberries and basil mousse

• Baked red pepper stuffed with vegan Cous-cous
• Broccoli mousse with cashew nuts and walnuts served with local bread fresh tomato and basil bruschetta 
• Salmorejo de Cordoba served with smoked paprika croutons (lighter version of the traditional Gazpacho) 
• Tagliatelle with fresh tomato,aubergine and basil sauce  
• Quinoa, fennels and turmeric mini cakes served with fennel, orange, spring onions and pistachios salad 
• Home made Vegan burger with Pumpkin and quinoa served with Pico de gallo sauce
• Home made Vegan burger with chickpeas and corn served with Guacamole
• Homemade Hummus accompanied by roasted peppers and local bread 
• Beetroots carpaccio infused in clementine juice, olive oil and thyme accompanied by white bean mousse 
• Sautéed spiced Tofu accompanied with green leaves, zucchini mint and basil salad  
• Beetroots, potatoes, leek and apple salad with apple vinegar and herbs infusion  
• Variety of raw or cooked seasonal vegetables

Sweety

• Coconut milk and chia pudding with mango mousse topped with coconut flakes 
• Avocado and chocolate mousse
• Champagne jelly with pears and red currants
• Sweet cous-cous with dry fruits, pomegranate and nuts
• Melon, papaya and strawberries with minty brown sugar dressing