Healthy pleasures

This menu has been thought and developed on the basis of a natural, local, seasonal and low environmental impact food, shortly cooked to preserve their freshness.“Healthy menu” is the menu section which include incredibly fresh and tasty dishes, a combination of natural products and fresh local ingredients with a reduced use of fats. “Vegetarian menu”is a collection of our creations and iconic dishes reinterpreted in a modern, lighter and vegetarian style, vegan friendly . To finish “Vegan menu”, a large variety of brillant homemade dishes without ingredients of animal origin

 

Healthy menu

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

 

The Chef Affairs

 

Vegetarian menu

  • 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 a
  • 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

 

The Chef Affairs

 

Vegan menu

  • 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 

 

 

 

 

The Chef Affairs

 

Prices & Info

The cost depend on how many you are, your menu choices and your location.

An average cost for 4-5 different specialties:

Less than 11 people please ask for the quote

11 to 15 people: € 45/55 pp

16 to 20 people: € 42/52 pp

more than 20 people: please ask for the quote

Prices include: Food, cooking, table set, table service, cleaning and final tiding

To receive a quote or more info please contact us 

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