DINNER IN THE BEACH

FIRST COURSE

To choose 1

Heirloom tomato salad with Za’atar and Greek cheese: Figs, green grapes, cucumber, coriander, mint, crunchy pitta bread, and pickled onion.
* Za’atar: Middle Eastern herb and spice blend (oregano, thyme, marjoram, cumin, fennel, and coriander.
Roast beef Carpaccio: Beef fillet with creamy parmesan dressing, toasted pine nuts, and white truffle oil.
Tuna Carpaccio with hearts of palm: Fresh tuna served with avocado slices, hearts of palm, serrano pepper, soy sauce with green apple, and sesame.
Hamachi sashimi with ginger ponzu: Served with thin slices of fried garlic, serrano chili, and avocado.

To choose 2

Pepper-crusted beef tenderloin: With red wine and green pepper sauce, mashed potatoes, basil pea purée, and vegetables.
Beef tenderloin with gorgonzola sauce: Served on toasted brioche bread and sautéed organic spinach.
Totoaba with Spanish green mojo: Sustainable catch fish with coriander sauce, roasted garlic, and herbs, accompanied by confit potatoes and sautéed almonds.
Orange Totoaba: Sustainable catch fish with orange sauce, asparagus, capers, and marinated mashed potatoes.

To choose 1

Fruit smash: Crunchy meringue, stuffed with strawberry ice cream, whipped cream, and tropical fruit compote.
Chocolate cake: With caramelized nut, pistachios, and butterscotch.
Guava puff pastry: Caramelized with mascarpone cream cheese and guava compote.

Minimum of 2 people.
Maximum of 20 people.

Schedule the event 3 days prior to the date.