**BREAKFAST/BRUNCH**
- Spinach, mushrooms, and ricotta cheese omelette - Banana pancakes with crunchy peanut butter and maple syrup - Smashed avocado toast with sunny side up egg, crispy bacon, and red chili flakes - Freshly baked croissants with brie and strawberry jam filling - Smoked salmon platter with bagels and a variety of toppings - Waffles with caramelized apples, Greek yogurt, crushed pecans, and a dash of cinnamon - Breakfast tortilla with eggs, bacon, black beans, and guacamole - Homemade muffins with chocolate chips - Homemade “burek” with cottage cheese and spinach - Overnight oats with chia seeds, coconut milk, almond flakes, and berries - Spicy egg and beans in tomato sauce baked in ramekin - Homemade banana bread with crunchy almonds and dried cranberries - Frittata made with onions, peppers, bacon, broccoli, and mushrooms - Juicy French toast soaked in honey and topped with mango and coconut flakes
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**LUNCH**
- Chicken Caesar salad with romaine lettuce, tomatoes, homemade croutons, and Caesar dressing - Spicy red shrimp curry with basmati rice - Superfood salad with grilled halloumi cheese, quinoa, spinach leaves, pomegranate, chia seeds, avocado, and sweet potato - Fish tacos with red cabbage, pico de gallo, guacamole, cheese, lime, and spicy mayo sauce - Tuna tataki on a bed of arugula and radish, served with white rice and drizzled with garlic soy sauce - Fettuccini pasta in creamy truffle and mushroom sauce sprinkled with fresh parsley - Fried shrimp salad with mixed leaves, avocado, carrots, cucumber, and boiled eggs
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**DINNER**
- Burrata with vine-ripe tomatoes served on a bed of lamb's lettuce and drizzled with pesto and toasted pine nuts - Beef steak with pea purée, bacon, and mixed leaves salad - Forest fruit sorbet with vodka and fresh mint leaves - Fish soup with rice - Oven-baked sea bass and baby potatoes with Mediterranean herbs - Chocolate brownie with vanilla ice cream and fresh berries - Tuna tartare with avocado and sesame seeds - Grilled shark in creamy lemon sauce with capers, served with grilled polenta - Vanilla bourbon ice cream wrapped in crepe and sprinkled with pumpkin seed oil and caramelized pumpkin seeds - Beet tartare with goat cheese, capers, and walnuts - Shrimp risotto with Parmigiano Reggiano cream - Coconut mousse with chocolate shavings - Devils on horseback filled with goat cheese and served with walnuts on a bed of arugula leaves - Pork fillet in creamy mushroom sauce with sweet potato mash - Lemon cake with hazelnuts and cream - Zucchini carpaccio with capers and sun-dried tomatoes sprinkled with sunflower seeds - Lobster tails with juicy tomato linguini - Mini mojito cheesecake - Cheesy scallop gratin - Tuna steak marinated in orange juice and served with fried asparagus and tomatoes - Baklava with walnuts and pistachios with vanilla ice cream
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