31 MAY AFTER PARTY JASON DERULO AND BEELE CONCERT

APPETIZER
WARM SALMON WELLIGTON SALAD
Mix of lettuce, salmon wrapped in puff pastry and creamy dressing.
MAIN COURSE

SURF AND TURF
Filet mignon in red wine sauce and jumbo shrimp in creamy sauce served with mashed potatoes and veggies.
DESSERT

CHOCOLATE AND HAZELNUT ISLAND
HAZELNUT CARAMEL, CHOCOLATE GANACHE AND PUFFED RICE.

APPETIZER
Tuna, salmon, hamashi sashimi, jumbo shrimp and mushroom tempura.
Served with tensuyu.
MANIN COURSE

CHICKEN TERIYAKI
Traditional recipe, served with jazmin rice and stir fried vegetables.
DESSERT

GOOD LUCK PISTACHIO
ISPAHAN FILLED WITH PISTACHIO CREAM, POCKY AND FORTUNE COOKIE

APPETIZER
VEGAN MEZZE
Traditional humus, falafel, baked eggplant, beetsin oil, tomatoes and artichokes,
served with pita bread.
MAIN COURSE
VEGETABLES RAGU WITH SPAGHETTI
Baked and cooked vegetables in homemade tomato sauce.
DESSERT

KAKLAVA
PHYLLO PASTA, PISTACHIO AND ROSE SYRUP

APPETIZER
SHRIMP COKTAIL
VOU AU VENT STUFFED WITH SHRIMP COCKTAIL

MAIN COURSE
SALMON MEUNIER CHAMPAGNE
Pan fied salmon, glaze in a soft champagne sauce, cream, mushrooms and herbs from provence
DESSERT
PEAR AND BOURBON VAINILLA CREAM BRULEE

Octopus carimañolas
Yucca croquettes, stuffed with octopus and avocado cream.

The fishing of San Blas
Half lobster with garlic Served with patacones
Tartlet
Pineapple and rum with raisins
Grandfather 12 years

CHILDREN’S MENU
Appetizer
Cheese Burger
Honey chicken fingers

Main Course
Spaghetti bolognese
Cheese pizza
Nuggests with french fries

Dessert
Ice cream and crunchy chocolate popsicle