PACHA

DAY ONE

Lunch

• Traditional Minestrone with Glazed Vegetable and Parmesan Croutons


• Beef Carpaccio with Local Rucula and Champagne & Basil Foam


• Beef Tournadeau wrapped with Zucchini in a Champagne Saucewith Istrian Style Dumplings


• Chocolate Mousse infused with White Pepper and Cinnamon

Dinner

• Gazpacho Mediterranean Style with Soy Sauce Reduction


• Salmon Skewers Marinated in Ginger and Served with Saffron Rice


• Local Cheesecake with Wild Berry Puree and Fresh Mint

DAY TWO

Lunch

• Prawn Bisque with Croutons


• Caper Salad with Onion, Tomato, Scampi and Julienne of Wakame


• Marinated Local Lobster with a Traditional Marinade served with Fettuccini and a Local Cheese


• Panna Cotta infused with Gin and Ginger

Dinner

• Pasta Italian!!! (Bolognese with Walnut and Olives)


• Smoked Duck Breast Risotto served in Hard Cheese Nest


• Spicy Fruit Salad with a Hint of Local Truffle

DAY THREE

Lunch

• Cream of Broccoli Soup with Mediterranean Herbs and served with a Cream and Chili Foam


• Octopus Salad served with a Citrus & Herb Dressing


• Steamed Filets of Local Sea Bass with Roasted Orange, Basil and Feta Cheese with Blanched Seasonal Vegetables Marinated in Mediterranean Herbs


• Flambé Crepes Filled with Fresh Fruits and Served with a Sour Cherry Puree

Dinner

• Chefs Salad with Chicken, Quail Eggs with a Special Chefs Dressing


• Marinated Beef Filet with Frozen Mustard and a Mascarpone and Course Black Pepper Foam


• Prosecco with Amaretto Biscotti, Cinnamon and Figs

DAY FOUR

Lunch

• Traditional Home made Veal Broth with Wheat Grit Dumplings


• Spaghetti with Prime Veal Cut, Nutmeg, Hard Cheese and Butter Sauce


• Grilled Beef Filet with Red and Green Pepper Coulis Served with Wok Stir Fry Vegetables


• Strawberry Gateaux with a Chocolate Ganache

Dinner

• Salt cured Fresh Salmon with Lemon, Orange and Course Salt 
  Served with Chardonnay Flambé and Sautéed Penne


• Baked Sea Bass Filets wrapped with Prosciutto and Fennel and served with a Spinach and Parsley Foam


• Vanilla Ice Cream and Pumpkin Oil Foam

DAY FIVE

Lunch

• HTraditional Fish Soup Served with Toasted Croutons


• Filet of John Dory and Farfalle Pasta - Served the Dalmatian Way!!!(Parsley, Garlic and Xtra Virgin Olive Oil)


• Seared Tuna Steaks Wrapped with Pancetta and Rolled in Toasted Sesame Seeds and Served with Anchovy & Caper Foam and Green Pea Puree


• Coconut Cubes Coated with Mascarpone & Vanilla crème

Dinner

• Asparagus and Lentil Soup with Croutons and Crème Fraiche


• Traditional Lasagne Layered with Proscuitto, Spek, Kulen and Cheese


• Carrot Cake Served with a Rich Cream Sauce

DAY SIX

Lunch

• Mexican Tortillas with Red Kidney Beans, Peppers, Sweet corn and Chicken Served with a Mexican Style Sauce and a Spicy Emulsion of Cheese and Cream


• Mixed Seasonal Vegetable Salad with Chicken Skewers Crumbed in Sunflower Seeds


• Julienne of Caramelized Vegetables with Beef Tournadeau, wrapped in Eggplants Marinated in Soy Sauce and Cayenne Pepper


• Fruit Tiramisu with Sage and Mint

Dinner

• Sautéed Prawns Wrapped in Pepper, Zucchini, Leek and Carrot and Served with Sweet Chili Sauce


• Chefs Special Fish and Seafood “Epiphany”!!!(with Mussels, Prawns, Tuna, Monk Fish & Cod Fish)


• Grilled Fresh Salmon Filets Served with Sweet Corn and a Lemon, Lime & Olive Oil Foam


• Fruit Fool with Ice Cream, Candied Fruits and a Rum Sauce

DAY SEVEN

Lunch

• Veal Ragyu Soup with Brunoise of Vegetable and Home Made Dumplings


• Vitello Tonnato (Served with Tuna Sauce and Sweet Paprika Powder & Fresh Oregano)


• Pasta with Prime Beef, Rosemary, Sautéed Cherry Tomato, Mustard and a Light Truffle and Pineapple Sauce


• Rafaello Cubes with Chilled Cream

Dinner

• Medallions of Sea Bream with a Orange and Basil Sauce and Lanolin Seeds with Saffron Rice


• Carpaccio Fantasy!!! (Cuttlefish, Fine Dice Vegetable Minestrone and Coffee Dressing)


• Crepe Torte with Nutella Sauce and Wild Berry Coulis