LA PELLEGRINA 1

The daily dishes are not assigned specifically to lunch or dinner.

Lunches and dinners include freshly baked breads. The savory dishes below are not assigned to a specific meal.

Day 1

• Fennel Salad – green apple, Roquefort, walnut, apple vinegar, and fennel oil
• Chilli-Lime Shrimp – bisque foam and cuttlefish-ink tuile
• Grouper – sautéed seasonal greens, lemon sauce, crispy skin, and lime gel

Day 2

• Mixed Salad – green leaves, black cherry tomatoes, crispy prosciutto, Parmesan tuile, burnt corn, and yogurt dressing
• Avocado Tzatziki – mint, cracker, and kimchi paste
• Ribeye – three textures of potato, demi-glace, thyme sauce, and red wine espuma

Day 3

• Salmon Tataki Salad – bell peppers, sesame, mango, and wafu dressing
• Sea Bass Ceviche – kiwi, dragon fruit, and leche de tigre
• Tuna Steak – avocado cream, ponzu sauce, and mango coulis

Day 4

• Roasted King Oyster Salad – pistachio sauce and pickled radish
• Burnt Tri-Tip Slices – edamame, pickled onion, soy sauce, and aji rocoto
• Iberico – carrot cream, pickled beetroot, burnt Romanesco, and thyme cedar sauce

Day 5

• Colorful Cherry Tomato Salad – burrata, pinecone, tomato marmalade, and basil oil
• Beef Carpaccio – fried capers, black-truffle bavaroise, mizuna, and fresh olive oil
• Handmade Gnocchi – Gorgonzola cream, spinach, and roasted walnut

Day 6

• Beetroot Tartare Salad – orange wedges, pistachio, and shower cream
• Mushroom Trilogy – smoked provolone, almond fillet, feta mousse, and chive
• Duck Fillet – smoked cabbage purée, yellow beetroot coulis, roast potato, and carob syrup sauce

Day 7

• Asian Mixed Salad – goat cheese eggs, dried cherry tomatoes, and champagne-vinegar dressing
• Gilt-Head Bream Carpaccio – smoked trout eggs, sea urchin, lime, and olive oil
• White Grouper – salicornia, black-eyed peas, Atlantic bonito sauce, and a wasabi-sesame cracker

Day 1

• Lime Cream – ginger crumble, lemon curd, and caramelized hazelnuts

Day 2

• Baklava Roll – pistachio crème, almond and walnut crumble, and cinnamon syrup

Day 3

• Yogurt Panna Cotta – lime and mint sorbet on a pistachio biscuit base

Day 4

• Chocolate Dulcey Namelaka – tonka, coffee crumble, crispy pastry sheet, and red berry sauce

Day 5

• Italian Tiramisu – mascarpone cream flavored with amaretto and Savoiardi biscuit

Day 6

• Pear Tarte Tatin – mascarpone cream flavored with cardamom and black pepper, with butterscotch sauce

Day 7

• Cinnamon Sponge Cake – citrus fruit cooked in vanilla syrup, orange gel, and ginger foam

• Assorted healthy snacks and fresh, light canapés, available on request

Chef’s Style & Influences

Mediterranean and Asian influences combine seafood, fruit, pickles, sauces, and European-style desserts.