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Breakfast

Individual Shakshukas & mediterranean sausage. Homemade pita bread, labneh, & fresh fruit.
Soft scrambled eggs & bacon, freshly baked croissants and yogurt parfaits.
Bagels, fresh hot smoked salmon, cream cheese, onions, capers, tomato & fried eggs. Fresh fruit plate & overnight oats.
Crispy roasted potato hash with sautéed red peppers, onion & sausage, topped with a fried egg & queso fresco. Homemade muffins & fresh fruit plate.
Cinnamon Brioche French Toast. Glazed banana & whipped mascarpone. Soft boiled eggs, bacon & yogurt parfaits.

Lunch

Korean slow cooked pork belly lettuce wraps. Homemade scallion pancakes & steamed rice. Traditional sauces and pickled veggies.
Thai lemongrass and ginger crispy chicken wings. Cucumber & mango salad with a ginger vinaigrette. Egg fried rice.
Tuna Poke Bowls.
Crispy skin salmon filet on top of a nicoise salad of romaine, green beans, tomatoes, fingerling potatoes, a hard boiled egg & homemade dressing.
Greek style bowl with fresh salad, pickled vegetables, cous cous, homemade lamb meatballs & sauces.

Appetizers

Dinner

Moqueca; Brazillian Seafood stew of lobster, mussels, and sea bass in a roasted red pepper & coconut sauce. Served with rice & Brazilian cheese bread and a plantain salad.
63 degree sous vide egg in miso soup. An assortment of traditional Japanese omakase plates; Steamed gyoza, fresh nigiri, and hand rolled sushi.
Handmade pasta with Peruvian pesto & seared tiger prawns.
Thai crispy rice salad. Crispy duck leg confit Khao soi curry.
Filet mignon and fresh cut french fries with bearnaise sauce and roasted asparagus.
Watermelon, feta & mint salad. Morrocan fish tagine & saffron rice tahdig. Roasted za’atar cauliflower with garlicky lemon tahini.

Dessert