**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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