Cheese and charcuterie station selected by our Executive Chef

La Delfina buffalo cheese - Goat Cendre - Saint Julien - Morbier - Brie sown with ashes - Camembert with black pepper - Vacherolau - Azul dolce - handmade country smoked - Gruyere - Fontina - spiced with basil - Cabrauntar- Crottin - Chevrottin - Manchego - Pecorino - Parmesan - Reggio

Tables of selected cold cuts:
Bresaola - artisan Serrano ham - spianatta - country salami - bondiola - tenderloin - foie de volaille - cured duck

Prosciutto carving station
with tumaca bread

Live oyster and sparkling oyster station:
pear dressing - chili dressing - cucumbers and lime - tabasco – tabasco

Sushi station:
Selection of rolls, nigiris, makis, and sashimi, prepared by our sushiman, ceviches and tiraditos

Hot bites:
Warm brie cheese with honey syrup - fresh mango
Warm octopus - smoked red peppers cream
Cured veal croquette - potato - panko
Warm skewer of portobellos - serrano ham

Drinks :
Adonis (Vincezo – Pera Grau)- Pimms Cup - Gin Tonic - Negroni

Hummus - grilled vegetables - herbs - whole wheat toast - mixed greens
Angélica Zapata Chardonnay

Ravioli stuffed with mushrooms - mascarpone - toasted almonds
Angélica Zapata Malbec Alta

Granita Bellini - sparkling wine - peach

Caramel mousse - caramelized apples - vanilla ice cream - tonka bean
Saint Felicien Semillon Doux