palma de mallorca, spain

— food time

ROASTED BEEF TENDERLOIN — mashed potatoes, asparagus, creamy wild mushroom sauce
WILD MUSHROOM VOL-AU-VENT — ragout of wild mushrooms, thyme truffle cream, pastry shell
CHILLED CUCUMBER SOUP — with mint and yogurt
ROASTED CHICKEN BREAST — with thyme jus
CARROT CAKE — cinnamon cream cheese frosting, roasted walnuts
BAKED FRENCH ONION SOUP — with gruyère cheese and herb croûtons
PAN SEARED BARRAMUNDI — crushed red bliss potatoes, grilled squash, sauce vierge
DUCK A L’ORANGE — seasonal vegetables, gratin potato
VEGETABLE CASSEROLE — moroccan couscous, chickpeas, coriander
PEACH SHORTCAKE — with strawberry lime coulis

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