The Absolute Cooking Menu Suggestions
The advantage of a private chef is that you are not tied to a menu.
You can put together your own menu to suit the season and the occasion ...
To give you an idea of what I cook, you’ll find a small selection of sample menus here.
Changes and combinations are of course possible and experience ...
Have fun browsing and let me whet your appetite ...
Pure Taste
Thinly sliced rump steak with green beans in tomatosauce
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Majorcan fish soup
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Surf & Turf from Iberico & Soller Gamba with potato gratin and baked cherry tomatoes
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Homemade lemon tart with bitter orange jam and muscat ice cream
89 € per person
Classic & good
Baked goat cheese in a pastry with rosemary icecream and berries
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Big white beans in saffron stock with clams
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Braised leg of a lamb with tumbet and baked herb potatoes
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Almond cake with almond ice cream
85 € per person
Wild Mallorca
Stuffed squid on Kale
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Roasted red legged partridge with lemon, sage and mash
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Ragout form the wild goat with couscous and mint yoghurt
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Tart with a compote of rhubarb, plum, fig and bay leaf cooked in Rioja
89 € per person
From old to new
Fried mushrooms, dill, garlic and yogurt foam, paprika tartlet
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Roasted sea bass with baked red vegetables and a velvety potato cream
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Curry from Iberico with peach, mint yogurt and fresh flatbread
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Panna cotta from Soller oranges with lemon foam and almond brittle
85 € per person
Light & tasty
Tartare from the catch of the day with walnut oil, oranges and mint
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Cold garlic-almond soup
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Lamb skewer with mahon & tomato bulgur and salsa verde
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Cava espuma with lemon ice cream and seasonal berries
85 € per person
Winter Blues
Marinated beetroot with goat cheese foam and caramelized walnuts
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Monkfish saltimbocca on baked pumpkin puree
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Braised pork cheeks with seared polenta, black carrots and a tasty rosemary jus
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Chocolate cake with melting core and a plum compote
89 € per person