Wild Thymes

A few starter ideas:

Carpaccio of tuna with fennel and bottarga shavings.

Griddled scallops with lime and chili dressing (depending on availability).

Smoked salmon blini’s with lemon & caper crème fraîche.

New season asparagus with poached egg, frissee and crispy serrano ham flakes.

Morcillo (ibicencan black pudding) caramalised apple, watercress salad, and a créme fraîche drizzle.

Grilled goats cheese with a  fresh fig salad.

Mediterranean green vegetable soup with creamcheese foam.

 

Main courses:

Solemillo with candied chicory and rosemary potatoewedges.

Paletilla de Cordero (recipe from Juanito’s).

Middle Eastern chicken and apricot tagine.

Linguini with venus clams, garlic, parsley and white wine.

Roast guild headed bream with caramelized fennel, spinach and salsa rossa.

Seared swordfish steak with salsa al salmoriglio, rocket and rosemary parmentiers.

Melanzane parmigiana (aubergine, pomadori tomatoes, buffalo mozzerala, basil and parmesan crust).

Butternut squash, goats cheese, pumpkin seed with pesto drizzle.

Roasted pepper stuffed with wild rice, sultanas, mint, pine nuts and feta with harrissa dressing.

 

Dessert:

Dark chocolate truffle tart with strawberries.

Applecrumble cake with custard.

Lemon tart served with a raspberry coulis drizzle.

Cold summer fruit soup.

Orange salad with Grand Marnier dressing.

Pomegranate, white chocolate, walntus and peppermint.

Green fruit smoothie with fig almond truffles.

Greek red berry cocktail.

 

 

6-8 hour work:                  € 30 per hour (not including ingredients)

More than 10 people :   € 25 per head (not including ingredients)

Accompanying wines:           starting from 5 euro’s per bottle.