With mixed greens, avocado, and vinaigrette

Grilled Chicken Salad

Pasta Primavera

Mango & Passionfruit Sorbet

Mediterranean Flatbread

No.6

EAT DRINK

Pasta with creamy sauce, pancetta, and parmesan.

Spaghetti Carbonara

Sparkling Water

Coca Cola

A tropical blend of rum, coconut cream, and pineapple juice.

Pina Colada

A refreshing cocktail made with rum, mint, and lime.

Mojito

Classic cheesecake with a graham cracker crust.

Cheesecake

Warm chocolate cake with a gooey center, served with vanilla ice cream.

Chocolate Lava Cake

12 oz steak cooked to perfection, served with garlic mashed potatoes.

Ribeye Steak

Served with seasonal vegetables and a lemon butter sauce.

Grilled Salmon

Crab Cakes

Orange Juice

Coke

Tiramisu

Spaghetti Bolognese

Margherita Pizza

Bruschetta

Garlic Bread

VENUE

Preheat your grill to medium-high heat. In a bowl, mix olive oil, salt, black pepper, and garlic powder. Coat the chicken breasts with the mixture.

Prepare the Chicken

Place the chicken on the grill and cook for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F/75°C). Remove from the grill and let it rest for 5 minutes before slicing.

Grill the Chicken

While the chicken is grilling, rinse and dry the mixed greens. Cut the avocado in half, remove the pit, and slice it into wedges.

Prepare the Salad Base

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.

Make the Vinaigrette

In a large bowl, combine the mixed greens and avocado slices. Top with sliced grilled chicken. Drizzle with vinaigrette and toss gently to combine.

Assemble the Salad

Serve immediately, garnished with additional black pepper if desired.

Serve

Mixed greens

Avocado

Boneless, skinless chicken breasts

Olive oil

Salt

Black pepper

Garlic powder

Balsamic vinegar

Dijon mustard

Honey

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Boil the Pasta

In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for 30 seconds until fragrant. Add broccoli florets, bell peppers, zucchini, and carrots. Sauté for about 5–7 minutes until vegetables are tender but still crisp.

Sauté the Vegetables

Stir in halved cherry tomatoes and cook for an additional 2–3 minutes until they soften slightly.

Add Cherry Tomatoes

Add the cooked pasta to the skillet with the sautéed vegetables. Toss to combine.

Mix Pasta with Vegetables

Season with salt and black pepper. Toss again to ensure even seasoning.

Season the Mixture

Remove from heat and stir in grated Parmesan cheese and chopped fresh basil. Mix well until the cheese begins to melt.

Add Cheese and Basil

Serve warm, garnished with additional grated Parmesan cheese and fresh basil if desired.

Pasta

Broccoli florets

Bell peppers (mixed colors)

Zucchini, sliced

Carrots, julienned

Cherry tomatoes, halved

Garlic, minced

Parmesan cheese, grated

Fresh basil, chopped

Peel and chop the ripe mangoes into small pieces, then measure out 2 cups.

Prepare the Mangoes

Cut the passionfruit in half and scoop out the pulp into a measuring cup until you reach 1 cup.

Extract Passionfruit Pulp

In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar completely dissolves. Remove from heat and let cool.

Make the Sugar Syrup

In a blender, combine the chopped mangoes, passionfruit pulp, fresh lime juice, and cooled sugar syrup. Blend until smooth and creamy.

Blend the Ingredients

Pour the blended mixture into a shallow dish and place it in the freezer for about 1 hour, or until it starts to firm up.

Chill the Mixture

Once the mixture is slightly frozen, use a fork to scrape and stir it to break up any ice crystals. Return it to the freezer for another 2-3 hours, stirring every 30 minutes until it reaches a fluffy sorbet consistency.

Churn the Sorbet

Once the sorbet is fully set, scoop it into bowls and serve immediately. Enjoy your refreshing mango and passionfruit sorbet!

Serve the Sorbet

ripe mangoes

passionfruit pulp

sugar

fresh lime juice

water

In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Stir until a dough forms.

Mix Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let Dough Rise

Once risen, punch down the dough and divide it into 4 equal pieces. Roll each piece into a thin circle.

Shape Flatbreads

Heat a skillet over medium-high heat. Cook each flatbread for about 2 minutes on each side until golden and puffed.

Cook Flatbreads

In a food processor, combine canned chickpeas, tahini, garlic, lemon juice, olive oil, salt, and ground cumin.

Blend Ingredients

Blend until smooth, adding water as needed to achieve the desired consistency.

Process Hummus

Taste the hummus and adjust seasoning, adding more salt or lemon juice if desired.

Taste and Adjust

Grate the cucumber and squeeze out excess moisture using a clean cloth or paper towel.

Prepare Cucumber

In a mixing bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, and salt.

Mix Ingredients

Stir until well combined. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Stir and Chill

all-purpose flour

warm water

active dry yeast

olive oil

salt

canned chickpeas

tahini

garlic clove

lemon juice

ground cumin

Greek yogurt

cucumber

dill (fresh or dried)

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs and then add the milk, melted unsalted butter, and vanilla extract. Mix until combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Combine Wet and Dry Mixtures

Grease a 9x13 inch baking pan and pour the batter into the pan, spreading it evenly.

Pour into Pan

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake

Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.

Cool

Wash the fresh strawberries, hull them, and slice them into halves or quarters depending on your preference.

Prepare Strawberries

In a mixing bowl, add the heavy cream and powdered sugar. Whip with an electric mixer until soft peaks form.

Whip the Cream

Once the cake has cooled, top it with the sliced strawberries and then dollop the whipped cream on top.

Assemble the Topping

Finish with fresh mint leaves for a refreshing touch.

Garnish

All-purpose flour

Granulated sugar

Baking powder

Eggs

Milk

Unsalted butter

Vanilla extract

Fresh strawberries

Heavy cream

Powdered sugar

Mint leaves

Squeeze fresh oranges to obtain 2 cups of juice. Ensure there are no seeds in the juice.

Juicing the Oranges

Rinse the fresh mint leaves under cold water and gently pat them dry with a paper towel.

Preparing the Mint

In a pitcher, combine the fresh orange juice, honey, and mint leaves. Stir well until the honey is fully dissolved.

Mixing Ingredients

Slowly pour in the sparkling water into the pitcher with the juice mixture. Stir gently to combine.

Adding Sparkling Water

Pour the drink into glasses and garnish each with an orange slice and a mint sprig.

Garnishing

Fresh Orange Juice

Fresh Mint Leaves

Orange Slices

Mint Sprigs

Fill a large pot with water, add 1 tablespoon of salt, and bring it to a rolling boil.

Boil Water

Add 400 grams of spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

Cook Spaghetti

Before draining the spaghetti, reserve about 1 cup of the pasta cooking water. Then drain the spaghetti and set aside.

Reserve Pasta Water

In a large skillet, add 150 grams of diced pancetta over medium heat. Cook until the pancetta is crispy, about 5-7 minutes.

Cook Pancetta

In a bowl, whisk together 3 large eggs and 100 grams of grated Parmesan cheese until well combined. Set aside.

Mix Eggs and Cheese

Once the pancetta is cooked, remove the skillet from heat. Add the drained spaghetti to the skillet with pancetta and toss to combine.

Combine Ingredients

Quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.