Tamiro

SAMPLE MENU 

• • Smoked Salmon Benedict: Toasted English muffin topped with smoked salmon, poached eggs, and creamy hollandaise sauce, served with a side of fresh greens.
  • Mango Coconut Chia Pudding: A refreshing blend of creamy coconut chia pudding layered with ripe mango puree and topped with toasted coconut flakes.<
  • French Toast Soufflé: Fluffy brioche soaked in vanilla custard, and served with a mixed berry
    compote and maple syrup
  • Avocado Toast with Poached Eggs: Sourdough toast topped with smashed avocado, cherry tomatoes, feta cheese, and perfectly poached eggs, garnished with microgreens.
  • Greek Yogurt Parfait: Creamy Greek yogurt layered with honey, granola, and fresh seasonal berries, finished with a drizzle of wildflower honey and a sprinkle of toasted almonds.

• Mushroom Buddha Bowl: A fusion of roasted mushrooms, carrots, avocado, cucumber, greens, on a bed of sushi rice, topped with a zesty sesame ginger dressing.
• Mediterranean Quinoa Salad: A light and refreshing salad featuring fluffy quinoa, cherry tomatoes, cucumber, Kalamata olives, feta cheese, and a lemon herb vinaigrette.
• Grilled Vegetable Panini: A colorful medley of grilled zucchini, eggplant, bell peppers, and provolone cheese on ciabatta bread, served with a side of truffle-infused sweet potato fries.
• Shrimp and Avocado Salad: Succulent grilled shrimp served atop a bed of mixed greens, avocado slices, grapefruit segments, and toasted pine nuts, drizzled with a citrus vinaigrette.
• Lemon Cream Pasta: Light lemon cream pasta tossed together with pistachios and pink pepper and topped with crispy garlic flakes

• Fig and Feta Bites: caramelized figs with hot honey on top of whipped feta creme.
• Artisan Cheese Platter: A selection of aged cheeses served with honeycomb, nuts, and freshly baked artisanal bread.

• Seared Scallops with Citrus Beurre Blanc: Tender scallops delicately seared, accompanied by a citrus-infused butter sauce.
• Sushi Platter: An assortment of fresh sushi rolls, with shrimp ceviche filled in rice paper tacos.
• Vegetable Paella: A Spanish-inspired rice dish loaded with saffron-infused rice, bell peppers, artichokes, peas, and seasoned tofu, finished with a sprinkle of fresh parsley and lemon wedges.
• Orange Herb Chicken with Roasted Vegetables: Chicken marinated in a tangy orange herb marinade, and served alongside a medley of seasonal roasted vegetables tossed in olive oil and herbs.
• Seared Ahi Tuna with Wasabi Aioli: Sushi-grade ahi tuna seared rare and thinly sliced, served with a creamy wasabi aioli and pickled ginger.

• Coconut Pannacotta: Coconut Pannacotta with peach coulis, garnished with shaved coconut and fresh mint
• Tropical Fruit Sorbet: A refreshing trio of mango, pineapple, and passion fruit sorbets served in a
  crisp tuile shell, garnished with fresh mint leaves.
• Avocado Chocolate Mousse: Ripe avocados blended with melted dark chocolate, honey, and a splash of almond milk until smooth and creamy, offering a decadent yet healthy dessert option.
• Raspberry Lime Pie: A non baked creamy pie made with a crust of nuts and two smooth layers of raspberry and lime cream, Topped with Pistachios and thin lime slices