Sample menu

Breakfasts:

 All served with fresh juices, coffee, tea, a choice of cereals, yoghurt and a fruit platter.

Spinach & Gruyere Frittata served with sautéed potatoes & crispy bacon
English Pork sausages served with grilled tomatoes & eggs of your choice
Rum soaked French toast served with coconut syrup
Traditional eggs Benedict with homemade hollandaise sauce
Ricotta Pancakes served with a hot blueberry sauce
Croissants served with scrambled eggs & smoked salmon
Poached Peaches & Plums with Greek yoghurt & a scattering of rolled oats


Lunches:

Chicken Fajitas with a black bean salsa, sour cream & guacamole
Hot Asparagus, horseradish and Parmesan tartlet served over a bed of rocket &
balsamic marinated cherry tomatoes
Grilled chicken Tandori skewers over salad with a Minted Yoghurt dip and warm pita bread
Ricotta and Spinach Cannelloni with homemade foccacia
Tuna nicoise salad with fresh seared tuna, green beans and baby red potatoes served
with homemade dressing
Homemade Angus Beef Burger with melted Swiss cheese
& a serving of Sweet Potato wedges
Flaked salmon & Crispy Prosciutto in a light aioli dressing over a crisp garden
salad with new potatoes and capers

Appetizers:

Smoked salmon Carpaccio with prawns, horseradish cream & lime vinaigrette
Baked Brie with walnut and wild mushroom served with crostini
Thai Fish cakes with a cucumber dipping sauce
Homemade hummus and pita bites with marinated olives & feta
Shrimp ceviche
Parma ham-wrapped asparagus spears with a hollandaise dipping sauce
Italian antipasti plate

Entrees:

Beef tenderloin served with a wild mushroom & truffle risotto
& asparagus spears
 Red Snapper in a mild Thai red coconut curry served over Zucchini
ribbons and lemon grass infused fragrant rice
Jamaican jerked pork tenderloin medallions & spiced summer vegetables over
sweet potato mash
Devine Duck breast served with a port wine & balsamic reduction, roasted baby potatoes
& fresh green beans
Seared Mahi Mahi on Pak Choi with Chilli dressing and
garlic oil over linguine
Herb crusted rack of lamb served with Rosemary speared potatoes & sautéed leeks
Grilled lobster with garlic & parsley butter over Caribbean rice

Deserts:

Crème Brulee
Mascarpone and cocoa mousse with Drak chocolate flakes
Old fashioned baked Vanilla cheesecake
Classic Tiramisu
Chocolate lava cakes with a molten centre
Lemon Semifreddo served with Summer Berries
Divine black forest gateaux