DAYLY BREAKFAST SELECTION
Breakfast are a selection of fresh fruits, nuts, juices, yoghurts, cereals, freshly baked pastries or breads, coffee, decaf, and tea.
Breakfast can be cooked to order or enjoy one of the chef’s daily features such as:
Smoked Salmon And Crème Fraiche Omelet With Tomato Salsa, Hash Brown Potatoes.
Seafood Benedict On Sundried Tomato Focaccia With Valencia Hollandaise Sauce.
Home Made Blueberry Waffles Served With Fresh Fruit And Vermont Maple Syrup.
DAY 1
LUNCH
Salad of roasted pears, Roquefort cheese, toasted pecans, over arugula with warm sherry balsamic dressing served with freshly made whole wheat bread.
Grilled Mahi Mahi with mango salsa, lemon basmati rice and spinach and edamame bean salad.
Steaks with Lentils and Harissa Hummus.
Freshly made raspberry sorbet with lemon tuiles.
DINNER
Chilled melon and San Danielle ham OR/AND Gazpacho.
Filet Mignon with a port wine sauce, mashed sweet potatoes,with cilantro and lime, roasted asparagus tips, stuffed baby sweet red pepper with olive tapenade.
Croquetas on a bed of sweet potato mash, roasted shallots, pickled red onion and zucchini.
Passionfruit tart.
DAY 2
LUNCH
Grilled figs wrapped in prosciutto and fresh basil with hazelnut and balsamic glaze.
Slow roasted lamb leg in tomato with chickpeas and harissa.
Couscous salad with pomegranates and toasted pine nuts.
Root vegetable salad with tahini dressing and leafy garden salad.
Poached peaches, with raspberry sauce and vanilla ice cream.
DINNER
Smoked paprika hummus – Wasabi & lime guacamole – Avocado & corn salsa.
Seared scallops with lemon over Frisée salad.
Rack of lamb with macadamia nut crust, honey and red wine vinegar sauce, roasted baby potatoes, minted pea timbale and carrot puree.
Mango cheesecake with Chantilly cream.
DAY 3
LUNCH
Caprese Salad stack with micro greens and toasted ciabatta.
Creamed spinach with double cream and medium-rare steak with roasted vegetables.
Linguini alfredo.
Milk gelato with espresso granita and almond macaroon.
DINNER
Beef Carpaccio AND/OR Beetroot Carpaccio.
Cucumber sorbet.
Lobster Thermidor, with fried onions rings and French fried potatoes with fresh herbs and mixed garden salad.
Coffee Crème Brulé.
DAY 4
LUNCH
Grilled shrimp skewers with roasted lemon.
Grilled Salmon on asparagus served with Penne pasta salad.
Flambéed bananas with rum and chocolate ice cream.
DINNER
Orange and lemon salad with fennel and celery.
Green Goddess cold soup with toasted baguette.
Wagyu beef New York strip on soft truffle mash and Gnocchi with tomato marinara, Grilled zucchini, squash and red onions.
Iced lemon mousse and vanilla wafers.
DAY 5
LUNCH
Whipped feta with plum tomato and avocado salad.
Parmesan crust Tilapia with Rosti potato cakes with Chef’s Salad.
Fresh Strawberries and Tangerine granita.
DINNER
Grilled Chanterelle Mushroom Salad with Lemon and Parmesan cheese, over spring greens with French vinaigrette.
Cucumber and mint sorbet.
Crisp red Snapper with ragout of potatoes, onions, artichokes with sauce Vierge.
Dessert: Poached pears with red wine and cinnamon.
Christmas pudding ice cream.
DAY 6
LUNCH
Mozzarella, Avocado, Tomato and Basil Salad.
Lobster Cakes with fresh Tartare sauce and a Roasted peach and Goat cheese salad over Arugula and spinach with toasted almonds.
Fusilli pasta salad with lemon and Chili garlic sauce.
Lemon Sorbet and fresh raspberries.
DINNER
Leek and caraway flan with mustard sauce.
Creamy Maple, Pear and Parsnip Soup with crispy ciabatta.
Miso Black Cod on a bed of Asparagus with Steamed green vegetables.
Crepes with caramelized oranges with Cointreau
DAY 7
LUNCH
Sushi Platters - variety of fish and vegetarian options.
Sashimi Vegetarian rice paper hand rolls with Japanese dipping sauce.
Soft Shell crab tempura salad.
Green Tea Ice Cream and fresh strawberries.
DINNER
Cold cucumber gazpacho with Greek yogurt and micro greens.
Clams in white wine with grilled baguette.
Fillet Mignon and seared scallops on a light truffle mash.
Raspberry Mousse.