Normal Menu

Day 1

Breakfast- smoked salmon platter with freshly baked croissants

Lunch- charcuterie platters

Appetizers - stuffed Mushrooms

Starter- blue cheese panna Cotta with port balsamic poach pears

Dinner- pan seared scallops and chorizo served over a spring veg and champagne risotto

Desert-chocolate lava cake with mango sorbet

Day. 2

Breakfast- chocolate chip pancakes

Lunch- caprese salad with home made bread

Appetizers - lobster samosas

Starter- shrimp and wild mushroom bouchée

Dinner- pan seared duck with a port and red current reduction

Desert- baileys creme brûlée with white chocolate biscotti

Day 3

Breakfast- pain chocolate & chia seed pudding

Lunch- Moule’s Mariniere

Appetizers - shrimp toast

Starter- baked Brie with homemade cranberry and port compote

Dinner-pan seared sea bass over black squid ink pasta over a roasted red pepper sauce

Desert-raspberry and lemon Mille-feuille

Day 4

Breakfast- avocado baked eggs

Lunch- goats cheese and roasted pepper baskets

Appetizers - beetroot hummus platter

Starter- tuna tartara

Dinner- pan seared mahi-mahi in a white wine tomato and basil sauce

Desert- key lime pie

Day 5

Breakfast- yogurt parfait & raisin swirls

Lunch- crab and avocado salad

Appetizers - cheese scones with vintage cheddar and port cranberry compote

Starter- butternut squash soup

Dinner- rack of lamb over blue cheese polenta and balsamic pomegranate reduction

Desert- strawberry cheesecake ice cream bomb

Day 6

Breakfast- overnight soaked oats & Banana Bread

Lunch- Caesar salad with BBQ shrimp

Appetizers - crispy crab and ginger dumplings

Starter- foie gras on homemade brioche with fig compote

Dinner- Bouillabaisse with crunchy bread

Desert- light non baked cheese cake with a summer berry compote

Day 7

Breakfast- smoked salmon eggs Benedict

Lunch- sushi grade tuna nicole’s salad

Appetizers - truffle popcorn

Starter-beetroot and vodka cured kingfish

Dinner- Fillet of Beef Wellington

Desert-rich chocolate truffle tower with raspberry gelato