AKASHA

Day 1

Lunch: Summer fresh fish tacos with white fish, red cabbage, avocado, coriander and a spicy lime mayonnaise

Dinner: Grilled salmon drenched in a mango lime sauce served with green peas and coconut rice

Dessert: homemade lemon pie

Day 2

Lunch: Poke bowl with sushi-grade tuna, sticky rice, edamame beans, Julien grated carrot, avocado, cucumber, black sesame seeds, bean sprouts and a homemade kicking dressing

Dinner: Filet mignon steak served over a wild mushroom truffle risotto served with a mushroom gravy and freshly grated Parmesan cheese. 

Accompanied by a crunchy kale salad with orange, pistachio and a red wine dressing on the side

Dessert: chocolate fudge brownie combined with Forrest fruits and dark chocolate nibs. 

Day 3

Lunch: pesto pasta penne served with grilled chicken, baby spinach, pine nuts, parmesan cheese and roasted cherry tomatoes.

Dinner: Blackened mahi mahi poured with a lemon cherry tomato reduction sauce served over a sweet potato purée served with asparagus and a big garden salad

Dessert: Nutella crepe with ice cream 

Day 4

Lunch: Greek mesa with organic chicken-gyros, naan bread, tzatziki, and a big Greek salad 

Dinner: Tuna Tataki sesame-seared seared poured with a homemade Japanese ponzu sauce served with an umami cucumber edamame carrot salad 

Dessert: homemade mango yoghurt mint sorbet

Day 5 

Lunch: avocado, chipotle shrimp quinoa bowl with BBQ roasted corn, black beans and a homemade lemon cilantro marinade and fresh pico de gallo

Dinner: Grilled grouper served in a lemon sauce accompanied by lemon orzo and grilled zucchini 

Dessert: coconut ice cream with cookie crumbles 

Day 6

Lunch: Classical Cobb salad, grilled organic chicken breast served over iceberg lettuce topped with hard boiled eggs, baby tomatoes, crispy bacon, avocado, blue cheese crumbles and a homemade honey mustard dressing. 

Dinner: shrimp pasta tagliatelle coated in a aglio e olio sauce served with an arugula goat cheese salad. 

Dessert: tiramisu 

Day 7 

Lunch: green thai coconut curry combined with Asian eggplant, chicken, snow peas and fresh lime and coriander. 

Dinner: Surf and turf BBQ with steak and lobster, accompanied by grilled rosemary potatoes and a big garden salad. 

Dessert: grand dessert 

Day 8

Lunch: homemade deluxe burger made with ground beef, green lettuce, sliced tomatoes, pickles, caramelized onions and cheddar cheese. Topped with ketchup or any sauce you like. Served with vinegar chips. 

Dinner: Bacon-wrapped pork served with roasted butternut squash, topped with feta and garlic sauté spinach served with a tomato basil salad 

Dessert: Oven-baked pears with cinnamon and vanilla ice cream