Daily Breakfast
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 Foccacia 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 OR/AND Cauliflower 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 OR Chickpea 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 OR/ AND Grilled fig with dates,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
Leafy garden salad
Roast garlic hummus with crudités
Steam green beans with Maldon salt and olive oil
Poached peaches, with raspberry sauce and vanilla ice cream
Dinner
Smoked paprika hummus – Wasabi & lime guacamole –
Avo&corn salsa
Seared scallops with lemon over frisee salad
Rack of lamb with macadamia nut crust, honey and red wine vinegar sauce, roasted baby potatoes, minted pea timbale and carrot puree OR / AND Mediterranean Tomato and Halloumi bake
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 Roasted vegetables
AND/OR Quiche Lorraine with fresh herbs
Linguini alfredo
Milk gelato with espresso granita and almond macaroons
Dinner
Beef Carpaccio AND/OR Beetroot Carpaccio
Cucumber sorbet
Lobster Thermidor, with fried onions rings AND/OR Vegetarian Green Thai Curry
French fried potatoes with fresh herbs
Mixed garden salad
Coffee Crème Brulee
DAY 4
Lunch
Grilled shrimp skewers with roasted lemon AND/OR Cream of Pea Soup with Goat cheese flower croutons Grilled Salmon on asparagus
Penne pasta salad
Three beans and vegetable salad
Mixed leaf salad with balsamic dressing
Dessert: 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 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 AND/OR Parmesan Mushroom Orzo
Chef Salad
Whole roast Cauliflower with Tahini drizzle
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
AND/OR Grilled Aubergine steaks with feekeh salad and buttermilk dressing
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
Roasted peach and Goat cheese salad over Arugula and spinach with toasted almonds
Fusilli pasta salad with lemon and chilli garlic sauce
Lemon Sorbet and fresh raspberries
Dinner
Leek and caraway flan with mustard sauce
Lobster Bisque AND/OR Creamy maple,pear and parsnip soup with crispy ciabatta
Miso black Cod on a bed of Asparagus AND/OR Za’atar roasted eggplant lentil salad with sundried tomatoes Steamed green vegetables
Crepes with caramelized oranges with Cointreau
DAY 7
Lunch
Herb blinis with smoked salmon and creme fraiche AND OR Herbed blinis with avocado mousse and creme fraiche Tuna Ceviche with mango AND/OR Vegetarian poke bowl Pesto potato salad
Caprese salad with buffalo mozzarella, fresh basil pesto and balsamic glaze
French Apple Tart with vanilla ice cream
