Day 1
Breakfast
Berry Burst Croissants drizzled in honey and crunchy walnuts
Lunch
Saffron and Pear Risotto topped with toasted Pine Nuts and Sautéed Wild Mushrooms
Starter
Filo Tart with Caramelized Onion and Brie
Entrée
Parmesan and Lemon crusted Salmon Fillet with a Creamy Dill Sauce and sautéed seasonal vegetables
Dessert
Home Made Key Lime Pie and Freshly Whipped Cream.
Day 2
Breakfast
Frittata with Sautéed Garlic Mushrooms and Crispy Bacon
Lunch
Thai Fishcakes drizzled with Spicy Peanut Sauce on a bed of Asian Slaw
Starter
Creamy Cauliflower and Nutmeg Soup swirled with Carrot and Orange puree
Entrée
Pistachio crusted Pork Tenderloin, served with Honey Glazed Butternut Squash and Apple cubes
Dessert
Chocolate Fondant with wild berry compote and drizzled with Fresh Cream
Day 3
Breakfast
Sweet Cinnamon French Toast with Tropical Fruit medley
Lunch
Marinated Pineapple and Chicken Skewers with Sweet Mango and Avocado Rice Salad
Starter
Beef Carpaccio complimented with Lemon infused Olive Oil, sprinkled with toasted Pine Nuts, slivers of Parmesan and topped with Fresh Arugula
Entrée
Shrimp stuffed Pasta Shells cooked in a Thyme, Red Pepper and Tomato Sauce, topped with Ricotta Cheese and served with baked Cherry Tomatoes and a Parmesan Crisp
Dessert
Freshly Baked Lemon Cheese Cake with Strawberry Couli and Whipped Cream
Day 4
Breakfast
Eggs Florentine with Pan Fried Basil Cherry Tomatoes
Lunch
Barbeque Seared Tuna Nicoise Salad, with gigantic crispy Croutons and pan-fried Balsamic Mushrooms
Starter
Mussels Steamed in White Wine, Garlic and Cilantro
Entrée
Coconut and Mango Grilled Chicken Breast with Rosemary Squash and Minted Cous Cous
Dessert
Sweet Banana Tart and Homemade Banana Ice Cream
Day 5
Breakfast
Stacked Blueberry Pancakes, drizzled in hot Maple Syrup
Lunch
Greek ‘Spanakopita’ Feta and Spinach Filo Pie accompanied by herbed Chickpea Salad
Starter
Parmesan and Truffle Soufflé with Pear and Pomegranate Salad
Entrée
Sweet and Spicy marinated Mahi Mahi steaks served on a Curried Parsnip Mash with Coconut Rice Balls and steamed Broccoli
Dessert
Chocolate Crème Brule with Fresh Berries
Day 6
Breakfast
Eggs Benedict with fresh Avocado and sliced Beef Tomato
Lunch
Grilled Lobster Tail Dressed in Melted Lime and Garlic Butter accompanied by ‘Zesty’ Cous Cous Salad
Starter
Seared scallops on a Pea and Mint Puree, sprinkled with crispy Prosciutto
Entrée
Sous Vide Filet Mignon with creamed Mushroom Sauce Potato Gratin and steamed Asparagus
Dessert
Tropical Eaton Mess with home made meringue, drizzled with homemade Mango Couli
Day 7
Breakfast
Honey drenched Oatmeal and Raisin Breakfast Muffins with Thick Vanilla Yoghurt
Lunch
Sushi Platter
Starter
Salmon Tartare with Avocado and Beetroot layers, drizzled with Parley Oil
Entrée
Laura’s ‘secret recipe’ Vegetable Lasagna with Greek Salad and home made Garlic Bread
Dessert
Poached Pears in Sweet Red Wine Syrup with Mascarpone Cheese
Coffee and Liqueurs offered after every Lunch and Dinner
