Breakfast

served with coffee, tea, juices,

home-made fresh breads and a tropical fruit platter

Mozzarella, Fesh Herbs and Pepper Omelet with Fresh Croissants

Goat Cheese and Scallion Soufflé with Prosciutto Bread Sticks

Spanish Frittata with Tomato and Avocado Toast

Crepes with Sautéed Cinnamon Apple & Light Yogurt Mousse

Poached Egg Basket with Ham and Hollandaise sauce

on a Crispy English muffin

Blueberry Pancakes with Crispy Bacon and Maple Syrup

Lunch

Classic Carbonara with Proscuitto, Fresh Parsley and Green salad

Minted Coconut Chicken Rice, Feta Bread and Crispy Sugar Snaps

Chilled Salmon Lasagna, with Sour Cream and Cucumber Salsa

Sesame Seared Tuna Salad with Haricot Verts, Carrots, and Crispy Potatoes

Sweet Chili Prawn Cakes with Fruit Chutney on a Bed of Fresh Greens

Roasted Tenderloin Salad

Hors D’Œuvre

Pesto Stuffed Baby Red Peppers

Coconut Shrimp in Spicy Caribbean Dipping Sauce

Hoisan Duck Purses in Plum Sauce

Tomato and Eggplant Tarts

Breaded Mozzarella in Ginger Reduction

Pear and Gorgonzola Bites

Starter

Mozzarella and Grilled Chilli Salad

Brie Flamed in Apple Rum

Creamy Potato and Smoked Salmon Soup

Roasted Bocconcini and Proscuitto Salad

Asian Tuna Tartar in Cucumber Cups

Bacon and Sage Tortellini

Main Course

Grilled Halibut with Cilantro Pesto, Lemon-Herb Risotto and Steamed Peas

Bacon Wrapped Tenderloin, Gratin Dauphinois and Orange Asparagus Salad

Crispy Duck with Walnut Vinaigrette, Braised Endives and Haricot Verts

Moroccan Lamb Skewers, Baked Figs and Fennel with Crispy Polenta and Thyme Reduction

Veal Piccata with Capers and Pine Nuts served on Mache with Delicious Vegetable, Israeli Couscous

Thai Green Chicken Curry with Nutty Basmati and Stewed Fruit

Dessert

Sticky Date and Almond Toffee Pudding

Warm Peach Turnovers with Pistachio Cream

Hot Minted Chocolate Cakes

Classic Crème Brulée

Lavender Panna Cotta

Mini Passion fruit Cheesecake with Mango,Ginger dressing Dressing