1 0-D a y   Sa m p l e   M e  n  u 

D a  y   1 

Breakfast- Pumpkin chocolate chip muffin tops, fresh fruit platter, assorted yogurts, eggs any style and an Italian frittata with ricotta, basil, oven dried tomatoes and boat made Italian sweet sausage.

Lunch- Steamed mussels with curry, coconut milk, garlic and ginger served over glass noodles with fresh spring roll.

Dinner- Starter- Duck and Mango strudel with Thai mint, kumquat relish.  Main- Seared yellowfin tuna steak, topped with a timbale of tuna tartare, served on salad with a spicy mango vinaigrette, puy lentils.  Dessert- Papaya Bavarian topped with fresh passion fruit, dark chocolate macadamia truffle.

D a  y   2 

Breakfast- Candied pecan scones, fresh fruit platter, assorted yogurts, eggs any style, bacon, sausage and a traditional Belgian waffle, served with maple syrup or fresh tropical fruits.

Lunch - Fresh pasta with fried sage, local squash, dried cranberries and toasted hazelnuts, topped with grilled marinated pork loin.

Dinner- Starter- Lightly smoked oysters, sautéed in butter and shallots and served on a whole kernel corn cake, fresh thyme and roasted beets.  Main- Pan seared Quail, marinated in Moroccan spices, served on a timbale of couscous, Harissa aioli.  Dessert- Peach and Huckleberry cobbler served warm, homemade Tahitian Vanilla ice cream with hints of lavender and nutmeg.

D a  y   3 

Breakfast- Warm Coffee Cake, Fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage and a Benedict of puff pastry, homemade corned beef hash, poached egg and a spicy roasted green chili hollandaise.

Lunch- Sautéed Wild Salmon with roasted wild mushrooms and carrots, braising greens, warm potato and caper salad.

Dinner- Starter- Gloucester Dry Pack Scallop seviche with Belgian endive, Pomegranate molasses, and handmade black pepper cracker.  Main- Pinot Noir braised Buffalo short ribs served on roasted beets with a prune and sweet onion compote, rosemary roasted potato.  Dessert- Flourless chocolate torte with crème anglaise, fresh fruit coulis.

D a  y   4 

Breakfast- Blueberry Gingerbread cake, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage and a short stack of pancakes served in your choice of four styles- plain, blueberry, banana cinnamon, chocolate chip.

Lunch- Dungeness Crab and Sweet corn cake (Vegetarian option- Sweet Corn and green onion cake) served with handmade gnocchi, a raw corn jus and smoked paprika.

Dinner- Starter- Chevre and wild mushroom tart with local greens, white truffle oil.  Main- Grilled mahi mahi served on a salad of local greens with a pink grapefruit dressing, crispy wontons, toasted hazelnuts, broiled grapefruit segments.  Dessert-Toasted hazelnut shortbread with a lemon-thyme sorbetto, candied lemon peel and crystallized ginger.

D a  y   5 

Breakfast- Variety of fresh muffins, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, parsley-black pepper crepes filled with Emmental cheese, Black Forest ham, and fresh spinach, white wine butter sauce.

Lunch- Sous vide of chicken with a pesto relish, spinach and kale steeped in a basil tea, cherry tomatoes.

Dinner- Starter- A Thai influenced soup of chicken and lemongrass, with hints of kaffir lime, ginger and green chile.  Main- Caribbean grouper rubbed with garam masala, served in a pappadum cup on basmati rice with a jicama slaw and a coconut lemongrass sauce.  Dessert- molten lava cake with Szechuan pepper and raspberry coulis.

D a  y   6 

Breakfast- Cinnamon sugared donuts served piping hot, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, Grand Marnier French Toast with a warm tangerine and nutmeg syrup.

Lunch- A family style selection of Asian treats, including tuna hand rolls, seared tuna with sweet chili, chicken and shrimp tempura, white rice, chow mien noodles.

Dinner- Starter- Caprese Sorbet- tomato sorbet with a chiffonade of fresh basil and Mozzarella di Buffala accented by a drizzle of Extra Virgin olive oil.  Main- Handmade Fettucine tossed with Shrimps, Scallops, mussels and littlenecks, finished in a saffron tomato broth.  Dessert- Berries on a cloud- a selection of berries, macerated in Chambord and a touch of Grand Marnier, then layered in a champagne glass with a mascarpone-Tahitian vanilla mousse.

D a  y   7 

Breakfast- Sour cream banana bread, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, eggs Benedict on homemade English muffins 

 Lunch- “Cannelloni” of paper thin potato, filled with smoked chicken, ricotta, oven charred tomato and basil, finished with a traditional sauce soubise spiked with green peppercorns.

Dinner- Starter- Asparagus and prosciutto salad with mixed berry vinaigrette.  Main- Braised lamb shank topped with roasted leeks, braised spinach and roasted peppers, Cabernet fortified lamb reduction, purees of sweet potato and red bliss.  Dessert- White chocolate soufflé with a raspberry spiked chocolate sauce.

D a  y   8 

Breakfast- Apple and walnut strudel, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, omelette of prosciutto, vine ripe tomato, fresh basil and mozzarella.

Lunch- Spit roasted Cornish game hen, accented with lemon and rosemary, accompanied by Caesar salad with fresh herb cracker.

Dinner- Starter- Bacalao sauteed with onions, tomatoes and fresh thyme, finished with white wine and a touch of cream, served atop whipped Yukon gold potatoes.  Main- Panko crusted veal cutlet, puree of celeriac and parsnips, mélange of vegetables, finished with a sauce of capers, anchovy and white wine, fried shallot garnish.  Dessert- Lemon chess pie.

D a  y   9 

Breakfast- Raspberry and sweet ricotta blintzes, fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage,  Dutch babies with granny smith apples sauteed in Calvados.

Lunch- Flying fish sandwiches on homemade onion roll, with a spicy Cajun remoulade, gaufrette chips.

Dinner- Starter- Vegetable terrine with roasted pepper sauce, aged balsamic, Manchego cheese and chiffonade of radicchio.  Main- Handmade ravioli filled with slow braised pork and Locatelli Romano, tossed in a rich red wine-tomato ragout, accompanied by grilled French bread toasts.  Dessert- Traditional Tiramisu.

D a  y   1  0   

Breakfast-Chocolate hazelnut scones, fresh fruit platter, yogurts, hot and cold cereals, eggs any style with bacon, sausage, vitamin rich fresh fruit smoothie with Greek yogurt.

Lunch- Turkey bocadillo with whole grain mustard, Manchego, roasted peppers, broiled and served with hand cut French fries.

Dinner- Starter- puree of local pumpkin soup with hints of ginger, toasted cumin crème fraiche.  Main- red wine-shallot marinated Ostrich, grilled and served with potatoes Anna, grilled asparagus, rosemary-juniper-maple lacquer.  Dessert- White chocolate soufflé with an Amaretto dark chocolate sauce