BREAKFASTS

(All breakfasts served with assorted cereals, juices & coffee)

Eggs Benedict served with melon slices

Ham & egg souffle with croissants

Orange yogurt pancakes with strawberries

Virgin Island French toast with fresh berries & maple marscapone

Fruit-granola parfait served with banana bread

LUNCHES 

Crab cakes with sweet chili sauce

Asian style seaweed & calamari salads

Ceasar salad with herb roasted chicken & chorizo or grilled shrimp

Tuna & asparagus tartlet

Caprese & fresh green salads

Teriyaki beef salad with oriental noodles and mango salad

Salmon & shrimp linguine with garlic bread and fresh spinach salad

HORS DOEUVRES

Asparagus & bresola spears

Smoked salmon, dill & cream cheese belinis

Goat cheese & mixed olive bruschetta

Mini filo tartlets with shrimp & marie rose sauce, or mushroom pate

Parma ham & cheese pinwheels

ENTREES

Baked Mahi Mahi with lemon butter & caper sauce, wild rice and asparagus

Pork tenderloin with cream of mustand sauce, mini potato rostis & baby carrots

Grilled steak with sweet potato dalphinoise & seasonal vegetables

Pan seared scallops in white wine reduction, roasted garlic cherry tomatoes, wilted spinach & coconut rice

Confit of duck with orange & rosemary reduction, mustard mashed potatoes & braised red cabbage

DESSERTS

Strawberry, marscapone & meringue parfait

Rum chocolate pots with vanilla wafers

Tiramisu

Banoffee Pie

Cinnamon poached pears