AMAZING BLUES SAMPLE MENU


ALL BREAKFAST ACCOMPANIED WITH COFFEE, ORANGE JUICE, CEREAL, BREAD, FRUIT PLATTER, CHEESE, JAM, YOGURTS.

DAY 1:

LUNCH: CARIBBEAN CHICKEN SALAD.

SNACK: HUMMUS AND CRUDITIES

STARTER: BUTTERNUT COCONUT CURRY SOUP

MAIN: SOLE AND SALMON FISH ROLLS, SAUTEED VEG, GARLIC POTATOES, LEAFY SALAD.

DESSERT: MANGO/ PASSION-FRUIT DELIGHT.

DAY 2:

BREAKFAST: CINNAMON ROLL CROISSANT, SERVED WITH SCRAMBLED EGGS AND CHEESE PLATTER

LUNCH: WEST INDIAN MEAT PIE, SERVED WITH MANGO CHUTNEY AND BANANA SALSA.

SNACKS: ARTICHOKE SPINACH DIP

STARTER: CARAMELIZED ONION WITH BRIE CHEESE IN FILO TART

MAIN: SHRIMP TAGLIATELLE PASTA, MEDITERRANEAN SALAD AND HOME MADE GARLIC BREAD.

DESSERT: CHOCOLATE FONDANT

DAY 3:

BREAKFAST: EGG FLORENTINE AND BACON.

LUNCH: SEARED TUNA NICOISE SALAD.

SNACK: QUESADILLA WADGES.

STARTER: CARIBBEAN FISH CAKES

MAIN: SPICED BBQ PORK TENDERLOIN, SWEET POTATO'S AND APPLES HONEY GLAZED, CALYPSO SALAD.

DESSERT: BBQ BAILEYS BANANAS.

DAY 4:

BREAKFAST: BANANA BREAD, SERVED WITH SCRAMBLED EGGS AND CHEESE PLATTER.

LUNCH: SWEET AND SOUR RIBS, CORN PUREE AND REFRESHING COLESLAW SALAD.

SNACKS: PINEAPLLE DIP.

STARTER: MEDITERRANEAN STUFFED PEPPERS

MAIN: SWEET AND SPICY GRILLED MAHI-MAHI, FRIED PLANTAINS , COCONUT RICE  AND AVOCADO ORANGE SALAD.

DESSER: KEY LIME PIE

DAY 5:

BREAKFAST: LEEK AND CHERRY TOMATO FRITTATA, SERVED WITH BBQ SAUSAGES.

LUNCH: GRILLED PINEAPPLE CHICKEN SALAD.

SNACKS: OLIVE TAPENADE SERVED WITH CRACKERS AND GOAT CHEESE.

STARTER: TUNA TATAR.

MAIN: RED WINE HERB STEAK, POTATO ZUCCHINI GRATIN, CRANBERRY WALNUT SALAD.

DESSERT: PINA-COLADA CAKE

DAY 6:

BREAKFAST: CLASSIC FRENCH TOAST SERVED WITH SCRAMBLED EGGS AND CHEESE PLATTER.

LUNCH: LEMON GARLIC SHRIMP CAESAR SALAD

SNACKS: FLAT BREAD PIZZA

STARTER: ITALIAN PARMESAN BURRESCHETTA

MAIN: CHICKEN IN BUTTERED MUSHROOM SAUCE, COUSCOUS AND ROASTED ANTIPASTI.

DESSERT: CAPPUCCINO CHEESE CAKE.

DAY 7:

BREAKFAST: EGG PORTHOLES SERVED WITH BACON.

LUNCH: CALICO TACO BOWLS, SERVE WITH GUACAMOLE, SOUR CREAM, SALSA AND MEXICAN SALAD.

SNACK: CHEESE AND MEAT PLATTER.

STARTER: BACON AND AVOCADO EGG ROLLS.

MAIN: ASIAN SALMON SKEWERS, PESTO RICE NOODLE WITH STIR FRY AND PINEAPPLE SALSA SALAD.

DESSERT: BLACK FOREST CAKE.


I WILL BE HAPPY TO COOK FOR SPECIAL DIETARY REQUIREMENTS AS: GLUTEN FREE, LACTOSE INTOLERANCE, VEGETARIAN, VEGAN, KOSHER AND KIDS, ETC...

 

*****Amazing Blues Wine List***** 

Chardonnay:  Man Vitners Chardonnay (Sa), Robertson Chardonnay (Sa) 

Pinot Grigio:  Hardy's Nottage Hill Pinot Grigio (Aus), Robertson PinotGrigio  (Sa) 

Reisling:  Cartegena (Casa Marin) Riesling (Chile)

Sauvignon Blanc:  Cartegena (Casa Marin) Sauvignon Blanc (Chile), Man Vitners Sauvignon Blanc (Sa),

Robertson Sauvignon Blanc (Sa)

Rose:  J.Bouchon-Rose (Chile)

Cabernet Sauvignon:  Man Vitners Cabernet Sauvignon (Sa), Robertson Cabernet  Sauvignon (Sa)

Malbec:  Los Cardos Malbec (Arg)

Pinot Noir:  Robertson Pinot Noir (Sa), Hardy’s Nottage Hill Pinot Noir (Aus)

Pinotage:  Man Vitners Pinotage (Sa)

Shiraz:  Man Vitners Shiraz (Sa), Robertson Shiraz

Sparkling Wine:  Pongracz Sparkling Wine (Sa)