SAMPLE MENU by Sam AMAR
DAY 1
BREAKFAST (Continental)
Freshly baked croissants and pain au chocolat
Assorted gourmet cheeses and cold cuts
Seasonal fruit platter
Greek yogurt with honey and granola
Freshly squeezed orange juice
Selection of fine teas and freshly brewed coffee
LUNCH
Starter: Lobster bisque with crème fraiche
Main: Grilled seabass with asparagus and hollandaise sauce
Side: Truffle mashed potatoes
Dessert: Raspberry sorbet with fresh mint
DINNER
Starter: Seared scallops with pea purée and pancetta
Main: Beef tenderloin with wild mushroom risotto and red wine reduction
Side: Roasted root vegetables
Dessert: Chocolate fondant with vanilla bean ice cream
DAY 2
BREAKFAST (Continental)
Artisanal bread selection with butter and preserves
Smoked salmon with capers, red onion, and lemon
Avocado toast with poached eggs
Fresh fruit smoothies
Freshly squeezed grapefruit juice
Selection of fine teas and freshly brewed coffee
LUNCH
Starter: Tuna tartare with avocado and lime
Main: Mediterranean prawn salad with quinoa and lemon vinaigrette
Side: Garlic and herb focaccia
Dessert: Lemon tart with meringue
DINNER
Starter: Foie gras with fig jam and brioche
Main: Rack of lamb with rosemary and thyme jus
Side: Dauphinoise potatoes
Dessert: Crumble with a hint of lavender
DAY 3
BREAKFAST (Continental)
Danish pastries and muffins
Selection of cured meats and cheeses
Sliced tropical fruits
Bircher muesli
Freshly squeezed apple juice
Selection of fine teas and freshly brewed coffee
LUNCH
Starter: Caprese salad with heirloom tomatoes and burrata
Main: Grilled swordfish with citrus salsa
Side: Saffron rice
Dessert: Tiramisu
DINNER
Starter: Duck confit with orange glaze
Main: Lobster tail with drawn butter and garlic lemon sauce
Side: Grilled asparagus with parmesan
Dessert: Panna cotta with mixed berry compote
DAY 4
BREAKFAST (Continental)
Bagels with cream cheese and lox
Freshly baked scones with clotted cream and jam
Fruit salad
Chia seed pudding
Freshly squeezed carrot and ginger juice
Selection of fine teas and freshly brewed coffee
LUNCH
Starter: Caesar salad with anchovies and parmesan
Main: Chicken Milanese with arugula and cherry tomato salad
Side: Polenta fries
Dessert: Mango sorbet
DINNER
Starter: Burrata with prosciutto and balsamic reduction
Main: Filet mignon with béarnaise sauce
Side: Grilled zucchini and squash
Dessert: Apple tarte tatin with vanilla ice cream
DAY 5
BREAKFAST (Continental)
French toast with maple syrup and berries
Charcuterie board with assorted meats and cheeses
Mixed berries with mint
Almond croissants
Freshly squeezed mixed berry juice
Selection of fine teas and freshly brewed coffee
LUNCH
Starter: Shrimp cocktail with spicy aioli
Main: Nicoise salad with seared tuna
Side: Crusty French baguette
Dessert: Pavlova with passion fruit and kiwi
DINNER
Starter: Oysters on the half shell with mignonette sauce
Main: Duck breast with cherry reduction
Side: Creamy polenta
Dessert: Chocolate mousse with raspberries
DAY 6
BREAKFAST (Continental)
Quiche Lorraine
Selection of gourmet cheeses
Assorted berries and grapes
Toasted brioche with honey and butter
Freshly squeezed pomegranate juice
Selection of fine teas and freshly brewed coffee
LUNCH
Starter: Heirloom tomato and basil bruschetta
Main: Grilled shrimp skewers with lemon herb butter
Side: Couscous salad with roasted vegetables
Dessert: Profiteroles with chocolate sauce
DINNER
Starter: Beef carpaccio with arugula and truffle oil
Main: Seared sea bass with caper butter sauce
Side: Ratatouille
Dessert: Cheesecake with berry coulis
DAY 7
BREAKFAST (Continental)
Eggs Benedict with hollandaise sauce
Assorted pastries and muffins
Fruit kabobs with yogurt dip
Smoked trout with dill and lemon
Freshly squeezed watermelon juice
Selection of fine teas and freshly brewed coffee
LUNCH
Starter: Gazpacho with fresh basil
Main: Grilled chicken Caesar wrap
Side: Sweet potato fries
Dessert: Strawberry shortcake
DINNER
Starter: Crab cakes with remoulade
Main: Chateaubriand with béarnaise sauce
Side: Gratin dauphinois
Dessert: Mille-feuille with vanilla pastry cream