Previously named PLAYTIME

Chef Megan's Sample Menu



Classic Eggs Benedict. Poached eggs onto toasted English muffins with a smooth hollandaise sauce served with basil pesto cherry tomatoes.

Blueberry Crepe Torte served with freshly whipped cream.

Adventurous Quiche. Any choice of roasted beet and caviar quiche OR Pepperdew and three cheese quiche OR Paprika spinach and feta quiche. The possibilities are endless! Served with crispy honey glazed bacon

Toasted Bagel spread with bloody marry deviled eggs and a charcuterie board

Freshly baked cinnamon rolls

English breakfast with fried eggs, sausages, bacon, roasted red tomatoes, fried mushrooms and hash browns

American pancakes and pineapple syrup and crispy bacon



Black garlic coated brie and cranberry grilled chicken salad served on a bed of grilled green beans with a freshly baked garden focaccia

Seared tuna poke bowl. A perfect bowl of sesame seared tuna, avocado, freshly shaved carrots, cucumber, pickled ginger, butter edamame beans, spring onions and orange teriyaki quinoa

Pulled pork toasted taco bowls with a pepper pineapple salsa

Sweet and spicy Peach pork chops served with a goats cheese salad

Creamy mahi and mushroom phylo pie with a zesty cucumber and parsnip salad

Garlic grilled shrimp with a basil and avocado pesto pasta served with a rustic Italian ciabatta bread


 Lunch Dessert

Zesty Tart au citron (a delightful lemon and lime cream tart with a vanilla butter crumb layer)

Forrero rocher chocolate and raspberry froyos served with fresh strawberries

Pavlova Pudding with toasted Swiss meringue a mixed berry syrup and freshly whipped cream

Fresh watermelon and mint granita

Mango and coconut truffle balls



Beef and horseradish crostini

Red onion tartlets glazed with a basil balsamic reduction

Arancini risotto balls with a spicy mayo

Sweet and sour roasted strawberries and whipped feta brochettes

Freshly baked mozzarella and spinach samosas

Maryland Crab cakes with a home made tartar dip

Lavender Honey Possets



Course 1

Creamy Vadouvan carrot puree with seared sesame scallops and wild greens

Grilled halloumi and butternut salad with a tumeric tahini dressing

Butter garlic grilled Lobster served with a lemon beurre blanc sauce and grilled eggplant

Roasted red pepper and cauliflower soup with a sweet balsamic reduction and coconut cream

Grilled calamari salad with pickled red onions and sprouted beans

Course 2

Sous vide pork tenderloin with a light truffle cauliflower puree, red caramelized balsamic onions and pickled radish

Potato and leek truffle soup with freshly shaved Parmesan cheese

Fillet Mignon served with a creamy zucchini sauce and hassle back potatoes dressed with a port glaze and grilled asparagus

Smoked salmon, fennel and clementine (or any citrus fruit) salad with a zesty teriyaki dressin.

Salty dog Sorbet palate cleanser

Course 3

Home turned creamy pistachio ice cream

Lemon almond encrusted snapper with a taragon brown butter sauce served with a steamed broccoli and almond salad

Champagne and granadilla granita

Lobster Thermidor with chive and feta quinoa salad

Lamb rack with mint verde, garlic potato puree and honey roasted butternut

Course 4

Double dark chocolate gouache tart on vanilla almond crumb with espresso cream and fresh blue berries

Stone fruit crumble and ice cream

Lemon blueberry soufflé

Toasted pistachio and raspberry chocolate fudge

Cheese cake tiramisu with a coffee syrup