Previously named Lady Alliaura 2

Chef Kate's Sample Menu


Baked Egg Tarts with Sausage and Tomato
Huevos Rancheros
Scrambled Eggs with Bacon and Sautéed Cherry Tomatoes with Basil and Balsamic
Omelets with various fillings
Eggs Benedict/Eggs Florentine/Eggs Norwegian
Speculoos and Strawberry French Toast with Sausage Patties and Maple Syrup
Fluffy Banana Pancakes with Bacon and Coconut Rum Syrup
Home made fresh baked pastries served each morning with - Tea, Coffee, Juices and a Fruit Platter e.g.  
Fresh Cinnamon Rolls
Home Made Strawberry Pop Tarts
Home Made Cheese and Almond Danish


Orzo and Grilled Shrimp Salad with Summer Vegetables and Pesto Vinaigrette with a fresh green salad
Ranch Steak Bruschetta Salad with Horseradish Cream and tomato basil flatbread
Island Pork Tenderloin Salad served with artisan bread
Greek Pasta Salad with black olives and Feta cheese
Fresh Tuna Tacos with Black Bean and Sweet Corn Salad and all the sides
Lemon Chicken Pasta and Pine Nut salad with Mandarin Orange and Praline Salad
Home made Falafels in pita bread with Tabouli salad


Filo Cups with Goat Cheese, Avocado and Roasted Cherry Tomatoes
Sun ripened Tomato and Cheese Brushchetta
Endive Spears with Smoked Salmon and Lemon Dill Vinaigrette
Parmesan and Black Olive Shortbreads with Goat’s Cheese and Thyme
Puff Pastry Pinwheels with Pesto and Sun Dried Tomatoes
Szechuan Pepper Chicken skewers with Tomato Chilli Jam
Antipasto platter

First Course

Cold Chick Pea and Tahini Soup
Pumpkin Agnolotti with Crème Fraiche sauce
Seared Scallop with Nori Brown Butter and Dill
Shrimp and Smoked Salmon Salad with Horseradish Cream and Ginger Lime Vinaigrette
Baby Romaine Caesar with Wasabi peas
Mango Gazpacho with Pickled Shrimp
Slow Roasted Belly Pork with Apple soup and roasted garlic

Main Course

Stacked Mahi Mahi with Rastafarian Rice and Cherry Tomato and Basil Vinaigrette
Grilled Spiny Caribbean Lobster tails served with garlic butter sweet Plantains and West Indian Rice and Peas
Seared Beef Tenderloin with creamy Horseradish Mash and Roasted Tomatoes and Onions with Balsamic Glaze
Shrimp and Mango Skewers with a Guava Lime Glaze and Mixed Wild Rice
Coffee-Marinated Grilled Pork with Sweet Potato Puree and Smoked Paprika with Maple Molasses Sauce
Duck Breasts glazed with Orange Tamarind sauce and served with Rosemary Walnut Polenta
Grilled Chicken Verde with Avocado Mayonnaise, Tumeric Coconut Rice and Sautéed Vegetables


Hibiscus Pavlovas with Strawberries, Whipped Cream, Hibiscus dust and Port syrup
Lucious Chocolate Molten Cake with home Beurre Blanc
Fresh Mangoes with Lime and Vanilla syrup and sticky Coconut rice
White Chocolate and Vanilla Bean Panacotta with Dessert Wine Poached Pears
Double Chocolate Tart with Black Peppercorn Ice Cream
Apple Roses with home made Crème Anglaise
Dessert Trio – Lime Posset, Sticky Toffee Pudding and Apple Samosas with Cognac Cream