American style pancakes, Blueberry, Chocolate, maple Syrup, Fresh Fruit
Waffles
Crepes, with maple syrup, fresh fruit
Eggs
Benedict - Poached Eggs served on Canadian bacon (ham) on muffins with homemade hollandaise & fried potatoes
Eggs Florentine – Poached Eggs served on a bed of Spinach topped on a muffin with homemade Hollandaise & fried potatoes
Coffee
Tea
Freshly squeezed orange juice
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Lunch
Homemade Butternut & Pear Soup served with Green Salad & Homemade Bread Rolls
Salad Nicoise – Freshly Griddled Tuna Steak served with a salad of Romaine Lettuce, Tomatoes, Potatoes,
Green Beans & Hard-Boiled Eggs with Freshly Baked Bread Rolls
Roasted Red Pepper & Cherry Tomato Tart served with a Green Salad & Homemade Bread Rolls
Al dente pasta tossed with griddled chicken strips, kalamata olives,
sun dried tomatoes,
sweet basil & cherry tomatoes served with a honey & olive oil dressing
Risotto with Tomato confit & mixed Mushrooms served with a green salad & freshly Baked Foccacia
Plaice Fillets Gratinee served with freshly roasted Mediterranean vegetables & freshly baked Bread
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Afternoon Tea
Mini Homemade Chocolate Éclairs
Homemade Ginger Biscuits
Homemade Lemon Drizzle Cake
Homemade Shortbread
Homemade Victoria Sponge Filled
with Freshly whipped cream & raspberry Jam
Homemade Chocolate Biscuits
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Canapés
Paris Ham with Dijon Butter Croustades
Tomato & Basil Pizzette
Gingered Chicken Cakes with Coriander-Lime Mayonnaise
Filo Tartlets with Asian Beef Salad
Griddled Scallops with Sweet Chilli Sauce & Crème Fraiche
Roast Red Onion & Thyme Foccacine
Canapés generally served with cocktails & for children Fresh Fruit smoothies.
Cocktails from Margaritas, Mojitos, Pina Coladas, Rum Punch, Painkillers, Bellinis & Rossinis
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Dinner
First Course
Tian of Prawn, Avocado & Concasse Tomatoes served with a Balsamic Glaze
Roasted Red Pepper & Tomato Soup
Warm Goats Cheese salad with Crostini served with an Apricot Dressing
Warm Shiitake Mushrooms cooked with Fresh Herbs & Garlic served in a Filo Basket on a Rocket Salad with a Balsamic Reduction
Taleggio, Roasted Pepper & Red Onion Tartlets
Moules Farcie
Main Course
Griddled Mahi-Mahi served on a Ginger & Garlic Potato Puree with a Rum Punch Salsa & Seasonal Vegetables
Herb Crusted Rack of Lamb with a Port & Orange Sauce, Rissole Potatoes, Broccoli & Glazed Carrots
Chicken Parcels with Herbs & Couscous served with a Shallot & Orange Sauce & Seasonal Vegetables
Lobster Tails Thermidor served with Rice Timbales & Green Vegetables
