Breakfast

Selection of Cereals
Variety of Yoghurts
Toast & Local Pastries

Fresh Fruit Platter
Homemade Orange Breakfast Muffins
Eggs any style
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

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

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


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


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

Duck Breasts with Dried Cherry Sauce, Gratin Dauphinoise & Seasonal Vegetables

Seared Fillet Steak with Sauce Dianne, Sauté Potatoes & Green Vegetables

Dessert

Chocolate Fondant – Hot Chocolate Pudding with a melted centre
Pears in White Wine with Rosemary Shortbread & Mascarpone
Raspberry Parfait
Tart au Citron with Raspberry Coulis
White & Dark chocolate Mousse with Chocolate Caraque
Grand Marnier Soufflés with homemade Lemon Ice Cream