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S/Y KALIKOBASS

Chef  Jane McKen

Day 1

Breakfast

Mixed berry smoothies

Field mushroom omelette(with egg whites on request)

Kiwi & melon fruit platter

An assortment of cereals, yogurts & beverages

Lunch

Tomato tart tatin with shavings of parmesan

Grilled pear & prosciutto salad

Grilled shrimp & orzo salad with a tangy citrus dressing

Hors d’oeuvres

Olive & ricotta fratatini

Blinis topped with smoked salmon, crème fraiche & caviar

Dinner

Seared scallops topped with salsa verde

*****

Seared duck breast served on a bed of sesame noodles, drizzled with plum sauce,

 stir-fried vegetables

*****

Homemade lemon sorbet

*****

Coffee, liqueur & chocolates

Day 2

Breakfast

Fresh apple and carrot juice

Poached eggs on english muffins

Fruit salad

A selection of cereals, yogurt & beverages

Lunch

Spinach, goat cheese & pancetta salad with toasted almonds & raspberry vinaigrette

Seared tuna, avocado & mesclun salad with sesame- soy dressing

Pesto & rocket frittata

Hors d’oeuvres

Foie gras on toast topped with red onion marmalade

Spicy satay chicken skewers

Dinner

Thai crab cakes served with lime aioli

*****

Cajun rubbed salmon,lemon & asparagus risotto & topped with wilted bok choy

*****

Mixed Berry summer mousse

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A selection of Cheeses

Day 3

Scrambled eggs with smoked salmon & dill

Strawberry & banana smoothie

Mixed fruit platter

Lunch

Roasted sea bass

Grilled fennel & tomato Salad

Spaghetti with anchovies & fresh garlic, topped with pangriata

Hors d’oeuvres

A selection of sushi & sashimi

Dinner

Carrot & coriander soup served with homemade wholemeal rolls

*****

Rack of lamb marinated in pomegranate molasses, served with mint, cucumber & coriander bulgur wheat

*****

Lime & ricotta cheese cake