Chef Steven Ferneding 7-day Menu:

Day 1

Breakfast

Souffle Omelets Delectable with Cheesy with Mango Chutney and Jarlsberg Cheese

Lunch

Sweet Grilled Teriyaki Burgers with Salt and Vinegar French Fries

Appetizer

Garlic Prawns in Filo Tartlet

Salad

Spring Salad with Pears and Strawberries in Champaign Vinaigrette

Main Entree

Chipotle Sparked Mustard Salmon with Chilled Asparagus in an Low-Fat Italian Vinaigrette

Dessert

Chocolate Peanut Parfaits

Day 2

Breakfast

Hawaiian Fruit Salad with Honey Lime Syrup

Lunch

California Chicken Wrapped in a Tomato Basil Tortilla with a Pureed Pea Soup

Appetizer

Hummus, Olive Oil, and Pita Chips

Salad

Leeks with Mustard Dressing Dijon Mustard Dressing Drizzled Over Steamed Leeks

Main Entree

Grilled Sesame Beef and Vegetable Kabobs with "Twice Baked" Potatoes

Dessert

Bananas with Rum and Raisins

Day 3

Breakfast

Grilled Cake and Fruit with a Spicy Raspberry and Sweet Velvet Sauces

Lunch

Beer Battered Halibut Fish Tacos with a Tropical Sauce and Chips and Guacamole

Appetizer

Marinated Pork Satays with a Curry Peanut Sauce Soup

Tom Yum Soup

Mushrooms, Tomatoes, Lemongrass, in a sour and Spicy Chicken Broth

Main Entree

Thai Steamed Chicken Curry Yellow Curry, Thai Chilies, Coconut Cream, with Shredded Faffir Lime Leaves

Dessert

Latticed Peaches with an Orange Juice Glaze

Day 4

Breakfast

Eggs, Spinach, Mozzarella and Tomatoes Breakfast Quesadillas

Lunch

Mediterranean Chicken Salad

Appetizer

Stuffed Tomatoes with Dill Pickles Thin Strips of Ham and Swiss Cheese

Salad

Pear and Roquefort Salad

Main Entree

Honey Grilled Chicken Breast with Roasted Rosemary Baby Red Potatoes

Dessert

Truffle Filo Tarts

Day 5

Breakfast

Buttermilk and Currant Scones with Sweet Butter and Clover Leaf Rolls with a Raspberry Jam

Lunch

Scandinavian Cucumber and Dill Salad and Stuffed Mushrooms

Appetizer

Blue Crab Cocktail

Soup

Fennel and Mushrooms

Main Entree

Scallops with Ginger in a White Vermouth and Crème Fraiche Sauce with Sauteed Asparagus

Day 6

Breakfast

Grilled Potatoes, Sausage and Pepper with Eggs and Toast

Lunch

Sauteed Havana Shrimp Cheesy Panini Sandwich with an Egg and Tomato Salad

Appetizer

Stuffed Porcini Mushrooms

Salad

Spanish Green Beans with Raw-Cured Serrano Ham

Main Entree

Oatmeal and Herb Crusted Rack of Lamb, Roasted Baby Vegetables and Gravy

Dessert

Seedless Red Grapes Smothered in a Sherry Cream

Day 7

Breakfast

Orange and Grapefruit Segments and Warm Soft Cooked Eggs with a Gram Marsala Spice

Lunch

Fruity French Bread Pizza Pineapple, Ham, Green Peppers and Cheddar Cheese

Appetizer

Garlic Mushrooms Mix of Oysters, Shiitake and Porcini Mushrooms

Salad

Duck Avocado and Berry Salad with Raspberry Vinaigrette

Main Entree

Fettuccine with Mussels and Spinach in a White Wine Sauce with Fresh Garlic Bread

Dessert

Baked Blackberry Cheesecake