Chef Mike Nichols
Seven Day Menu
Day 1:
Breakfast: Fresh fruit, assorted cereal, house-cured lox and bagels, juice.
Lunch: Blackened fish sandwiches, assorted salads, fresh carrot and cardamom juice.
Dinner: Puree of onion soup, herbal chicken w/ lemon and olive rice, apple tart w/ red wine syrup.
Day 2:
Breakfast: Fresh fruit, spinach and caramelized onion quiche, juice.
Lunch: Assorted deli-meat sandwiches, tomato and basil soup.
Dinner: Baby green salad w/ herbal vinaigrette, pan roasted sea bass w/root vegetable mash and sautéed
Day 3:
Breakfast: Fruit juice, French toast with maple-fig butter, apple-wood smoked bacon.
Lunch: Tuna salad stuffed beefsteak tomato over mixed greens w/ lemon vinaigrette, toast, and, fresh juice.
Dinner: Caesar salad, pan roasted black grouper w/ white bean succotash,chilled cantaloupe soup w/ sauternes whipped cream.
Day 4:
Breakfast: Fruit juice, assorted cereal, mushroom and herb omelets.
Lunch: Chopped salad, chilled gazpacho, garlic bread.
Dinner: Chilled gazpacho, grilled mahi over sautéed spinach and tomato with Kalamata olive broth, lemon champagne sorbet w/ gingersnap cookies.
Day 5:
Breakfast: Pancakes w/ butter-walnut syrup, sausage, and fresh fruit.
Lunch: Assorted flat-bread pizzas, baby greens with balsamic syrup.
Dinner: Pan roast of little neck clams, grilled scallops with roasted corn risotto and corn nage, chocolate lave cake with drunken berries and whipped cream.
Day 6:
Breakfast: Fresh fruit salad with cottage cheese and homemade granola.
Lunch: Chicken and vegetable stir-fry, mixed greens with Asian vinaigrette.
Dinner: Corn chips with spinach queso, seafood and avocado enchiladas, white chocolate tres leches.
Day 7:
Breakfast: Fruit smoothies, assorted cereal, fried eggs, bacon.
Lunch: Tuna cakes w/ chili aioli, mixed greens w/ citrus vinaigrette.
Dinner: Butternut squash soup, braised short ribs, cabbage, mashed potato, Pino reduction, Lemon curd tart w/ blueberries and fresh cream.