ANDREW CHAPPELL

 SAMPLE MENU

BREAKFAST 

Belgium waffles with berry Compote

Ginger and pear mini pancakes with Maine maple syrup                   

Poached organic eggs atop wilted baby spinach with sauce hollandaise

All breakfasts are served with a platter of fresh sliced local fruit and berries daily

LUNCH                                         

Tomato and melon Gazpacho With Fresh salad of haricot vert and roasted beets, candied walnuts, Stilton cheese and shallot lemon vinaigrette

Homemade tagliatelle with wild mushrooms and arugula

LUNCH DESSERT

Coconut Ice Cream 

Lemon Soaked Tea Bread 

Chocolate pecan pie with maple whipped cream

HORS D' EOUVRES

Shrimp balls with cucumber taziki

Duck liver and fois gras pate’ with pickled red onion

Beef nagamaki

Vegetable spring rolls with sweet soy

DINNER                                                                                                                                                                

Artichoke Barigoul with fresh basil and Para ham                                                                                    Mushroom crusted loin of lamb with leek puree’ and minted potatoes                                                             Lemon cake with double chocolate icing

Shellfish and saffron risotto

Burgundy braised short ribs over celery puree and baby carrots

Devil’s food cake

Cabbage rolls stuffed with duck, dates, and fois gras                                                                              Aromatic infused steamed Chatham cod over melted leeks                                                                      Chilled apricot soup with vanilla bean ice cream and almond shortbread