Breakfast

• Fresh Lobster Eggs Benedict, with a spicy home made hollandaise sauce on a sweet potato rusty.
• Banana Fritters drizzled with coconut liqueur & dusted in fresh coconut.
• Spinach and Feta Frittata served with Hash brown.
• Freshly baked Muffins and Bread served with cream and fresh berries.
• All breakfast meals are served with freshly brewed Coffee, Tea, Milk, Fresh Juices, Fresh Fruit with an assortments of Yogurts as well as Cereals including home made Muesli.

Lunch

• Spinach and Ricotta Tortellini with a hint of Gorgonzola cream.
• Moules Marinieres served fresh baked Granary Bread rolls.
• Honey Roasted duck breast dressed with a Chickpea and Beetroot salsa.
• Catch of the day Carpaccio.…
• Confit of Duck Ravioli with Sage & Hazelnut Beurre Noisette.
• Caramelized Onion Soups with Parmesan croutons.
• “Yum Nuah” aka Thai Beef Salad.

Hors d’oeuvres

• Gorgonzola and Fennel tartlets.
• Ham & Artichoke Risotto Cakes.
• Thai coconut prawns. Scallops with Saffron cream.
• Blini with Chili Crab Salad.

Dinner

• Lamb Breast with Boulangere Potatoes served with a Lamb Jus.
• Pan Fried Seabass with Mussels, cockles, peas & Wild mushroom Fricassee.
• Caramelized Scallops served with a Pea Puree & Parma ham Crisps.
• Best end of Lamb with a Vegetable Tian, Dauphine Potatoes and an olive and red wine Reduction.
• Baked Lemon Sole with Brown Shrimp, Pine nuts & Rosemary butter on a bed of greens.
• Loin of Venison en Croute with a Dark chocolate jus and Creamy Mash Potatoes.
• Salmon Filo Parcel filled with sun-blushed tomatoes and anchovies served with a fresh green

Dessert

• Chocolate and Cointreau Mouse. Praline soufflé.
• Champagne & Rasberry Sorbet.
• Honey & Greek Yogurt Panna Cotta.
• Deliciously warm Chocolate Fondant.
• Lemon Tart.
• Mille Feuille served with fresh Berries and vanilla Crème Patisserie.