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Breakfast
(Served with fruit juice, tea, coffee, muslei and fruit platter)
Cinnamon French toast served with warm spiced plums and crème fraîche
Eggs Benedict with homemade Hollandaise sauce and Canadian bacon
Baked eggs with prosciutto and brie with toast points
Delux Sunday Morning coffee cake
Lunch
Cranberry, almond and blue cheese tart served with field salad and fresh herbs
Scallop and Smoked Salmon cakes with Remoulade, olive bread, mixed greens and lemon rice
Baby back ribs grilled to perfection, served with beer bread and roast pumkin and apricot salad
Lobster and asparagus soufflés with mesclun and avo salad
Hors d'Oeuvres
Freshley made Sushi
Potato, rosemary and goat cheese pastries
Pear and cream cheese crostini drizzeled with a port and red wine reduction
Roasted bell peppers filled with pesto, garlic and a choice of scallops or mozzarela served with focaccia
Dinner
Beef tenderloin on a mushroom and feta galette topped with red onion marmalade served with spring vegetables
Seafood Marinara on a bed of fettuccine, topped with roquert
Chicken breasts stuffed with raspberries in a pool of Gruyère sauce topped with camembert and sesame seed puffs, served with parslied mash, crunchy asparagus and sauteed carrots
Catch of the day steamed in banana leaves with coconut cream, ginger, and a squeeze of lime, accompanied by basmati rice and honey glazed vegetables
Desserts
Stickey toffee pudding with a warm caramel sauce
Key lime pie
Koeksisters ( wait till you try these )
Cognac crème brûlée