Enticers of Robin Thompson’s Cuisine:

Breakfast:

Refresh yourself with a fresh fruit platter followed by Rich Eggs Benedict
Or
Half Grapefruit topped with cinnamon and brown sugar and lightly grilled until caramelized  served with Fresh Banana Bread
Or
Fluffy pancakes served with Maple Syrup and Crispy Bacon
Or
Fresh Fruit and Yogurt Parfaits accompanied with Freshly Baked Scones with Orange Butter

All breakfasts are served with a selection of Cereals, Toasts & Jams and assorted Teas and Coffee

Lunches:

Marinated and Grilled Chick breast Caesar Salad Prepared Table side with Galley Made Dressing and Fresh Crunchy Croutons
Or
Trio of Salmon: Smoked Salmon, Blackened Salmon with Tropical Salsa and Salmon Confit accented with skewered Shrimp and Rocket salad with Balsamic Reduction
Or
Medallions of Cod Marinated in a Galley Made Asian Sauce tossed with Egg Noodles and topped with Sliced Scallions and Sesame Seeds.


Hors D’oeuvres:

Each day a new treat will be crafted for your enjoyment. Examples include:
Individual Shrimp Cocktails, Bite size Beef Wellingtons, Catalina Bread, French Brie & Fig Filo Cups

Dinners

Starter:

Half Pear poached in White Wine, Blue Cheese, Walnuts and Bacon with Mixed Leaf Salad.
Or
Fresh Trio of Melon & Mozzarella Salad with Sweet Pepper Dressing
Or
Wafers of Beef Tenderloin mixed with Rocket and served in a Parmesan Cup and finished with a Balsamic Reduction and Extra Virgin Olive Oil
Or
Fresh Melon Soup with Strawberry Puree and Watermelon


Entrees:

Rolled Fillet of Sole with Lobster stuffing finished with a chive Béchamel sauce served on Scallion Mash
Or
Roast Rack of New Zealand Lamb with a Rosemary Jus with Gratin Potatoes with Chili Salted Broccoli
Or
Beef Tenderloin with a Brandy Sauce served in a Sauteed Mushroom with Rob’s Roast Potatoes and Seasonal Vegetables
Or
Spiced Sausage Stuffed Chicken Breast with Chunky Chips and Green Salad


Desserts:

Fresh Fruit Salad and Mixed Fruit Coulees
Or
Classic Creme Brulee with Galley Made Coconut Icecream
Or
Eaton Mess: Freshly made Meringue mixed with Whipped Cream and Infused with Raspberries
Or
Vanilla Souffle served in a Baked Calvados Apple with Caramelized Apple Balls