Day one

Lunch

Seared Fillet of Salmon on a bed of baby mixed

Leaves with a mango, chili salsa

Dinner

Warm fig and goat cheese salad with bitter greens and blood orange vinaigrette

Oven Roasted Chicken Breast, stuffed with creamy goat cheese and thyme, over a wild mushroom risotto

Honey Cream Strawberry Parfaits

Day two

Lunch

Caramelized Onion Tart, Waldorf salad

And Freshly Baked Bread

Dinner

 Caprese Salad of Tomatoes, Mozzarella, olives, basil, and extra virgin olive oil

Grilled Mahi Mahi with Salsa di Giovanna

Served with fresh Asparagus and

Fingerling Potatoes

Individual Summer Puddings

Day Three

Lunch

Traditional Caribbean Salt Fish Cakes, Served with a Mixed Leaf and Herb Salad and Red Onion Chutney.

Dinner

Ahi Tuna Carpaccio

Roast Rack Of New Zealand Lamb with Dauphinoise Potatoes

And a Red Wine and Rosemary Jus.

Vanilla Panna Cotta with a Raspberry Coulis

 Day Four

Lunch

Baby spinach, Chicken, Bacon, mango and Avocado Salad served with a Chili Vinaigrette

Dinner

Seared Sea Scallops, fresh Shelling Beans and Lomo Embuchado, dusted with Smoked Spanish Paprika

Fresh caught fillet of Wahoo with a Creole sauce and fresh local vegetables

 Chocolate Pots du Crème

 Day five 

Lunch

Cream of Watercress Soup with Crème Fraiche and Sourdough Bread and a selection of salads

 Dinner

Dungeness Crab Cakes, Asparagus, Lemon Vinaigrette and Crab Salad

Fire Roasted Angus Fillet Steak, Sweet Corn and Chanterelles, Blue cheese fritters and Heirloom tomatoes

Lemon and Raspberry Bread and Butter Pudding