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| SAMPLE MENU | Breakfast Eggs Benedict Smoked Salmon Lox with toasted bagels Scrambled Eggs with English Muffins and Sausages Blueberry & Banana Pancakes with warm maple syrup & crispy Bacon FWI (French West Indies) Toast with a sticky pineapple sauce
Luncheon Tortellini Salad with Artichoke, Sun dried tomato & Olives Thai Beef Salad with Coriander & Cashew Nuts Tobago Flying Fish with Horseradish & Capers Spice Crusted Chicken, Mango & Papaya Salad Wild Mushroom, Brie & Onion Tart
Appetizer Basil Pesto, Olive & Roasted Pepper Goat Cheese Torta Smoked Marlin & Swordfish Pate Skewered Rosemary Shrimp with Mint Pesto Turkey meatballs with a spicy peanut dipping sauce Roasted Garlic Hummus with pitta & crudities
Entrée Rosemary, Thyme & Prosciutto stuffed Pork Loin with a mushroom sauce Ginger, sesame & soy marinated Ahi Tuna Roast Duck Breasts with Tamarind-Orange Glaze Roasted Sea Bass with a garlic & shallot vinaigrette Grilled Beef Tenderloin with an Irish whiskey Sauce
Desserts Chocolate-Amaretto Crème Brulee Mango Cheesecake with Passion Fruit Coulis Lemon Panna Cotta with Blackberry Sauce Tarte Normande (Traditional French Apple Tart) Triple Chocolate Tiriamisu | | |
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