Pineapple strawberry salad

Scrambled eggs in a coat of smoked salmon with dill cream

Danish croissant stuffed with cream cheese and apricots

Every day - Cereals, Fruit Juice, Yoghurts, variety of breads, cold cuts and different jams

Spanish tappas

Gaspazcho classico

Minced meat cheese balls stuffed with garlic

Goat cheese with oregano on roasted pimentos

Sardines marinated in vinegar and spring onions

Potato tortillas

Vegetable tortillas

Marinated artichoke hearts

Complimented by salads and an arrangement of breads

Crème de caramel

Snow peas boats with cottage cheese and bell pepper

English celery barquettes with blue cheese and walnuts

Puff pastry hearts with different flavours

Goose liver terrine perfumed with truffles on a brioche croûton

Fish Quenelles on spinach in a saffron sauce

Carpaccio of Ogen Melon served with grapefruit sorbet

Chicken breast fried in garlic and rosemary on a tomato risotto with zucchini in sour crème

Belgian crepes filled with raspberries, black berries and cinnamon ice cream

Fresh Kiwi slices

French toast with maple syrup

Fried eggs with crispy bacon

Orange cake

Portugal

Cataplana (mussel soup with tomatoes and bacon)

Escapeche

Chicken piri piri

Marinated white and green beans with hot Salami

Scampi fried in garlic

Shaved goat cheese on fig

Complimented by salads and an arrangement of breads

Strawberries marinated in port wine with ice cream

Apple chips with stilton flowers

Belgian endive spikes with smoked salmon

Piglets in blankets (sausage rolls)

Broccoli and carrot shavings on a peanut and coriander puree

Fried camembert with cranberry chutney and Italian parsley

Teriyaki of yellow fin tuna on roasted bell pepper and rocket pesto

Roasted loin of pork glazed with dijoin mustard and honey on a bed of savoyen cabbage and

Pomes duchesse

Profiterole swans filled with caramel ice cream on a sea of plum sauce

Homemade brioche stuffed with sausage

Poached egg Florentine

Blueberry muffins

Fruit salad

Italian antipasti:

Cold melon soup

Vitello de tonnato

Marinated vegetables

Tomato mozzarella with basil

Filled calamari

Zampone (stuffed pork feed)

Complimented by salads and an arrangement of breads

Tiramisu

Salmon in pastry trellis

Leek and ham croissants

Vegetable sticks with dips

Tampuri from asparagus, artichokes and celery on a tomato and mango salsa

Pigeon consommé with filled won tons

Orange sorbet with Campari

Grilled veal steak with sage and Parma ham rested on Portobello mushrooms and straw

potato

Coconut lychee crème Brule

Figs and carambula with walnuts

Scrambled eggs with tomatoes and ham

Danish croissant snails stuffed with almonds

Austria

Semolina dumpling soup

Vienna baked chicken stripes with a yoghurt chive sauce

Tafelspitz in vegetable vinaigrette

Obatzda (spiced camembert cheese)

Smoked trout with horse radish cream

Marinated mushrooms

Complimented by salads and an arrangement of breads

Cream cheese strudel with blue berries

Winglets with barbecue sauce

Beef nuggets on saffron mayonnaise

Kiwi bites

Avocado fan with tangerines and walnuts pesto

Crepe stuffed with a ragout of wild rabbit over glazed with cider sauce

Oriental spiced clams fried with a yogurt garlic sauce

Lamb cutlets in thyme sauce with a variation of beans

Roasted pineapple surrounded by a vanilla confit complemented by a coconut ice-cream

Fresh berry salad with pancakes and maple syrup

Fan of mango and papaya

Pouched egg Benedict

Raison brioche

England

Carrot orange soup with ginger

Egg and bacon pie

Fishcakes

Roast beef with remoulade

Potato cucumber salad

Smoked salmon

Cauliflower with stilton dressing

Complimented by salads and an arrangement of breads

Apple pie with vanilla ice cream

Fresh fig, cheese and strawberry biscuit

Bacon plums

Red and yellow cocktail tomatoes stuffed with crab meat

Carpaccio from scallops marinated with green pepper and lime

Courgette flowers stuffed with ratatouille on a basil foam

Duck confit with a mango date sauce and waffle potatoes

Grilled filet of red mullet served on orange butter linguini and spinach strudel

Baked chestnuts sweeties on running chocolate

Fruits salads

Pouched haddock in horse radish cream with lost eggs

Carrot muffins

Greek

Cold tomato soup

Marinated Feta cheese with tomatoes and olives

Spiced puree of aubergines

Lamb meat brochette with zaziki

Octopuses marinated on a green lentil salad

Complimented by salads and an arrangement of breads

Meringues with apricots cream flavoured with Retsina

Small pizzas with different toppings

Mushroom and radishes whirls

Belgian endive sorted in blood oranges and walnuts

Steamed oysters on water cress mousse

Ravioli stuffed with wild mushrooms in a creamy sauce

Filet of venison in a coat of red wine onions on chestnuts puree, cranberry sauce

Glazed peaches with almond ice cream and biscotti

Ham coated in bread dough

Grilled Portobello mushrooms with scrambled eggs

Pink grapefruit and banana salad

Croissants with chocolate stuffing

France

Vichyssoise with truffle oil

Crudité with tape paste

Chicken lever parfait on port wine jelly

Quiche Lorraine

Marinated mussels and langoustines

Complimented by salads and an arrangement of breads

Profiteroles with vanilla cream on chocolate sauce

Cucumber Teasers

Jacketed lamb

Scampi tails, sweet and sour sauce

Herb salad with artichokes and potato chips

St. Pierre on carrot mousse line and fried fennel

Avocado ice cream with parsley in cucumber juice

Rock lobster with Thai herbs and wild rice

Horn of plenty with crème de vanille, glazed fruits

Extra lunch buffets:

Japanese:

Miso soup

Sushi

California roll

Sashimi with raw vegetables

Deep fried tempura, vegetables, tofu, and prawns

Green tea sorbet with Sake and corn cookies

Asiatic:

Steamed dumplings with spicy pork

Tea eggs

Spring rolls

Soya chicken on Gado Gado salad

Grilled scampi in chilly

Pineapple carpacchio with coconut ice cream