Sample Menu by Chef Christelle Vannier

 All menus may vary according to the guests preferences

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Breakfast 

American, English or Continental style with wide variety of fresh local fruits & juices

   - Day 1 -   

Lunch 

Fresh Avocado & Mango over Baby Greens with Fine Spring Onion Vinigrette
Grilled Tuna on a Rosmary Sprig with Chick Peas in a Tomato White Wine sauce
Fruit Mousse 

Dinner

 Fresh Bell Pepper infused with Garlic Oil on Toast Points
Poulet l’Estragon
Gratin of Christophine
Tiramisu

   - Day 2 -  

Lunch 

Mesclun Salad Italiano
Warm Goat Cheese & Tomato Quiche
Bananna Flambee with Freshly Grated Grenada Cinnamon

 Dinner 

Octopus Salad on a bed of Deep Green Rocket
Mahi-Mahi Provencal
Creole Rice
Warm Chocolate Cake with Pralines

   - Day 3 -  

Lunch

Tapas of skewered & marinated Cherry Tomatoes, Mozzarella & Black Olives
Penne al Pesto with Shaved Parmesan
Trifle of Caribbean Fruits

Dinner

Mashe Salad with Duck Fillet
Grilled Tender Beef drizzled with a Wild Mushroom sauce
Potatoes Roesti
Apple Crumble with Vanilla sauce