Breakfast (served with juice, cereal, fresh fruit platter, tea/coffee.)
Fresh Maple and pecan baked French toast
Egg quesadillas with tomato salsa.
Croissant filled with ham and cheese
English muffins with eggs and bacon
Bagels with smoked salmon and cream cheese.
Fresh fruit pancakes with maple syrup.
Mixed vegetable frittata.
Lunch.
Salad with chicken, home made croutons and Ruth’s home made Caesar dressing.
Quiche with leeks and blue cheese served with fresh green salad.
Seared spiced beef with Asian greens and noodles.
West Indian chicken roti with chutney.
Classic salad Nicoise with seared fresh tuna.
Home made gazpacho with fresh crusty bread.
Pappardelle Salad with chargrilled Mediterranean vegetables.
Appetizer (served with a cocktail.)
Asparagus Bruschetta with Parma ham and Parmesan.
Roasted Plum Tomato Galettes with mozzarella and basil.
Salt and Pepper Calamari with chilli sauce and rocket.
Goat’s Cheese Fritters with a honey mustard dipping sauce.
Caramelized scallops on crostini with Ruth’s red onion marmalade.
Thai fish cakes with homemade sweet chilli sauce.
Mezze platter of hummous, olives, feta, semi-dried tomatoes, edamame bean dip and pitta chips.
Dinner.
Sesame crusted seared fresh tuna on a bed of crunchy ribbon vegetables and noodles with a wasabi cream sauce.
Chicken breasts stuffed with sundried tomatoes and goat cheese, wrapped in parma ham and served with sautéed potatoes and steamed green beans.
Beef tenderloin with herbed roast potatoes, baby carrots and a red wine sauce
Roast Moroccan lamb with studded couscous and harissa sauce.
Pork tenderloin with caramelized apples in a creamy cider sauce served with mashed potato.
Thai style red curry with shrimp and lightly spiced jasmine rice.
Spinach and asparagus lasagne with green salad and garlic bread.
Dessert.
Pecan and maple streusel cheesecake.
Key lime pie.
Summer fruit compote with scented cream.
Caribbean rum trifle.
Baked peaches and berries served with mascarpone cream.
Banoffi pie.
Tiramisu.
Tea/Coffee/Espresso. | 
