| SAMPLE MENU – CHEF/MATE: MARIANNE RASMUSSEN   Breanker
Breakfast Always served with freshly brewed coffee, choice of regular or de-café, and choice of regular or herbal teas. Juice or freshly made fruit smoothie made from ripe tropical fruits. Fresh tropical fruit platter. Fine imported preserves and cheeses. Waffles with fresh berries – Caribbean French Toast – English muffins Home made banana walnut bread – Chocolate chips pancakes Eggs and bacon - Warm croissants - Bagels with smoked salmon Scrambled Eggs platter with ham and tomatoes topped with green onion Lunch Served with fresh French or home made breads  Sea food salad with fresh asparagus served in avocados Marinated steak salad – Portobello Picata with Marinara sauce Spinacopita with Greek salad – Smoked salmon and melon salad Pasta with Gorgonzola sauce Hors d’oeuvres Always served for “Happy Hour” accompanied by your favorite cocktails. Baked artichoke dip – Home made graved Lax – Vegetable platter Crab dip - Cheese platter – Pita bread with home made hummus Baked Brie cheese bread. Entrees
 Always served with your choice of wine Salmon in potato crust with fresh steamed asparagus and Hollandaise sauce Grilled marinated pork tenderloin with potatoes au gratin and steamed vegetables Poussins with basmati rice, red wine sauce and warm fruit salad Rack of lamb Greenbrier with rosemary potatoes and steamed carrots Sesame seed seared tuna with plantains, wild rice and wasabi Grilled Filet Mignon with Hassel baked potatoes, steamed vegetables and Béarnaise sauce Desserts
 Always served with coffee, tea and your choice of after dinner drinks. Blue berry cheese cake – Almond crepes with ice crème Chocolate soufflé’ - Fresh berries in Chamboard liquor with whipped crème Mango mousse – Hazelnut cake with panache – Key lime pie | 
