Canapes

• Selection of Nori Rolls including traditional accompaniments
• Lobster spring rolls with ginger Mir rim soy dipping sauce
• Fire roasted tomato and goats cheese tartlets
• Spinach fetta and pine nut filo pastry parcels
• Smoked salmon caper and horseradish cream on crisp bread
• Bruschetta with tomato, basil, spanish onion and bell peppers
• Tropical melon with Proschiotto ham

Entrees

• Seafood chowder, a delectable combination of local seafood’s poached in a delicate seafood broth
• Vietnamese fish salad, grilled local fish is presented upon a crisp salad of wombok, bean sprouts, carrot, vermicelli noodle, roasted peanuts, mint and basil drizzled with a mild lime and chili dressing
• Aubergine Rolls, lightly piccatta battered tubes of Aubergine are filled with fresh ricotta cheese and pine nuts oven baked, then presented upon crisp tomato and bell pepper sauce
• Smoked Duck and Caesar Salad, this traditional salad is enhanced with smoked duck breast with a light Caesar dressing
• Crab and Cheese Soufflé, a balanced combination of local crab meat, married with smoked cheese makes this irresistible dish complimented with a crisp tomato salsa
• Corn feed Chicken and Leek Swag, tender pieces of chicken breast with caramelized leek, is wrapped in a filo pastry sway, golden baked then served upon a light cheese mornay
• Vegetable Risotto, a delicate creamy risotto is entangled with a variety of fresh vegetables topped with shaved Romano cheese

Mains

• Short loin of Lamb, encrusted with Dijon mustard, honey and breadcrumbs carved upon a sweet potato whip with a green pea puree and char grilled vegetables
• Tornados of Beef, Medallions of Beef fillet at wrapped in Prochiutto ham, cooked to your requirement and presented upon cream spinach enhanced with a port wine jus, with château’s potato and roasted vegetables
• Braised Breast of Duck, Asian glazed duck breast is served upon steamed wombok snow peas and soft noodles, topped with shitake mushrooms and drizzled with an orange and ginger sauce
• Grilled Peppered Snapper, lightly peppered fish is grilled to perfection served upon a fluffy potato whip complimented with a lemon and light soy beurre blanc
• Slow Roasted Loin of Pork, tender pork loin is stuffed with pistachio nuts, bacon and fresh grapes, slow roasted then carved upon a creamy celeriac complimented with a cider infused pork jus, served with roast vegetables
• Scaloppini of Chicken Breast, finished in an asparagus and pesto cream sauce on an el dente bed of linguini accompanied with grilled artichoke hearts
• Poached Atlantic Salmon, gently poached salmon is crowned upon a sweet potato whip, accompanied with a caper and lemon volute with steamed vegetables

Dessert

• Chocolate and Caribbean Rum Mud Cake
• Flambéed fruit crepes
• Key lime Tart
• Rhubarb and apple crumble
• Crème Caramel
• Tiramisu
• Liquered macerated fruit cocktail
• Any dietary requirement catered for