Chef  Jane McKen

 Day 1

Breakfast
Mixed berry smoothies
Field mushroom omelette(with egg whites on request)
Kiwi & melon fruit platter
An assortment of cereals, yogurts & beverages

Lunch
Tomato tart tatin with shavings of parmesan
Grilled pear & prosciutto salad
Grilled shrimp & orzo salad with a tangy citrus dressing

Hors d’oeuvres
Olive & ricotta fratatini
Blinis topped with smoked salmon, crème fraiche & caviar

Dinner
Seared scallops topped with salsa verde

 *****

 Seared duck breast served on a bed of sesame noodles, drizzled with plum sauce,
 stir-fried vegetables

*****

 Homemade lemon sorbet

 *****

 Coffee, liqueur & chocolates

Day 2

Breakfast
Fresh apple and carrot juice

Poached eggs on english muffins
Fruit salad
A selection of cereals, yogurt & beverages

Lunch
Spinach, goat cheese & pancetta salad with toasted almonds & raspberry vinaigrette

Seared tuna, avocado & mesclun salad with sesame- soy dressing
Pesto & rocket frittata

 Hors d’oeuvres
Foie gras on toast topped with red onion marmalade
Spicy satay chicken skewers

 Dinner
 Thai crab cakes served with lime aioli

 *****

Cajun rubbed salmon,lemon & asparagus risotto & topped with wilted bok choy

*****

Mixed Berry summer mousse

*****

A selection of Cheeses

Day 3

Scrambled eggs with smoked salmon & dill
Strawberry & banana smoothie
Mixed fruit platter

 Lunch
Roasted sea bass
Grilled fennel & tomato Salad
Spaghetti with anchovies & fresh garlic, topped with pangriata

 Hors d’oeuvres
A selection of sushi & sashimi

 Dinner
Carrot & coriander soup served with homemade wholemeal rolls

 *****

Rack of lamb marinated in pomegranate molasses, served with mint, cucumber & coriander bulgur wheat

*****

Lime & ricotta cheese cake