Chef Kim Heany suggests  

Breakfast

Served with juices, tea & coffee, fresh fruit & freshly baked breads or muffins

Strawberry mascarpone crepes with fresh berry confit

Mixed mushroom & blue cheese frittata with roasted cherry tomatoes

Panettone French toast with buttered rum sauce

Smoked salmon & red onion omelet, crispy home fries

Lunch

Served with freshly baked breads

Lobster quiche, green salad topped with Asian pear, camembert & almonds

Farfalle tossed with smoked trout, asparagus & poppy seed dressing

Roasted portabella mushrooms with bacon, blue cheese & peppers on field greens

Red snapper, avocado & goat cheese burrito, black bean & bell pepper salad

Hors d’oeuvres

Accompanied by 1^st Mate Alex’s “cocktail  concoction of the day”

Crisp wild rice cakes with smoked salmon and crème fraiche

Cornmeal crusted shrimp with saffron mayonnaise

Crostini with sun dried tomato, brie & fresh basil

Tomato, goat cheese & onion tartlets

Dinner

Served with fresh seasonal vegetables

Papaya, apple & melon tower topped with shrimp
Tangy apricot Chipotle scallops on black bean cakes
Brandy snap baskets with lemon-ginger ice cream & mango salsa

Carrot and cilantro soup
Grilled beef tenderloin with blue cheese sauce, crisp potato pancake
Roasted grape tart with port wine dessert sauce

Avocado, mozzarella & olive salad on a bed of baby greens
Herb crusted rack of lamb, port & orange sauce, sautéed baby potatoes
Strawberry Margarita mousse