•Asparagus and Soft Eggs on toast, crispy bacon, freshly shaved parmesan cheese and topped with a hollandaise sauce.
•Beef Huevos Rancheros with multigrain tortillas stacked with ground beef, eggs over easy, peppers, salsa, scallions, cilantro, feta cheese and avocado.
•Country power scrambler with scrambled eggs, country bacon, breakfast sausage, cremini mushroom, onions, tomatoes and fried plantains and triangles of toast
•Soft boiled eggs in a creamy cheese sauce with a dash of sherry and arugula on rye
•Freshly flipped French crepes of your choice – cinnamon sugar with a touch of lemon, fresh strawberries and cream, plantains and caramel sauce or egg, spinach, salsa, and grated cheddar cheese.
•Breakfast fruit platter, granola, and yogurt served with crunchy bran and marmalade French toast on the side.
•New York breakfast with pumpernickel bread, thinly sliced smoked salmon, whipped cream cheese topped with slithers of red onion, diced tomato and fresh chives.
*Breakfast served with your choice of coffee or tea, juices, and fresh fruit. Bloody Mary’s and Mimosa’s on request
•Greek Quinoa and avocado salad with spinach, finely chopped onions, tomatoes, avocado slices and sprinkled with crumbled feta cheese.
•Grain and greens Mediterranean salad consisting of mixed greens, lentils, lemon and oregano grilled chicken, hummus, Kalamata olives and cabbage slaw
•Gammon, Mushroom, and Cheese Quiche served with a garden salad and mustard dressing.
•Shrimp Ceviche served in a phyllo pastry bowl with mango, peppers, red onions and cilantro
•Fusilli Pasta Salad with shrimp, artichokes, olives and goat’s cheese
•Tarragon Chicken salad served on a bed of arugula with celery, apple, fresh parsley and cashews
•Spicy California Seafood Stack with brown rice, cubed cucumber, avocado, and chives topped with spicy mayonnaise and a sprinkle of rice seasoning.
•Seared beef tenderloin tips with horseradish cream sauce and crostini
•Shrimp Ceviche with bell peppers, fresh mango, and cilantro
•Smoked Salmon Mousse with dill and capers served on endive spears
•Caprese salad skewers drizzled with balsamic glaze
•Stuffed mushroom caps with garlic and parmesan cheese
•Anti-Pasta platter with a selection of meats, pimento olives, and grapes accompanied by an assortment of cheese, pickles, and crackers.
•BBQ rainbow veggie kabobs with cherry tomato, broccoli, mushroom, and zucchini basted with a coriander, paprika, and cumin marinade.
•Prosciutto wrapped melon slices
•Shrimp Thai curry with coconut and coriander served with fluffy white rice.
•Parmesan crusted chicken with roasted vegetables and couscous
•Herb pork tenderloin served with a marmalade and Dijon mustard sauce, roasted potatoes and a side of green vegetables
•Fettucine with white truffle butter and mushrooms served with arugula salad
•White wine poached salmon with lemon butter sauce, a simple side of grilled asparagus and mashed potatoes
•Slow-roasted lamb shanks with a leek risotto and carrot bundles
•Oven roasted sea bass with ginger and lime sauce, steamed rice and snow peas
•Homemade strawberry granita with mint-infused strawberries on the side
•Espresso panna cotta with whipped cream and chocolate shavings
•Individual molten chocolate cakes served with vanilla ice cream
•Mini cheesecakes served with passion fruit coulis
•Rose wine gelatin with fresh blackberries
•Lemon and Mango Syllabub
•South African Malva Pudding with vanilla ice cream, custard, whipped cream or all of the above