•Eggs Benedict – Lightly toasted English muffin topped with Canadian bacon, gently poached eggs and homemade Hollandaise sauce.
•Freshly baked croissants – served with smoked salmon, cream cheese, chives and capers and a selection of jams and preserves.
•Mini Frittatas – Parma ham, swiss cheese and potato bake
•French toast – served with maple rum syrup and a selection of muffins, spinach & feta, asparagus & cheese, bacon & mozzarella
•Full English breakfast – Eggs to order, bacon, hash browns, tomato, baked beans, tomato, toast, jams and preserves.
•Linguini Lobster – Linguini pasta topped with Lobster sautéed in herb butter with shallots, fresh cream and garlic, served with a seasonal, crispy green salad.
•Vietnamese Spring Rolls – a variety of shrimp and chicken spring rolls served with a pineapple and chilli salsa and freshly baked French loaf.
•Baby Back Pork Ribs – Succulent and falling off the bone, barbecued to a turn, baby back ribs served with garlic bruschetta and Caprese salad.
•Caribbean Chicken Salad – served on a bed of lettuce, with hot, cheesy, garlic toasties.
•Smoked Salmon and Asparagus Quiche and or Traditional Quiche Lorraine – served with watermelon, arugula, black olive, feta and fresh mint salad.
•Baked Brie With Balsamic Reduction and Cherry Tomatoes – Brie baked with cherry tomatoes in balsamic reduction served with sliced apple, caramelized nuts, preserved figs and various crackers.
•Crab Tartlets – Crab morne baked in phyllo pastry served on a bed of arugula.
•Shrimp Cocktails – Plump shrimp smothered in a creamy blue cheese, cream and brandy sauce, served on crisp iceberg lettuce.
•Mezze Platter – Platter of Tzaziki, Skordalia, Taramasalata served with grilled, stuffed aubergine with feta, marinated mushrooms, Parma Ham, Mozzarella and a variety of crackers.
•Chicken Satay – Mini chicken kebabs served with a sweet Thai peanut, apricot and chilli dipping sauce.
•Grilled Canadian Salmon – Served on a potato rosti – drizzled with a bur blanc caper sauce, garnished with fresh asparagus and caviar.
•Pan Seared Duck Breast – Served with red wine sherry sauce with potato rissoles and seasonal vegetables.
•Barbecued Beef Tenderloin – Served with brandy and green peppercorn sauce, new potatoes, roasted butternut and almond green beans.
•Rack of Lamb – Roasted with a crust of rosemary, mint and garlic served with roasted garlic creamed potatoes and Mediterranean vegetables.
•Lobster Thermidor – Traditional lobster thermidor served with fresh cream, white wine, spring onions, topped with cheese au gratin.
•Pavlova – Light, fluffy meringue base topped with fresh cream, passion fruit, kiwi fruit, nectarines and strawberries.
•Apple Strudel – Apples sautéed with cinnamon, butter, raisins and amaretto, wrapped in phyllo pastry and baked, dusted with confectioners sugar, served with clotted cream.
•Crepe Lorraine – Frilly crepes filled with vanilla bean ice cream, saturated with orange, grand mariner sauce and flambed on the table.
•Chocolate Fondue – Lindt chocolate infused with Cointreau sauce, served with strawberries, marshmallows, biscotti and mandarine for dipping.
•Death By Chocolate Cheesecake – No description needed!