Day One
All breakfasts are served with a colourful fruit platter, fresh juices, cereals, yogurt, bread/toast and condiments.
Breakfast
Eggs Benedict served on a Warm Croissant with Home-made Hollandaise Sauce
Lunch
Sizzling Moroccan Shrimp Barbecued and served with Tri-coloured Quinoa, Mixed Vegetables, Mint & topped with Greek Yogurt
Cocktail Hour
Espresso Martini
Wild Mushroom and Truffle Arancini Balls
Dinner
Surf & Turf of Tender Filet Mignon accompanied by Pan Fried Buttery Scallops, Pumpkin Puree & Crunchy Brussel Sprouts
Chocolate & Salted Caramel Melting Dome
Day Two
Breakfast
Zucchini & Corn Fritters accompanied by Chef Mia’s Famous Tomato Relish, Bacon, Smashed Avocado & topped with Arugula
Lunch
Slow-Cooked Rum & Coke BBQ Pulled Pork Sliders served with a Tangy Apple-slaw & Baked Sweet Potato Fries
Cocktail Hour
Strawberries & Cream Daquiri
Coconut Crusted Fried Shrimp
Dinner
Miso-Glazed Eggplant with a Red Tapenade served on a bed of Bulgur Wheat, Cous Cous and Flaked Almonds topped with Creamy Coconut Yogurt
Spiked Strawberry & Vanilla Liqueur Ice Cream Cones
Day Three
Breakfast
Brioche French Toast Towers served with Home-made Banana Caramel Sauce, Fresh Whipped Cream, Maple Syrup & a Fresh Fruit Skewer
Lunch
Panko Crusted Local Mahi-Mahi Tacos served with a Cabbage Slaw, Freshly Diced Mango & a Creamy Cilantro & Lime Dressing
Cocktail Hour
Fresh Pina Colada
Traditional Tostones – Twice Fried Local Plantains with a Hint of Spice served with Hummus, Pita Chips & Dipping Vegetables
Dinner
Jamaican Jerk Chicken Drumsticks charred on the BBQ and served with Classic Rice & Beans, Creamy Potato Salad & a Yogurt and Lime Sauce
Banoffee Pie with Fresh Cream & Chocolate Shavings
Day Four
Breakfast
Huevos Rancheros with fresh Salsa Picante, Sliced Avocado & Crumbed Queso Fresco
Lunch
Chicken Caesar Wedge Salad with Home-made Dressing & Crispy Croutons
Cocktail Hour
The Giggly Rose Caprese Salad Skewers
Dinner
Garlic & Herb Crusted Roast Rack of Lamb with Leek Puree, Polenta Chips & Lightly Seared Broccolini
Thin Apple Tart with Candied Pecans, Salted Caramel Ice Cream & Toffee Sauce
Day Five
Breakfast
Baked Ham, Cheese & Baby Spinach Frittata with Sautéed Mushrooms
Lunch
Thai Noodle Salad with Home-made Satay Sauce and Ginger Sesame Tofu
Cocktail Hour
Fresh Grapefruit Paloma
Brie & Cranberry Tarts Roasted with Rosemary
Dinner
Prosciutto Wrapped Chicken Breast with Truffle Mash Potato & Buttery Asparagus
Angel Food Cake with a Rosewater & Cream Cheese Frosting
Day Six
Breakfast
Hearty Breaky Stack – A Portobello Mushroom is Stacked with Avocado, Bacon & Eggs & Covered in Creamy Hollandaise
Lunch
Japanese Inspired Poke bowls – Sushi Rice is accompanied by a Sesame Crusted Tuna Steak, Edamame Beans, Avocado, Pickled Cabbage & Red Onion, Peppers, Cucumber & a Spicy Mayo
Cocktail Hour
Jalapeño Margarita
Crab Cakes with Horseradish Cream
Dinner
Caribbean Inspired Sweet Potato Curry Served with Fluffy White Rice and Toasted Pita
Healthy Rich Chocolate & Avocado Mousse Served with Slivered Almonds and Fresh Raspberries
Day Seven
Breakfast
Traditional Turkish Shakshuka served with Feta and Warm Herb Bread
Lunch
Pan-fried Honey Salmon with Spiced Cauliflower Rice & Creamy Lemon Tahini Dressing
Cocktail Hour
Watermelon Mint Breeze
Fresh Tomato & Basil Bruschetta on Warm Sourdough
Dinner
Lobster Linguine with Blistered Cherry Tomatoes in a White Wine Sauce served with Garlic Bread
Classic Key Lime Pie
THIS IS MENU IS A SAMPLE AND IS SUBJECT TO AVAILABILTY OF PRODUCE AS WELL AS DIETARY RESTRICTIONS AND GUEST PREFERENCES