Breakfast
Louise's French Toast
Slices of fresh baked bread stuffed with apricot cream, dipped in egg batter and baked
Served with a rum syrup and fruits
Eggs Beatrice Brochette
Poached eggs topped with fresh tomato and basil concasse with Hollandaise sauce
Assorted Muffins and Sweet Breads
Almond butter coffee cake; Golden Italian coffee cake; Marzipan brioche with apricot brandy glaze; Rum raisin milk buns and Walnut banana bread
Lunch
Lobster Quiche
Mascapone and sun-dried tomatoes, topped with a Hollandaise sauce
Served with a tossed salad
Spring Pasta
Bow Tie pasta tossed with asparagus, morel mushrooms, lemon basil, artichoke, roasted red pepper oil and toasted pistachio nuts
Chop Chop Salad
Smoked turkey, salami, provolone, fresh basil and shredded romaine. Served with freshly baked focaccia bread topped with olive oil, fresh garlic, and grated Romano
Dinner
Grilled Atlantic Salmon
Basted with Tamari and roasted sesame dressing, served with saffron rice and an as sortment of grilled vegetables
Steak au Poivre Black Angus Fillet
Wrapped in pepper corns and pan-fried to your taste with a cognac cream sauce
Served with creamy roasted garlic potoatoes and glazed carrots
Crusted Rack of Lamb
Served with a golden spring garlic potato cake and pencil asparagus topped with a fresh mint au jus sauce
Dessert
Blueberry Creme Puff served with a vanilla blancmanche
Chocolate and Hazelnut Cheesecake
Lemon-curd pastry served with mixed berries
Please note that all the recipes above are only 'samples'. All charter menus are prepared according to the guests' preferences
*Menus are fully customizable to your group's tastes!
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