Breakfast
All Served with Fresh Fruits, Cereals, Specialty Breads, Juice, Coffee and Tea
Caribbean French Toast served with Parma Ham and Crème Fraich
Real Oats cooked to order with Fresh Berries. Served with Rainforest Honey and Sugar
Spiced Apple Pancakes with Homemade Banana Syrup
Herbed Omelets filled with Smoked Ham and served with Sautèed Potatoes and Mushrooms
Sunrise Eggs: Poached Eggs, Bacon and Spinach on Croissant Topped with Hollandaise Sauce
Strawberry, Honey and Yoghurt Smoothie served with warm Lime. Coconut and Banana Muffins
French Crepes with a Creamy Filling, Topped with Berries, and Fruit Puree
Lunch
Served with a variety of Freshly Baked Breads
Crab Cakes with a Lime and Chili Sauce served with Red Cabbage Coleslaw
Fresh Pumpkin and Bacon Soup with olive breads and nutmeg
Fresh Garden Vegetables Stir Fried with Cashews and Chicken in a Mild Spicy Peanut Sauce
Watermelon Salad served with crispy Parma ham and salty Parmigiano Reggiano and Mint
Homemade Turkey Burgers with dried Apricots, fresh Ginger, Orange and Sage with a Grape Chutney
Herb Tabbouleh with Marinated Feta and Courgette
Grilled Chicken Ceasar Salad with Warm Herb Breadsticks
Hors D'oeuvres
Brie en Croute with Crisp Apples and Grapes
Parmesan Toast with Roasted Peppers and Sun dried Tomato Topping
Curried Coconut Prawns with Sweet Potato Fries
Conch Fritters with Lime and Mustard Dipping Sauce
Mini Baked Potatoes with Caviar and Crème Fraiche
Mozzarella and Avocado Salad served with Balsamic Vinegar and Olive Oil
Crostini topped with Goats Cheese and Olives
Entrees
Grilled Swordfish Steaks with Harissa and Yoghurt Marinade served with a fresh Garden salad
Pork Tenderloin with Apples and Thyme on a bed of Kumera and Baby Carrot Mash
Herb and Anchovy crusted Cod Fillet with Stir fried vegetables and Roasted new Potatoes
Spanish Style Chicken with Sweet Peppers and Saffron Rice
Duck Breast stuffed with Mushrooms and served with Sautèed Potatoes and Blanched Vegetables
Beef Tenderloin au Poivre served with Pomme de Terre, Roasted Peppers and Lemon Butter Asparagus
Lobster Tails, served with Courgettes and a Red Cabbage, Beetroot and Apple Coleslaw
Desserts
Served with Coffee, tea and your choice of Liquors
Exotic Fruit Fool with Kensington Pride Mangoes
Blueberry Trifle with Vanilla and Honey Custard
Peaches in Fresh Ginger Syrup
Chocolate Mouse with Strawberries and Raspberries
Lemon Curd Ice Cream served with a hot Blueberry and Gin Sauce
Meringue Roulade with Apricots and Cream
BBQ Tropical Fruits served with Crème Fraiche
Joanna is pleased to prepare your meals to your own requirements
*Menus are fully customizable to your group's tastes!
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