BREAKFAST

• Grand Marnier French Toast served with Grilled Black Forest Ham and Vermont Maple Syrup
  
• Farmers Frittata served with Country Sausage
  
• Belgian Waffles topped with Fresh Cream, Whipped Chocolate and Strawberries
  
• Spicy Potatoe and Onion Rostis served with Crispy American Bacon

Breakfast is served with Fruit Juice, Tea, Coffee
and a selection of Fresh Fruits, Sweet Breads and Muffins

LUNCH

• Seafood and Spinach Feuilletees served with a Light Wine Beurre Blanc and a Cherry Tomato and Artichoke Salad in a Champagne Dressing
• A Taste of Venice Pizzas Tomato with Basil and Pesto with Shrimp served with Traditional Caesar Salad with homemade Rosemary and Garlic Croutons
• Grilled Indonesian Chicken Sate with a
• Peanut Sauce served with a Carrot, Raisin Salad with a Cumin and Orange Vinaigrette
• Italian Seafood Salad served on a Bed of Lettuce and accompanied by Rosemary and Olive Oil Foccacia

All Lunches served with Freshly Baked Breads and a Crispy Green Salad with homemade Vinaigrette

DINNER

• Cocquille St Jacque
• Fillet Mignon with a Bearnaise Sauce and Roasted Garlic served with Rosemary Roasted Potatoes and Brocolli au Gratin
• Triple Chocolate Terrine with Creme Anglaise

• Spinach and Proscuitto Salad with Raspberry Vinaigrette
• Charbroiled fillet of Mahi Mahi with a Tomato and Olive Coulis served with Rice Pilaf and Tender Asparagus with Hollandaise
• Brandy Snap Baskets with Champagne Sorbet and Fruit Compote

• Basil Alfredo with Angel Hair Pasta
• Chicken Breast filled with Proscuitto and Artichoke Mouselline poached and finely Sliced accompanied by a Red Pepper Sauce, served with Normandie Potatoes and Candied Carrots
• Sable aux Fraise served on a pool of Raspberry Coulis

• Vichyssoise
• Butterflied New Zealand leg of Lamb with a Dijon Herb Crust complimented by a Mint and Onion Sauce served with Pommes Anna and a Vegetable Melody
• Cay Lime Chiffon Pie