The Cuisine- Chef Rosie Kirk

BREAKFAST- served with fresh fruit, breads & pastries

Lobster Eggs Benedict
-Lobster, spinach, English muffin, hollandaise sauce
Breakfast Burgers
-Bacon, sausage patty, American cheese, hash brown, fried egg
Smoked Salmon or Bacon Toasts
-Smoked salmon, avocado, toast, roasted tomatoes, local leaves
Pan-cuterie
-Pancakes, fresh berries, nuts, maple syrup, nutella, crispy bacon
Bagel Platter
-Toasted bagels, smoked salmon, crispy bacon, avocado, egg, cream cheese

LUNCH

Bang Bang Fish Tacos
-Fish, avocado, jalapeño, radish, cabbage, salsa, cheese, sour cream, siracha mayo
Tuna with a Twist
-Ahi tuna, potatoes, egg, lettuce, spinach, tomato, onion, sun-dried tomato, capers
Quiche of the Day
-Quiche of the day, prosciutto & grilled peach salad, fresh Bread
Greek Platter
-Fried halloumi, lemon & garlic chicken, hummus, tzatziki, greek salad, olives, flatbreads,
Salmon Poké
-Teriyaki Salmon, spicy edamame, avocado, pickled ginger, seaweed salad, mango,
cucumber, sticky rice, cucumber, siracha mayo.

CANAPES & COCKTAILS

Bacon wrapped Jalapeños / Royal Mojito
Classic Charcuterie / Pear & Elderflower Gin Collins
Pork Gyoza / Mango & Coconut Daquiri
Seabass Ceviche / Kiwi Smash
Steamed Bao Buns / Aperol Spritz

DINNER

The Main Event
Red Snapper
-Pesto potatoes, garlic asparagus, roasted tomatos, basil oil
Chicken Roulade
-Goats Cheese, Pancetta, Potato Fondant, wilted spinach, parsnip puree, red wine jus
Rosie’s Red Curry
-Shrimp, cauliflower, mange tout, bok choi, coconut milk, coriander, peanut, jasmine rice
Duck Breast
-Hassle back potatoes, green beans, courgette, berry and red wine reduction, blackberries
Mahi
-Saffron Risotto, mango salsa, mango sauce, balsamic reduction

Something Sweet

Creme Brûlée of the Day
Gluten Free Chocolate Brownie with Italian Meringue and fresh berries
Cranberry and Orange Eton mess
Sticky Toffee Pudding with a Toffee Rum sauce and ice cream
Vegan Chocolate Orange Mousse