Sample Menu Chef Amber

Breakfast

Eggs Benedict with Miso hollandaise and Swiss chard

Vanilla pod Pancakes / Waffles, topped with whipped lemon zest mascarpone, peaches caramelized in honey and thyme with roasted almond

Turkish Eggs with homemade chili oil, fresh herbs and freshly baked bread for dipping

Vegan overnight oats and chia with apple cinnamon compote, topped with candied nuts and toasted coconut flakes

 Green Goddess Veggie Frittata with Feta and herbed butter on crunchy toast

 Build your own freshly baked bagel with LOX, bacon or veggie options

Breakfast sides
Fresh fruit platter
Pastries
Cold cuts and cheese

Lunch

Korean fried chicken bao buns with shredded Asian marinated slaw, pickled cucumber, onion and carrot with fresh limes, toasted sesame, and cilantro

 Pulled pork tacos with salsa verde with pickled onions. Served with chili & lime salt corn ribs.

Thinly sliced steak salad with fried capers, marinated asparagus, green beans & artichokes on a bed or arugula, baby potatoes and fresh herbs with homemade citrus dressing, all topped with a shower of freshly grated parmesan

Caribbean Jerk shrimp Bowls with rice and roasted sweet potato topped with Mango salsa, Plantains, fresh lime cheeks and cilantro

 Greek meatballs with fresh cucumber tsastiki, marinated tomato salad, herbed leaf salad, tahini dressing and freshly made flat bread

Appetizers

Shishito peppers scorched in the pan, tossed in lemon juice and dusted with Maldon salt, served with smoked Aioli
 

Assorted dim Sum with dipping sauces.

Smoked salmon carpaccio with capers and herbs with crème fraiche 

Watermelon, feta and mint with lemon vinaigrette and black olives

Burrata and Steak Crostini with arugula and pine nuts

Passion fruit, grape fruit and pomegranate ceviche with local Caribbean fish

Mains

 Beef tenderloin with red wine jus, served with miso glazed eggplant and green asparagus.

Thai style fish with lemon grass, chili, garlic. Served with spicey cucumber salad and coconut rice

Assorted sushi selection

Crispy skin duck breast ponzu beurre blanc, roasted hassle back pumpkin and parmesan cream with furikake

Lobster Tails poached in herb infused butter with risotto and fresh herbs and lemon

Desserts

Dark Chocolate tarte draped with fresh passion fruit and homemade salted caramel ice cream

Coconut panna cotta with brown butter tuille and honey citrus compote

Spiced Chai ice cream with pistachio biscuit crumble and marinaded raspberries

Brown sugar pavlova with caramelized peaches and champagne sorbet 

Affogato with homemade condense milk ice cream and Biscotti Biscuit