VIVID Sample Menu

Breakfast served with teas, coffee, fresh breads, toasts and pastries, juices and a fresh fruit platter.

Pecan Pancakes with Warm Rum Banana Maple Syrup 

Spinach and Salmon Egg Cups with Hollandaise Sauce 

Boursin Baked Eggs

Vegan French Toast with Tempeh Bacon and Maple Syrup Served

Lunch 

Seared Fresh Tuna Salad Nicoise served with Rosemary Focaccia 

Thai Beef Salad with Marinated Vegetables, Asian Noodles and Peanut Dressing

Shrimp Ravigote with Mozzarella, Cherry Tomato and Mint Salad 

Curried Chicken and Mango Salad with Spiced Couscous and Baby Mixed Salad Leaves 

Vegan Mediterranean Tartlets with Soy Cream Cheese and Arugula Edamame and Shiitake Salad 

Appetizers 

Caramelised Red Onion and Melted Brie Filo Cups

Salt and Pepper Shrimp with Spicy Chilli Dipping Sauce 

Goat Cheese, Sun Dried Tomato and Pesto Torte with Pine Nuts 

Vegan Asian Summer Rolls with Fresh Mango and Bean Sprouts and Soy Dipping Sauces

Dinner 

Fillet of Pork Tenderloin with Blackberry Sauce, served with Mango, Lime and Mint Salsa, Snow Peas and Leek Mashed Potato 

Seared Four Seeded Ahi Tuna with Wasabi Cream, Stir Fried Chilli Broccoli Florets, Bean Bundles and Basmati Rice Towers 

Grilled Caribbean Spiny Lobster with Garlic Lemon Butter, Roasted Butternut Squash, Ratatouille and Wild Rice

Stuffed Roasted Chicken Breast with Asparagus, Basil, Prosciutto, and Parmesan, a Shallot Balsamic Glaze, Buttered Baby Carrots and New Potatoes

Herb Crusted Beef Tenderloin with Cabernet and Cognac Reduction, Steamed Asparagus, Sugar Snap Peas and Scalloped Potatoes 

Dessert with assorted liquors, a selection of herbal teas and coffee 

Warm Chocolate Lava Cakes with Raspberry Coulis and Vanilla Ice Cream

Grand Marnier Crème Brûlée with Brandy Snap Tuiles 

Amaretto and Pistachio Cheesecake

Coconut, Banana and Passion Fruit Pavlova

Vegan Apple and Blackberry Crumble with Soy Ice Cream Served