SAMPLE MENU
BREAKFASTS
- Served with coffee, tea and juice, and a hearty fruit platter -
Crepes – Filled with vanilla pudding and homemade berry coulis
Coconut pancakes – Served with Nutella and roasted nuts
French toast – Topped with syrup, whipped cream and berries
Overnight oats – Made with coconut yogurt and chia seeds, topped with homemade granola and berries
Eggs Benedict – Served on a fresh croissant, with homemade hollandaise sauce, bacon slices and spinach leaves
Shakshuka – Topped with feta cheese, served with avocado slices and fresh bread
Omelet – Filled with mushrooms, bell peppers and tomatoes, served with sausages
Avocado toast – Topped with grilled mushrooms, poached egg and feta cheese
LUNCHES
- Served with juice, soda, beer or wine, and a hefty salad -
Truffle trofie – Pasta with mushrooms in a creamy truffle sauce
Quesedillas – Served with homemade guacamole and Greek yogurt sauce
Vegan curry – Thai yellow vegetable curry served with wild rice, cashews and lime
Falafel salad bowls – Rich Mediterranean salad with homemade falafel, drizzled with homemade tzatziki sauce
Vegetarian lasagna – Can’t believe it’s not meat lasagna
Squid in red sauce – Served with mushroom and tomato baked polenta
Shrimp bisque – Topped with cream and freshly chopped parsley, served with warm garlic bread
SNACKS
- Served with juice, soda, beer, wine or a cocktail -
Charcuterie board – With artisan bread
Smoked salmon crostinis – With capers and anchovies
Chocolate pastry twists – With homemade chocolate sauce
Summer rolls – With homemade peanut sauce
Bruschetta – With 3 different tomato based toppings
Hummus bowl – With pita chips and vegetable sticks
Baked Camembert bread bowl – With homemade strawberry sauce
DINNERS
- Served with juice, soda, beer or wine, and a hefty salad -
Stuffed bell peppers – Traditional Balkan dish, served with creamy mashed potatoes
Salmon with roasted vegetables – Served with quinoa and drizzled with homemade garlic sauce
Shrimp fettuccine – Pasta with shrimp in creamy tomato sauce
Smoked salmon risotto – Served with grilled asparagus and butternut squash puree
Flank steak and rosemary potato wedges – Served with creamy garlic mushroom sauce
Black squid risotto – Topped with homemade Parmigiano crisps and ink tuiles
Seared scallops over pea puree – Topped with crispy bacon pieces and roasted carrots
DESSERTS
Fritule – Traditional Mediterranean small doughnuts
Homemade chocolate nut bark – Served with vanilla ice cream and peanut sauce
Baked pears – With walnuts, pecans and maple drizzle
Homemade nice cream – Healthy banana based ice cream served with chocolate chip cookie crumbs
Deconstructed apple crumble – Served with vanilla ice cream and maple drizzle
Brownies – Served with whipped cream and chocolate shavings
Summer cherry cake – Topped with powdered sugar and glaced cherries
Peach and pecan pastries – Served with vanilla ice cream and maple drizzle
COCKTAILS
Tom Collins
Mojito
Cuba Libre
Margarita
Cosmopolitan
Aperol Spritz
D A Y 1
Spiced fried eggs
Carribean mussel curry
Filled bell peppers with mushed potatoes
D A Y 2
Eggs Benedict
Chicken or seafood risotto
Bruscheetas and Lasagna
D A Y 3
Shakshouka
Mushroom polenta with spinach sauce
Rattatouille with crab cakes
D A Y 4
Breakfst pizza
Pesto gnocchi, roasted garlic tomatoes
Lemon salmon with rosemary potatoes
D A Y 5
Croissant sandwiches
Fried mozzarella caprese
Taco night
D A Y 6
Avocado toast
Pasta salad with seafood
Tenderloins, blue cheese potatoe cakes
D A Y 7
French toast
Home made butter sauce Ravioli
Local fishand vegetables