SAMPLE MENU by Tayla WILLOWS

BREAKFAST

All served with granola, cereals, yogurt, fresh local fruit, freshly ground coffee, espresso, tea and a selection of toast

Freshly baked muffins served with grated mozzarella, jam preserves and whipped cream.

“The All American” - Fried eggs, crispy bacon, beef sausage, mushrooms and grilled tomatoes.

Phyllo pastry egg cups filled with ham, cheese and chives.

Benedict or poached Eggs - Toasted muffins prosciutto with creamy sauce, tomato, mushrooms and avocado.

French toast with maple glazed bacon, fresh berries and Greek yogurt.

Bagels, salmon cream with cheesy scrambled eggs

 Lemon and Ricotta Pancakes

LUNCH

Soft tortillas wraps with smoked salmon, cream cheese, fresh strawberries and an island style mango and pineapple sweet chili salsa served with an arugula side salad.

Shrimp and Avocado salad with feta, cucumber, baby tomatoes, snap peas and yellow bell peppers.

Baked hake, spiced tomato dressing and soured lime spinach.

Taco Tuesday! Soft flour tortillas with an assortment of chicken strips, grilled fish, salad ingredients, sour cream, grated cheddar, homemade fresh guacamole, pineapple, black bean and cilantro salsa.

Gourmet burgers with an option of beef, chicken or veggie patty topped with a homemade mango chutney, melted cheddar, tomato, arugula, caramelized onions served with sweet potato wedges.

Buffalo mozzarella salad and couscous served with an assortment freshly baked breads with cold meats, smoked salmon and a selection of gourmet cheeses paired with a selection of chutney’s and jam preserves.

Al Dente Linguine pasta lightly tossed in a lemon and butter sauce topped with crispy parmesan

APPETIZERS

Creamy Butternut Squash Soup with parmesan cream.

Caprese Crostini drizzled in aged balsamic.

Cubed Watermelon topped with basil, feta and balsamic reduction.

Smoked Salmon and Cream Cheese pâté served on Melba toast.

Jalepeno Poppers stuffed with blue cheese wrapped in honey drizzled bacon.

Satay Chicken Skewers.

DINNER

Baked Fish Cakes served on a bed of baby spinach and tomatoes topped with a citrus dressing.

Fillet Mignon- Classic beef cut, served on a bed of homemade buttery mash topped

with roasted vine tomatoes and a creamy pepper corn sauce.

Mushroom and Parmesan risotto drizzled with lemon.

Herb Encrusted Lamb served with ratatouille, sauté potatoes and drizzled with a red wine jus.

Al Dente Linguine with a tomato and shrimp infused cream topped with fresh muscles and shrimp.

Roasted Chicken breast with gremolata butter, griddled leeks, fresh salad and pan juices.

Baked Cod and Pea Purée with a white wine and butter sauce.

DESSERT

Sticky dark chocolate brownies with chocolate chunks and vanilla ice cream.

Passion Fruit and White Chocolate Cheesecake.

Key Lime Pie with a Coconut and Pecan crust.

“Dom Pedros”- a South African Decadency.

Salty Crème Caramel.

Mango and passion fruit Eton mess.

Chocolate Fondue with a platter of fresh fruits and berries.