DAY 1:

LUNCH: MEXICAN STYLE CHICKEN SALAD, SERVED WITH CRISPY TORTILLAS

SNACK: CHEESE AND MEAT PLATER

STARTER: CARROT ORANGE GINGER SOUP

MAIN: SOLE AND SALMON FISH ROLLS WITH DILL SAUCE, ROASTED GARLIC POTATOES, GLAZED VEGETABLES AND LEAFY SALAD.

DESSERT: WHITE CHOCOLATE AND BERRY CHEESE CAKE

DAY 2:

BREAKFAST: CREAMY SPINACH EGG FLORENTINE, SERVE WITH CRISPY

 BACON

LUNCH: TUNA /LOBSTER NICOISE SALAD

SNACKS: HUMMUS AND CRUDITIES

STARTER: CARAMELIZED ONION AND BRIE FILO TART

MAIN: SWEET AND SPICY GRILLED PORK TENDERLOIN, CHILI MAPLE SWEET POTATOES, SAUTEED MUSHROOMS AND SPINACH FETA  SALAD.

DESSERT: BANANA CRUMBLE SERVED WITH BERRY SORBET ICE CREAM.

DAY 3:

BREAKFAST: FRESH BANANA BREAD, SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.

LUNCH: GORGONZOLA, RIB EYE AND CRISPY ONION RING SALAD

SNACK: MELTING NACHOS

STARTER: WATER MELON, RICOTTA, TAMPENADE CORISTINI AND BALSAMIC PEARLS

MAIN: ITALIAN SHRIMP AND CRAB TAGLIATELLE ROSE PASTA SERVED WITH FRESHLY BAKED FOCACCIA BREAD.

DESSERT: MELTING HOT CHOCOLATE FONDANT SERVED WITH VANILLA ICE CREAM.

DAY 4:

BREAKFAST: LEEK, ZUCCHINI AND TOMATO FRITTATA, SERVED WITH GRILLED SAUSAGES.

LUNCH: CRAB CAKES, BACON POTATOES, AND REFRESHING VINAIGRETTE GARDEN SALAD

SNACKS: FLAT BREAD PIZZA

STARTER: TUNA CEVICHE

MAIN: RACK OF LAMB WITH RED WINE JUS, STUFFED BABY PEPPERS , ROASTED ABORIGINES AND LEMON MINT COUSCOUS

DESSERT: KEY LIME PIE

DAY 5:

BREAKFAST: SELECTION OF FRESH CROISSANT SERVED WITH SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.

LUNCH: BLACKENED MAHI MAHI TACO BOWL'S SERVED WITH FRESH MANGO-JALAPENO SALSA AND GUACAMOLE CREAM.

SNACKS: HOT SPINACH ARTICHOKE DIP

STARTER: PAN SEARED SCALLOPS ON BED OF TRUFFLE PEA MASH

MAIN:  CHICKEN STUFFED WITH HEREBY CHEESE WRAPPED IN PROSCIUTTO, SAGE GNOCCHI AND ANTI PASTI

DESSERT: CAPPUCCINO CREAM CAKE.

DAY 6:

BREAKFAST:  EGG BENEDICT SERVED WITH BACON.

LUNCH: TWISTED CHICKEN BACON CAESAR SALAD

SNACKS: FRENCH ONION MARMALADE &SEARED CAMEMBERT

STARTER: TANGY VIETNAMESE SPRING ROLLS

MAIN: ASIAN STYLE GLAZED SALMON, RICE NOODLES AND TERIYAKI STIR FRY VEGGIES

DESSERT: APPLE TART SERVED WITH SALTED CARAMEL ICE CREAM

DAY 7:

BREAKFAST: FRENCH TOAST WITH BERRY'S SAUCE AND VANNILA CREAM SERVED WITH SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.

LUNCH: SEAFOOD MEDITERRANEAN PASTA SALAD

SNACK: SPICY JALAPENO AND CHORIZO DIP

STARTER: GOAT CHEESE, BEETROOT AND MAPLE WALNUT SALAD

MAIN:  BEEF TENDERLOIN FILLET WITH PEPPERCORN SAUCE SERVED WITH DAUPHINOISE POTATOES & ROASTED ASPARAGUS AND CHERRY TOMATO

DESSERT: PROFITEROLES STUFFED  WITH RICH VANILLA CREAM TOPPED   WITH CHOCOLATE GANASH

-ALL BREAKFAST ACCOMPANIED WITH COFFEE, ORANGE JUICE, CEREAL,GRANOLA, BREADS, FRUIT PLATTER, CHEESE, JAM, YOGURTS.

- I WILL BE HAPPY TO COOK FOR SPECIAL DIETARY REQUIREMENTS AS: GLUTEN FREE, LACTOSE INTOLERANCE, VEGETARIAN, VEGAN, KIDS, ETC...

- THE MENU IS FLEXIBLE FOR CHANGES ACCORDING TO DIETARY REQUESTS AND AVAILABLE PRODUCTS.