Day One

All breakfasts are served with a colourful fruit platter, fresh juices, cereals, yogurt, bread/toast and condiments.

Breakfast

Eggs Benedict served on a Warm Croissant with Home-made Hollandaise Sauce

Lunch

Sizzling Moroccan Shrimp Barbecued and served with Tri-coloured Quinoa, Mixed Vegetables, Mint & topped with Greek Yogurt

Cocktail Hour

Espresso Martini 

Wild Mushroom and Truffle Arancini Balls

Dinner

Surf & Turf of Tender Filet Mignon accompanied by Pan Fried Buttery Scallops, Pumpkin Puree & Crunchy Brussel Sprouts

Chocolate & Salted Caramel Melting Dome

Day Two

Breakfast

Zucchini & Corn Fritters accompanied by Chef Mia’s Famous Tomato Relish, Bacon, Smashed Avocado & topped with Arugula

Lunch

Slow-Cooked Rum & Coke BBQ Pulled Pork Sliders served with a Tangy Apple-slaw & Baked Sweet Potato Fries

Cocktail Hour

Strawberries & Cream Daquiri 

Coconut Crusted Fried Shrimp

Dinner

Miso-Glazed Eggplant with a Red Tapenade served on a bed of Bulgur Wheat, Cous Cous and Flaked Almonds topped with Creamy Coconut Yogurt

Spiked Strawberry & Vanilla Liqueur Ice Cream Cones

Day Three

Breakfast

Brioche French Toast Towers served with Home-made Banana Caramel Sauce, Fresh Whipped Cream, Maple Syrup & a Fresh Fruit Skewer

Lunch

Panko Crusted Local Mahi-Mahi Tacos served with a Cabbage Slaw, Freshly Diced Mango & a Creamy Cilantro & Lime Dressing

Cocktail Hour

Fresh Pina Colada 

Traditional Tostones – Twice Fried Local Plantains with a Hint of Spice served with Hummus, Pita Chips & Dipping Vegetables

Dinner

Jamaican Jerk Chicken Drumsticks charred on the BBQ and served with Classic Rice & Beans, Creamy Potato Salad & a Yogurt and Lime Sauce

Banoffee Pie with Fresh Cream & Chocolate Shavings

Day Four

Breakfast

Huevos Rancheros with fresh Salsa Picante, Sliced Avocado & Crumbed Queso Fresco

Lunch

Chicken Caesar Wedge Salad with Home-made Dressing & Crispy Croutons

Cocktail Hour

The Giggly Rose Caprese Salad Skewers

Dinner

Garlic & Herb Crusted Roast Rack of Lamb with Leek Puree, Polenta Chips & Lightly Seared Broccolini

Thin Apple Tart with Candied Pecans, Salted Caramel Ice Cream & Toffee Sauce

Day Five

Breakfast

Baked Ham, Cheese & Baby Spinach Frittata with Sautéed Mushrooms

Lunch

Thai Noodle Salad with Home-made Satay Sauce and Ginger Sesame Tofu

Cocktail Hour

Fresh Grapefruit Paloma 

Brie & Cranberry Tarts Roasted with Rosemary

Dinner

Prosciutto Wrapped Chicken Breast with Truffle Mash Potato & Buttery Asparagus

Angel Food Cake with a Rosewater & Cream Cheese Frosting

Day Six

Breakfast

Hearty Breaky Stack – A Portobello Mushroom is Stacked with Avocado, Bacon & Eggs & Covered in Creamy Hollandaise

Lunch

Japanese Inspired Poke bowls – Sushi Rice is accompanied by a Sesame Crusted Tuna Steak, Edamame Beans, Avocado, Pickled Cabbage & Red Onion, Peppers, Cucumber & a Spicy Mayo

Cocktail Hour

Jalapeño Margarita 

Crab Cakes with Horseradish Cream

Dinner

Caribbean Inspired Sweet Potato Curry Served with Fluffy White Rice and Toasted Pita

Healthy Rich Chocolate & Avocado Mousse Served with Slivered Almonds and Fresh Raspberries

Day Seven

Breakfast

Traditional Turkish Shakshuka served with Feta and Warm Herb Bread

Lunch

Pan-fried Honey Salmon with Spiced Cauliflower Rice & Creamy Lemon Tahini Dressing

Cocktail Hour

Watermelon Mint Breeze 

Fresh Tomato & Basil Bruschetta on Warm Sourdough

Dinner

Lobster Linguine with Blistered Cherry Tomatoes in a White Wine Sauce served with Garlic Bread

Classic Key Lime Pie

THIS IS MENU IS A SAMPLE AND IS SUBJECT TO AVAILABILTY OF PRODUCE AS WELL AS DIETARY RESTRICTIONS AND GUEST PREFERENCES