S/Y MATAU

Breakfast

 Chocolate Waffles with Chantilly and Blackberry Compote

Asparagus with Poached Eggs and Parmesan, Goat Cheese and Chive Hash Browns

Baked Cinnamon and Apple French Toast with Honey Butter

Spinach, Shitake and Swiss Omelet with Herbed Mini Popovers

Lunch

Crab Salad, Sweet Potato and Grapefruit Drum

Roasted Sweet Corn, Bell Pepper, Cilantro and Chipotle Quiche on Mixed Greens

Grilled Beef Tenderloin Skewers with Salsa Verde and Watermelon Gazpacho

Grilled Fontina and Fig Sandwich with Ratatouille Soup

Dinner

Snapper Ceviche and Seared Scallop with Artichoke Mousse Duo

Grilled Blackened Duck Breast over Fondant Potatoes

Roasted Grapes and Crème Fraiche

Vanilla Ice Cream with Olive Oil and Maldon Sea Salt

Roasted Tomatoes with Gouda Cheese and Basil

Oriental Glazed Salmon Fillet, Roasted Baby Bok Choy

Orange and Fennel Bulb Reduction over

Sweet Potato and Purple Potato Dauphinoise

Rosemary Crème Brulée

Pear, Arugula and Caramelized Walnut Salad

Grilled Beef Tenderloin Medallions, Roasted Tomato, Seared Spinach

White Wine, Blue Cheese and Chipotle Sauce over Garlic Potato Mash

Chocolate Fondant with Orange and Rum Cream

Strawberry Coulis

Baked Ricotta and Spinach Tart with Pickled Red Onions

Pan Fried Mahi Mahi Fillet, Almond and Caper Butter

Lemon Orzo Alfredo

White and Dark Chocolate Mousse