Chef Emma Clark

SAMPLE MENU

BREAKFAST 
Eggs Benedict with hot buttered English muffins, crispy bacon and 
poached eggs, topped with hollandaise sauce 
Crepes with a compote of mixed berries and whipped cream, served with 
a fresh fruit platter 
Caribbean lobster omelette with feta cheese and asparagus 
Smoked salmon and scrambled egg on a toasted bagel with cream cheese 
Blueberry and banana pancakes with smoked bacon and maple syrup, 
served with a fruit salad 

LUNCH 
Grilled rack of lamb with provencal vegetables, olive tapenade and basil 
pesto 
Blackened shrimp Caesar salad with a parmesan crisp 
Tuna Tartare in a sesame ginger sauce 
Seared beef and green papaya salad
Fresh crab cakes with sweet chilli aioli and cucumber and dill salad
Stuffed Wahoo fillets with roasted red peppers served with saffron sauce 
& sautéed scallops

APPETIZER
Fresh Caribbean lobster ceviche with crispy plantain chips 
Filet mignon and herbed goats cheese bruschetta 
Scallops cooked with chorizo and lemon oil on a bed of arugula 
Spiced crab and smoked salmon tian with a lemon and coriander 
vinaigrette served with avocado sorbet 
Lemon and thyme salted cod, watercress veloute and poached quail eggs 

MAIN COURSE 
Rib-eye steaks with peppercorn sauce and grilled asparagus, served with 
dauphinoise potatoes 
Walnut crusted pork loin, cider fondant potatoes, buttered cabbage and 
beetroot glaze 
Mahi Mahi with an onion, capers and lemon sauce, served on a bed of 
wild rice with butternut squash and leeks 
Chicken breast stuffed with boursin, sundried tomatoes and basil, 
wrapped with streaky bacon in a white wine sauce and served with sweet 
potato mash 
Grilled salmon, marinated in a soy, ginger and honey sauce, served with 
double cooked new potatoes and roasted sweet cherry tomatoes 
 
DESSERT
Zesty lemon and key lime cream pots with a shortbread biscuit 
Pears poached in red wine, cinnamon and guava juice reduction 
Coconut milk & lemon grass sorbet with tuille biscuits
Banana crème brûlée with crunchy caramelised sugar 
Chocolate fondant served with peanut butter and salted caramel ice cream