Breakfast

Wheat Banana Pancakes served with a Maine blueberry sauce
Frittata with mix herbs, Leeks and parmigiano-reggiano cheese
Currant Scones served with berry crepes drizzled with a port wine
Poached eggs with béarnaise sauce, Canadian ham & asparagus
Ham & onion cheddar Omelets served with roasted potatoes
Feta and Broccoli Quiche with apple chicken sausage
French Toast topped with unsweetened coconut & roasted walnuts

Lunches

Roasted Herbed Airline Chicken Breast served with a warm quinoa root vegetable salad
Blackened seared Mahi-Mahi Caesar salad tossed with an authentic Caesar dressing and mango salsa
Shrimp & Pea Penne with wilted arugula tossed with basil
Homemade Lamb Burgers with a dill-yogurt sauce topped with black olives
Spicy Peanut Rice Noodles with ground pork and shredded vegetables
Crab-cakes served with mixed greens tossed with pear in a red wine and Dijon dressing
Seared Sea Scallops with watercress, orange, and a miso vinaigrette

Salads & Starters

Arugula, Fennel & Orange salad with a poppy-fennel seed dressing
Chilled Raw Corn & Cashew Chowder w/cilantro

Warm Roasted Beet and strawberry salad w/ prosciutto and cava vinaigrette
Grilled Shrimp served with mini corn cakes tossed with an avocado goat cheese salsa
Roast-carrot salad with honey and almonds tossed with radish and mint
Warm Blinis with Caviar & Creme Fraiche/ Seared Sashimi Tuna with a ponzu dipping sauce
Buffalo Mozzarella Skewers with cherry tomatoes &basil served with a balsamic reduction glaze
Endive and Apple salad with warm goat cheese

Entrees

Coriander-rubbed Pork Chops with orange hoisin sauce, scallions and pepper
Baked Sea Bass over a sliced baked sweet potato and Indian curry lentil with avocado creme fraiche
Chicken Breast with marsala, mushrooms and gorgonzola over angel hair pasta
Grilled Filet Mignon topped with chèvre cheese served over mashed Peruvian garlic potatoes
Fresh Lobster Tail on the grill stuffed with a basil, mint, pine-nut panko crust w/ a vegetable risotto
Poached Wild Salmon Steak with citrus beurre blanc served with roast fingerlings & broccoli
Herb-Crusted Rack of Lamb in a rosemary-garlic emulsion served with new potato and brussels sprout

Desserts

Thai-style Coconut Creme Caramel
Spicy Chocolate Strawberry Zabaglione topped with pistachios
Grilled Apples & Currants in parchment paper topped with vanilla ice cream
Raspberry Ricotta Mouse
Homemade Honeydew Sorbet with mint
Summer Fruit Crisp with stone fruits
Blackberry Fool with chipotle
Strawberry Vinegar pie

“I am happy to change any food item according to diet or health restrictions, including gluten free and vegan”