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MENU PLAN
Breakfast Options
Smoked Salmon in Light Puff Pastry Layers served with scrambled egg whites and truffle oil drizzle
American Blueberry Hotcakes with Maple Syrup and Whipped Cream dressing
Griddled Variety Breakfast Sausages with homemade potato and onion hashbrowns and a poached egg topping
Freshly baked mini croissants, pain ua chocolate & Danish pastry served with local Honey and an optional boiled egg and soldiers
French Toast stuffed with Apricot and Cream Cheese served with crispy smoked Bacon
Omelettes made to Choose with suggestions like portoccini and cheese or jamon and fresh tomatoes
Sauteed Portobello Mushroom with grilled sweet vine tomatoes, sunnyside up egg on a layer of crispy potato cubes
Mediterranean Tapas Lunch:
Potato & Red Onion Tortilla, Melt in your mouth homemade Porccini Croquettas, High quality Anti Pasto Platter (Acorm fed Jamon, Proscuitto, Olives, Quial eggs and marinated anchovies) a selection of Cheeses and crispy crackers.
Mexican Lunch: Chilli con Carne Filled Taco Cups, Tuna filled Taco Shells and Griddled Cajun Chicken & Vegetable tortilla Wrap Served with homemade guacamole, sour cream & Roasted Red Pepper and Sweetcorn Rice.
Italian Lunch. Selection of Homemade Thin Crust Pizzas topped with favourite ingredients of Choice or Homemade pasta (lasagne, fettuccini or raviolis made to order) served with Light garlic bread and Caprese Salad (buffalo mozarella, beef tomatoes, fresh basil and avocdo slices decorated with balsamic reduction).
Foil Baked Whole Fish in Lemon & Capers served with steamed White rice and stir fry seasonal vegetables.
Warm Beef Teriyaki Strips on a Spinach, Shitake and mixed mushroom Oriental salad on a crispy Sesame Noodle bed.
Fresh Grilled King Prawns Mozambique style with Garlic butter jus on a Four Season Salad and Sweet Potato Fritters.
French Polynesian ´Poisson Cru´ (fish ceviche marninated coconut milk and lime squeeze) served with Spicy Cassava Crackers, roasted Coconut Plantain and sided with chilled mango, cucumber and chilli salad.
Dessert Lunch Options
Tiare Honey Cheesecake with pistachio crisp
Pina Colada Sorbet with a shot of Rum cocktail
Light Layered Tiramisu
Seasonal Fruit with Jelly Cubes, sponge crumble and served with custard and ceam sides Cheese, fruit and nut Board Selection & Crackers
Exotic Fruit platters prepared to be eaten in the best way possible
Dark Chocolate Mousse Cup with Raspberry Coulis Drizzle
And option of freshly baked homemade cakes and Biscuits is also offered for afternoon tea, such as: Banana Loaf, White Chocolate & Macadamia Nut cookies, Rum Butter Cake, Death By Chocolate, Honey & Almond Flapjacks, Victoria Sponge, Orange & Lemon Drizzle ……..there is no limit to
Dinner Sample Menu
Layered Aubergine, Portobello Mushroom, Red Pepper, Courgette & Goats Cheese Baked Timbales Drizzled with reduced Strawberry Balsamic
Fillet Mignon Griddle Seared to your liking topped with Crunchy Onions Strings, placed on a Creamed Garlic Potato and Pumpkin Puree dressed with baked Asparagus and Roasted Vine Tomatoes served with sauce of your Choice
Light Fresh Fruit Pavlova
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Thai Fish Cakes served with Sweet Chilli Sauce on Bean Sprout and Red Onion Crunchy Salad bed
Chicken Sate Skewerswith a Spicy Peanut Sauce, Coriander Lamb skewered on Lemon Grass sticks with coriander Lime puree served with Nasi Goreng (egg fried rice) steamed vegetables, topped with grilled King Prawn and crackers
Katalfi Crisp wrapped Bananas with cinnamon, Palm sugar and Macadamia Brittle Ice cream
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Mini Portion Miso soup, Seasalted Warm Edamame, Steamed dumplings with soy Dip
Variety of Makisushi Rolls, Nigiri sushi, Futomaki & Sashimi served with Pickled Ginger, Wasabe and Wakame Salad
Tempura Vegetable & Prawns
Sticky Chicken Yakitori Skewers w/ Steamed White Rice
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Lychee (or Rambutan if in season) & Stem Ginger Sorbet with crispy Ginger Wafer
Fresh Mussels in a White Wine Sauce topped with fresh Parlsey and served with warm rolls
Corn Fed Chicken Breast Rolls wrapped in Prosciutto, Pesto Fresh Herbs and Puff Pastry served with dauphinoise Potatoes, roasted tricolor Peppers and Sweetcorn fritter.
Sticky Warm Fudge Brownie with Toffee chips and Marshmallow Cream Whip.
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Crispy Pita strips and mini Falafels served with Hummus Jajic (yogurt garlic & cucumber) dips.
Homemade dolmades (Seaton rice wrapped in vine leaves) served with savoury tomato dip o Slow Cooked Lamb & Root Vegetable Tajine, lemon saffron couscous & Garlic Artichoke Chips
Homemade Baklava (layered sweet filo crisp) topped with pistachio & cardamom ice cream.
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Flora´s Special Scallops Baked in the Half Shell served with Prawn Cracker Scoops
Fresh Line Caught Fish grilled and drizzled with Noepolitan Sauce topped with crispy Calamari rings on a bed of Basmat rice, served with courgette bake and julienne Honey glazed carrots
Mango Creme Brullee topped w/ Mint Leaf Candy
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French Onion Soup topped with melted Gruyere Crouton
Pan Seared Duck Breast in a Raspberry demiglace served with potato slices, crispy leek Springs, garlic Sweet Potato Balls & Broccoli Cumin florets
Brandy Snap Baskets fillet with Atholl Cream and Marinated Mandarins
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Fresh Mussels in a White Wine Sauce topped with fresh Parlsey and served with warm rolls
Corn Fed Chicken Breast Rolls wrapped in Prosciutto, Pesto Fresh Herbs and Puff Pastry served with dauphinoise Potatoes, roasted tricolor Peppers and Sweetcorn fritter.
Sticky Warm Fudge Brownie with Toffee chips and Marshmallow Cream Whip |
