Seven-Day Sample Menu
Day 1:
Breakfast: Freshly baked waffles with homemade cherry compote, fresh nectarine and kiwi fruit platter.
Lunch: “Ploughman's” cheese and cold cuts platter served with Branston pickles, mango chutney, apple and grapes, ruccola lettuce, freshly baked baguette.
Hors d'oeuvres: “Baba Ghannouj” roasted aubergine dip with tahini and toasted pita bread wedges.
Dinner: Grilled salmon fillets in a lemon and fresh dill marinade served with steamed new potatoes in butter and parsley, fresh green string beans tossed in a butter and balsamico dressing.
Déssert: Crêpes with honey-and-cinnamon-roasted banana and mango filling.
Day 2:
Breakfast: Baked eggs with mushrooms, toasted rye bread, fresh pineapple and purple plum fruit platter.
Lunch: Mexican wild rice salad with olives, avocadoes, tomatoes, spring onions, three peppers, sweetcorn, fresh herbs and spicy chilli and garlic vinaigrette dressing, freshly baked Focaccia bread.
Hors d'oeuvres: Various French goats' cheeses, brie and camembert platter, assorted crackers, grape and pepper jelly.
Dinner: Charcoal-grilled breast of chicken in a Provençal-style marinade, couscous semolina, home-made “Ratatouille Niçoise” with aubergines, courgettes and sweet grape tomatoes.
Déssert: Pear crumble pie with almonds and raisins served with thick single cream.
Day 3:
Breakfast: Caribbean French toast with fresh pears and crispy bacon drizzled with Canadian maple syrup, various fresh sliced melons fruit platter.
Lunch: “Spanakotiropita” home-made Greek feta cheese and spinach pie, green salad with lemony Mediterranean vinaigrette dressing, freshly baked garlic bread.
Hors d'oeuvres: Cherry tomato-Mozzarella skewers flavoured with fresh Basil leaves and grape-Parmeggiano skewers flavoured with fresh mint leaves.
Dinner: Teriyaki pan-seared tuna steaks served with garlic and parsnip mashed potatoes, steamed baby carrots in a butter, fresh parsley and dill dressing.
Déssert: Pineapple exotic fresh fruit salad served with vanilla whipped cream.
Day 4:
Breakfast: Toasted sesame bagels with cream cheese, smoked salmon strips and fresh dill, slices of fresh oranges and cherries fruit platter.
Lunch : “Taboulé” salad with cucumber, tomato, pan-fried diced aubergine, spring onions, raisins and fresh coriander, mint, grapefruit and lemon dressing served with freshly baked pita breads.
Hors d'oeuvres: Spicy meatballs, garlic, chives & sour cream dip.
Dinner: Charcoal-grilled beef steaks and black and green cracked-pepper sauce served with fresh linguini pasta, tomato, onion, mushroom and mixed peppers skewers.
Déssert: Bailey's BBQ-ed bananas flambé.
Day 5:
Breakfast: Home-made pancakes with fresh apple compote, pink gapefruit fruit platter.
Lunch: “Horiatiki” Greek salad with feta cheese, grape tomatoes, cucumbers, mixed peppers, red mild onions and black olives served with freshly baked Focaccia bread.
Hors d'oeuvres: Home-made “Guacamole” avocado dip served with oven-warm spicy Chilli Nacho crisps.
Dinner: Mediterranean pork roast in a rosemary, sage and garlic marinade served with a creamy garlic sauce, polenta and parmeggiano triangles with roasted pine nuts and pan-fried courgettes.
Déssert: Freshly baked apple and almond “clafoutis” pie served with home-made custard.
Day 6:
Breakfast: Creamy scrambled eggs and baby sausage links, freshly baked croissants, fresh pears and grapes platter.
Lunch: Tomato and Mozzarella salad with fresh basil leaves, sliced Parma ham, freshly baked multigrain malted rolls.
Hors d'oeuvres: Various canapés with Gorgonzola blue cheese, smoked salmon, herbed cream cheese, “Tapenade Provençale” black olive paste.
Dinner: Charcoal-grilled caramelised baby back ribs, creamy coconut rice with bananas, sautéed green peppers, sweet corn and onions.
Déssert: “Fruit Fondue ” diced fresh fruit and chocolate dip.
Day 7:
Breakfast: Eggs Benedict served with home-made Béarnaise sauce and crispy bacon slices on freshly baked English muffins with raisins, fresh apple and peache slices fruit platter.
Lunch: Grape tomato & French goat's cheese quiche with fresh basil leaves served with a mixed green salad with classic French vinaigrette dressing and freshly baked garlic bread.
Hors d'oeuvres: Home-made roasted red pepper hoummous and toasted pita bread wedges.
Dinner: Oven-baked red snapper fillets served with a yoghurt, onion and fresh Mediterranean herbs sauce, jacket potatoes stuffed with grated mature Mimolette cheese, paprika sweet corn casserole.
Déssert: Grand Marnier flambéed crêpes served with slices of fresh orange.
