A Family Brunch

Mimosa's, Fresh Squeezed Orange Juice, French Press Coffee

Fresh Baked Croissants with Strawberry Preserves
Bacon, Scallion and Gruyere Muffins

Souffle Roll with Spinach and Mushroom Filling
Fresh Tomato Coulis

Breakfast Meat Platter

Insalata Invernale

Fresh Fruit Salad with Tarragon Syrup

A Ladies Luncheon

Seared Scallop and Grapefruit Salad
with
Pear and Herb Vinaigrette

***

Fresh Pappardelle
with
Wild Mushroom Confit

***

Lemon Sorbet in Tuille Cookie Shells
with
Fresh Berries

An Afternoon Tea

Assorted Tea Sandwiches

Cucumber
Egg Salad
Tomato and Ham
Smoked Salmon Pinwheels
Rainbow
Brie, Walnut and Watercress

***

Cheese Scones with Devonshire Cream
Strawberry and Apricot Jams

Marble Cake

Banana Nut and Date Bread

Madeleines

Raspberry Tart

***

Selection of Herbal, Green and Black Teas

Cocktail Party

Lychee Martinis
Mojitos

Spring Rolls with Miso Aioli
French Cheese Puffs
Rock Shrimp Fritters with Grapefruit Relish
Caviar in New Potatoes with Dilled Creme Fraiche
Petite Croque Monsieru
Beef Tenderloin & Stilton Canapes

Tiramisu Shots
Petite Fours
Chocolate Truffles

Spa Inspired Dinner

Strawberry Kiwi Mock Margaritias

Conch Ceviche
Sweet Pea Guacamole with Parmesan Pita Crisps
Nori Rolls

Cold and Creamy Cucumber Soup

Cumin Dusted Pan Seared Duck Breast with a Tart Cherry Cabernet
Gastrique
Black and Tan Quinoa
Oven Roasted Garlic Parsnip Puree

Poached Pears with Edible Flowers

Vegan Dinner

Summer Rolls with Peanut Sauce
Carrot & Almond Pata Nori Rolls

Miso Soup

Kung Pao Tofu
Rainbow Garden Vegetable Stir Fry
Steamed Brown Basmati Rice

Tropical Rice Pudding with Mango Ginger Bars

A French Tasting Menu

Crudité Aioli
Pissaladiere

Poached Salmon Napoleons

Shrimp and Scallop Brochettes
with
Fresh Basil Sauce

Zucchini Vichyssoise

Warm Mushroom
and
Prosciutto Salad

Poussin with Calvados and Cream

Figs with Melted Goat Cheese

Tarte Tatin, Ladyfingers
&
Sea Salt Caramels

An Elegant Dinner Party

Traditional Caviar Table
Bacon Wrapped Scallops
Caprese Canapes

Lobster and Caesar Salad Tower with White Truffle Toasts

Pecan Crusted Boneless Rack of Lamb
With
Portabella Mushrooms, Wilted Greens and Pomegranate Balsamic
Vinaigrette

Individual Chocolate Soufles

Small Country Wedding

Krug Grande Cuvee

Fresh Fig, Mascarpone, and Pesto Torte
Zucchini Cones Filled with Creme Fraiche and Caviar
Chilled Yellow Pepper Soup with Chives

Joseph Faiveley Mercurey Blanc clos Rochette '93
Chateau Langoa-Barton '88

Glazed Salmon Fillets with Dill Mustard Sauce
Grilled Lemon and Garlic Leg of Lamb with Coriander Chutney
Couscous with Dried Apricots, Currents and Pistachios
Roasted Onion Tarts
Grilled Vegetables
Vine-Ripened Tomatoes Drizzled with Balsamic Vinegar

Dark Chocolate Wedding Cake with Chocolate Orange Ganache and
Orange Buttercream

Muscat de Beaumes de Venise

Strawberry and Apricot Linzertorte Hearts