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Mornings
homemade
granola with fresh fruit, yogurt and honey
eggs benedict with smoked salmon and brioche
pumpkin pecan pancakes with roasted pears
ricotta mascarpone blintzes with fruit compote
Lunch
Thai beef
salad with sweet soy-lime dressing
crab cakes and baby greens with lemon vinaigrette
artichoke, fresh mozzarella, and salami sandwiches
tarragon lobster salad rolls
Sides/Salads
grilled
asparagus with balsamic butter and flaked parmesan
steamed edemame with coarsely ground sea salt
oven roasted tomatoes saffron couscous
red potato and green bean salad with dijon vinaigrette
proscuitto wrapped melon wedges
Dinner
rack of lamb
with pomegranate glaze
garlic prawns on a bed of lemon parmesan risotto
salmon and leeks en papiotte
grilled lobster with ginger, garlic, and soy sauce
Desserts
blueberry
trifle with lemon curd
chocolate raspberry dessert cake
honey glazed grilled pineapple
panna cotta with raspberry coulis
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Bandera
