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Chef Polly McGowan
Breakfast
Freshly squeezed orange juice
Tea, coffee, cappuccino, frappé
Choice of cereals, white and whole wheat toast
Basket of breakfast pastries, sweet butter and jams
Tropical fruit platter
Selection of hams and cheeses
Scrambled eggs with smoked salmon on toast points
Lunch
Penne with prawns, zucchini and cherry tomatoes
Lobster Catalana (fresh lobster salad)
Meatballs in tomato ragú
Salade Niçoise with fresh tuna
King prawns and crab with garlic and chilli
Fresh fish carpaccio on classic Caesar salad
Tagliatelle alla salmone
Hors d’ Oeûvres
Stuffed zucchini bundles
Antipasto of international cheeses and charcuterie
Crostini with various toppings
Chicken bites wrapped in pancetta
Bruschetta
Dinner
Grilled fillet of red snapper, white wine sauce
Chicken breasts with lemon and thyme, served with warm potato salad
Porcini mushroom risotto
Beef medallions on the grill with roquette and parmesan
Whole fish baked in salt, roast potatoes, fresh steamed vegetables
Sea bream sautéed with cherry tomatoes
Fillet steak with Roquefort or green peppercorn sauce
Desserts
Crème Brulée
Tiramisu
Fresh mint panna cotta with chocolate sauce
‘Rainbow’ of ice cream and sorbets
Passion fruit with rum and brown sugar
Chocolate fondant
Crème caramel
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Dulcinea
