SAMPLE MENU

Chef Mark Miles

 Breakfast
Plain yoghurt with fresh fruits
Poached eggs on a bacon muffin
Salmon topped muffin with scrambled eggs
Fresh croissant with parma ham and emmental
Buckets of proper coffee and fresh juice

Lunch
Classic Niçoise salad
Chicken salad with tarragon and grapes
Chicken and herb picnic pies
Feijao Verde – traditional Portuguese green bean soup
Grilled Vegetable Terrine
Avocado and king prawn salad

Canapés
Jamon Iberico
Marinaded Olives
Mini croquettes
Manchego cheese
Charred bread with a pesto humous dip

Dinner Starters
Bruschetta with garlic brushed ciabatta
Timbale of lightly cured tuna and avocado with a tomato and basil dressing
Deep fried prawn wantons served with chilli jam
Warm field mushrooms cooked with fresh herbs and garlic in a filo cup
Gazpacho with Avocado Salsa

Dinner Mains
Stir fried chicken with lime and coconut
Marinated snapper with honey and ginger, served with mango and sultana salsa
Spanish chicken with butter beans, chorizo and tomatoes
Home made traditional lasagne
Mustard and herb coated chicken breasts
Arroz de Marisco – traditional Portuguese rice and fish stew
Seared Mahi Mahi with sweet red pepper dressing
Carne de Porco Alentejano – tender pork fillet with clams.

Dessert
Fresh fruit kebab with sweet calvados
Flambé apple tarte tartin with caramel ice cream
Poached pear with Vanilla ice cream and hot chocolate sauce
Warm chocolate cake with custard cream and vanilla ice cream
Profiteroles with chocolate sauce