Sample Menus

Breakfasts

• Eggs Florentine
• Smoked salmon and bagels garnished with capers, red onion, and lemon
• Scottish drop scones - Light and fluffy pancakes, served with your choice of fruit syrup
• Hearty organic granola with yogurt or milk

Alfresco Luncheons

• Crab cakes served with tartar sauce - Mixed leaf salad and freshly baked sun-dried tomato bread
• Cajun rubbed chicken and skewered vegetable kebobs - Potato and mixed leaf salads with French vinaigrette
• Shrimp and spicy corn wraps packed with mixed salad leaves, tomato, and cucumber
• Leek and blue cheese souffles - Waldorf salad with a lemon and thyme dressing
• Canapes
• Skewered shrimp wrapped in bacon
• Smoked fish mousse with toasts
• Selection of crostini with mushrooms, tomato salsa, and olive tapenade
• Baked Camembert dip

Dinners

• Spicy gazpacho - Seafood and chicken paella
• Mussels steamed in white wine, garlic, onion, and parsley - Traditional New England lobster bake
• Shrimp and coconut soup - Thai chicken green curry - Star anise-infused rice
• Goat cheese salad with caramelized onion marmalade
• Garlic rosemary-crusted rack of lamb with berry sauce - Baby corn and carrots
• Steamed asparagus with balsamic vinaigrette
• Whole grilled red snapper rubbed with Moroccan spices - Herbed cous cous and ratatouille

Desserts

• Sticky chocolate trifle with creme Anglaise
• Lychee bellinis
• Strawberries in orange-balsamic vinegar
• Warm banana bread with "Carib-Bean" coffee ice cream