MEGAN’S SAMPLE MENU
WELCOME SNACK:
Surf and Turf sliders. A double party of fresh dill mayo shrimp sliders and seared Philly cheesesteak sliders.
BREAKFAST:
(All breakfasts include a daily fruit platter)
Classic Eggs Benedict. Poached eggs on toasted English muffins with a smooth hollandaise sauce, served with braised basil pesto cherry tomatoes.
Adventurous Quiche. Choose from roasted squash quiche, pepperdew and three cheese quiche, or paprika, spinach and feta quiche. The possibilities are endless! Served with crispy honey glazed bacon.
LUNCH:
Herb-marinated grilled chicken breast with warm black garlic brie, tart cranberries and charred green beans on fresh salad leaves, drizzled with vinaigrette and served with house-baked garden focaccia
Seared tuna poke bowl. A perfect bowl of sesame-seared tuna, avocado, freshly shaved carrots, cucumber, pickled ginger, buttered edamame beans, spring onions, orange teriyaki quinoa drizzled with a slightly spicy asian mayo.
APPETIZERS:
Creamy Vadouvan carrot purée with seared sesame scallops and wild greens.
Red onion tartlets glazed with a fig and lemon balsamic reduction.
Arancini risotto balls.
DINNERS:
Course 2: Sous vide pork tenderloin with a light truffle cauliflower purée, red caramelised balsamic onions and pickled radish.
Lemon almond encrusted snapper with a tarragon brown butter sauce, served with a steamed broccoli and a shaved fennel and citrus salad (Shaved fennel, orange and grapefruit segments with baby rocket, mint and a light citrus vinaigrette.)
Sous Vide Lamb rack with mint verde, garlic potato purée and honey roasted butternut.
DESSERTS:
Creamy dark chocolate ganache tart on a vanilla almond crumb with espresso cream and fresh blueberries.
Zesty tarte au citron, a delightful lemon and lime cream tart with a vanilla butter crumb layer.
Cheesecake tiramisu with a coffee syrup.