Sample Menu Chef Nina-Sue

Breakfast

( All breakfast accompanied with fresh tropical fruit platter, cereal, fresh bread, yoghurts, fruit
smoothies and juices)
Carrot and walnut muffins, blueberry chocolate chip muffins, lemon and pecan nut muffins

Homemade banana oat fritters with fresh berries, Greek yoghurt, and raw honey

 Smoked salmon and cream cheese omelette with arugula leaves and fig reduction

Sunny side up egg on English muffin with Dijon mustard, creamy spinach, and shiitake
mushrooms

Eggs Benedict, asparagus, and prosciutto ham or smoked salmon with homemade hollandaise

Waffles with scrambled eggs, roasted cherry tomatoes, and crispy bacon

Poached egg on top of basil pesto potato rosti with chorizo sausage, and balsamic glaze

Spinach, feta, bacon, and egg frittata

Taco shell with scramble egg, sharp cheddar, bacon bits ,salsa and arugula

Cinnamon pancakes with fresh strawberries and golden syrupBreakfast sides

Lunch

Oven baked coconut parrotish on a bed of carrots and zucchini in fish sauce with peanut
Asian slaw
West Indies chicken salad with red grapes, heart of palm, and feta with a hint of curry and
fresh focaccia

Seared Tuna niçoise salad with baby potatoes, green beans, and olives

Rosemary Infused Lamb kebabs on top of Israeli couscous with a side of pita, humus,
tzatziki ,salsa salad.

Pork filet or Shrimp stir-fry with green chili paste and coconut milk served over sticky
rice or noodle

South-African Bobotie meat pie with basmati rice and banana salsa sambal

Lemongrass shrimp and pineapple skewers with cumin, avocado potato salad, and toasted
almonds

Spiced pumpkin and chicken salad with goat cheese, sunflower seeds, and citrus dressing

Local Poisson Cru raw Tuna with cucumber, tomato and spring onion in freshly squeezed
coconut milk with stcky rice and baked Feï fruit.

Asian Duck noodle with vegetable rice paper roles

Homemade Lamb/Beef burger topped with melted brie, caramelised onions and arugula
with roasted potato wedges

Starters

Homemade crumbed fishcakes with cilantro leaves and curry mayo dressing

Portobello mushroom baked in walnut butter stuffed with feta, spinach, and sun-dried
tomatoes

Ginger carrot and butternut soup with garlic and herb bruschetta

Salmon carpaccio with celery and cucumber shavings with goat cheese

 Stuffed courgette rolls with ricotta and toasted pine nuts

Steamed mussels in creamy white wine sauce

Scallops on butternut squash puree with raisin vinaigrette

Tomato and basil shrimp shell

Main Course

Oven baked Mahimahi with Local Vanilla Sauce and caramelized cinnamon sweet potatoes
and roasted pumpkin

Slowly cooked pork tenderloin in thyme and red wine on mashed potatoes with lemon
butter green beans and toasted walnuts

Pan fried Salmon steak with cherry tomato and spinach parmesan cream sauce with grilled
asparagus and roasted garlic potatoes.

Filet Mignon with honey glazed carrots and buttered Brussel sprouts with mushroom sauce

Sage and ricotta stuffed chicken wrapped in prosciutto with spinach, and shiitake
mushrooms

Shrimp & lobster tagliatelle / Thai red curry shrimp with coconut basmati rice

Sweet and spicy mahi-mahi on a bed of balsamic glazed sweet potatoes, butternut squash,
and red peppers

Herb crusted Rack of lamb on butternut puree with steamed broccoli and roasted cherry
tomatoes

Slow cooked Indian Lamb Curry with yellow rice, roasted cashew nuts and homemade
apricot chutney

Lobster Thermidor (lemon, garlic, white wine, paprika, Dijon mustard, Cheddar sauce) with
roasted rosemary vegetables.

Desserts

Dark chocolate rum fudge pie with sliced almonds and ice cream

Key lime pie with fresh strawberries and lemon zest

Upside down Pina colada cake with caramelized coconut crisps

South-African malva pudding and custard

Passionfruit cheesecake

Baileys chocolate mousse

Creamy mango grill

Italian tiramisu

Crème brûlée

Fresh vanilla and honey panna cotta with berry sauce