Breakfast

Eggs Benedict
Smoked Salmon Lox with toasted bagels
Blueberry Pancakes with warm maple syrup
Scrambled Eggs with English Muffins and Sausages
FWI (French West Indies) Toast with a sticky pineapple sauce

Lunch

Tortellini Salad with Artichoke, Sun dried tomato & Olives
Thai Beef Salad with Coriander & Cashew Nuts
Tobago Flying Fish with Horseradish & Capers
Spice Crusted Chicken, Mango & Papaya Salad
Wild Mushroom, Brie & Onion Tart

Appetizer

Basil Pesto, Olive & Roasted Pepper Goat Cheese Torta
Smoked Marlin & Swordfish Pate
Skewered Rosemary Shrimp with Mint Pesto
Salmon Nori rolls with wasabi & ginger
Roasted Garlic Hummus with pitta & crudities

Dinner

Starter

Gazpacho
Pumpkin Soup with Ginger and Cumin
 Iceburg Wedges with Blue Cheese Dressing
Pea Soup with Truffle Oil & Parmesan Crisps
Thai Spring Rolls with sweet Chili sauce

Entrée

Rosemary, Thyme & Prosciutto stuffed Pork Loin with a mushroom sauce
Sesame seared Ahi Tuna with a Wasabi cream sauce
Roast Duck Breasts with Tamarind-Orange Glaze
Roasted Sea Bass with a garlic & shallot vinaigrette
Grilled Beef Tenderloin with an Irish whiskey Sauce

Desserts

Chocolate-Amaretto Crème Brulee
Mango Cheesecake with Passion Fruit Coulis
Lemon Panna Cotta with Blackberry Sauce
Sticky Date & Toffee Pudding
Triple Chocolate Tiramisu