Menu Day One
(Southwestern)
Breakfast
-Caramelized Banana Crepe with Nuttella
-Zucchini Bread with Lemon Cello Glaze
-Assorted Cereals and Granola
-Mixed Fruit Yogurts
-Apple Smoked Bacon
-Eggs to Order
Lunch
-Black Bean Soup with Cilantro Oil and Chili Crème Fraiché Dumplings
-Pecan Crusted Scallop on Baby Mâche Salad, Oven Dried Tomatoes, Blueberry Noodles and Tonka Bean Emulsion
-Gingerbread Cookie and Apple Ice-Cream Sandwich with
Calvados Cinnamon Syrup
Dinner
Hors D’Oeuvres
-Prosciutto Wrapped Tater-Tots with Saffron Aioli and Homemade Ketchup
-Coffee Rubbed Buffalo Kebab with Jalapeño Buttermilk Dipping Sauce
Starter
-Blackened Quail on Chipotle Polenta Cake with
Tequila-Lime Butter
Main
-Spanish Lomo Tiled Black Sea Bass, Garlic Mashed Potatoes and
Roasted Yellow Pepper Gastrique
Dessert
White Chocolate Tart with Amaretto Jelly and Cherry Glass
Menu Day Two
(Asian)
Breakfast
-Spanish Omelet with Olive Oil Poached Potatoes and Chorizo
-Assorted Bagels, Veggie and Cinnamon Cream Cheese
-Apple Smoked Bacon and Maple Syrup Link Sausage
-Lemon Poppy Seed Muffins and Blueberry Danish
-Cilantro Papaya Salsa
Lunch
-Fresh Salmon Sashimi with Pickled Veggies, Mizuna and
Smoked Yuzu Vinaigrette
-Saigon Chicken Lettuce Cups with Black Sesame
Rice Crackers and Pandamus Dressing
-Green Tea Panna Cotta with Szechuan Peppercorn Shortbread Cookie
Dinner
Hors D’Oeuvres
-Lobster Wonton “Shooter” with Red Curry Bisque
-Fresh Prawn Spring Roll with Peanut Sauce
Starter
-Beef Carpaccio with Honeydew “Caviar,”
Chinese Mustard, Spreadable Quail Egg and 5-Spice Capers
Main
-Kimchee Stuffed Red Roasted Pork Chop with Chinese Broccoli, Grilled Pineapple Fried Rice and Shiso Chimichurri Sauce
Dessert
-Mango and Champagne Geleé with Plum Wine Whipped Cream
Menu Day Three
(French)
Breakfast
-Chocolate Plantain Beignets
-Wild Mushroom and Spring Onion Frittata
-Belgian Waffles with Raspberry Maple Syrup
-Pumpkin Muffins and Croissants
-Tropical Fruit Platter
-Assorted Oatmeal and Cold Cereals
-Peppered Bacon and Patty Sausage
-Eggs to Order
Lunch
-Chilled Fennel Soup with Langoustine
-Smoked Duck Salad with Grilled Asparagus, Stilton,
Candied Pine nuts and Meyer Lemon Dressing
-Raspberry and Rosé Butter-Cream Macaroons with
Cappuccino Custard
Dinner
Hors D’Oeuvres
-Foie Gras Beignets with Black Currant and Green Peppercorn Jelly
-Bacon Wrapped Pheasant Skewers with Gruyere Fondue
Starter
-Lobster Stuffed Avocado with Chervil Oil and
Crushed Brown Butter Crostini Batter
Main
-Grilled Fillet of Beef with Courgette Terrine,
Pommes Frits and Black Pepper-Cherry Demi Glace
Dessert
-Chartreuse Poached Pear with Shmeared and Burnt Vanilla Meringue
Menu Day Four
(Italian)
Breakfast
-Piña Colada Muffins and Pastries
-Open Faced Sunny Side Up Egg Sandwich, Canadian Bacon,
Braised Spinach and Aged Cheddar
-Serrano Ham and Assorted Breakfast Meats
-Fruit Platter
-Cold Cereals and Oatmeal with Fruit Compote
-Eggs to Order
Lunch
-Cesar Salad, Anchovy “Glass,” Focaccia Croutons and
Lemon Parmesan Mascarpone Cylinders
-Homemade Black Olive Fettuccini with Baby Squid and
Herbed Olive Oil Sheet
-Panettone and Fresh Figs with Marsala Zabaglione
Dinner
Hors D’Oeuvres
-Gorgonzola Fried Olives
-Mini Ciabata Bruschetta
Starter
-Roquette Salad of Rabbit Confit, Grana Pandano,
Mortadella Croutons and Cannellini Vinaigrette
Main
-Crispy Skin Branzino Roulade, Spherical Ricotta Gnocchi,
Chick Pea-Caper Mosaic and Tomato Butter
Dessert
-Tiramisu with Sambuca Air
Menu Day Five
(Nouvelle)
Breakfast
-Chocolate Buttermilk Pancakes
-Platter of Fresh Fruit
-Assorted Granola and Cold Cereals
-Mixed Fruit Yogurts
-Cranberry Pistachio Muffins, Cinnamon Rolls and Croissants
-Maple Bacon, Patty Sausage
-Eggs to Order with Homemade Salsa
Lunch
-Swordfish Crudo Salad of Mixed Greens and
Savory Granola with Verbena Emulsion
-Grilled Pork Fillet in Roasted Apple Soup with
Wilted Spinach and Caramelized Cipollini Onions
-Liquid White Chocolate Crème Brule “Ravioli” with
Caramel Pretzels and Peach Syrup
Dinner
Hors D’Oeuvres
-Bacon Wrapped Asparagus with Citrus/ Thyme Aioli
-King Crab Cakes with Caviar and Ice Wine Mustard Foam
Starter
-Pan Seared Foie Gras with Concord-Grape Pearls,
Grilled Home Made Brioche and Toasted Peanut Gel
Main
-Crispy Skin Seared Duck Breast with Goat Cheese Soufflé, Shaved Root Vegetable Salad and Poached Pear Brown Butter
Dessert
-Hot Vanilla Ice Cream Banana Split
Menu Day Six
(Southwestern)
Breakfast
-Belgian Waffles with Raspberry Maple Syrup
-Cheese Blintzes with Apple Confit
-Pumpkin Muffins and Croissants
-Tropical Fruit Platter
Lunch
-Chicken Tortilla Soup with Hot Avocado and Corn Chip Noodles
-Salad of Lollo Rossa Leaf and Grilled Venison, Heirloom Baby Tomatoes and Walnut-Maple Vinaigrette
-Bourbon-Chocolate Dipped Candied-Orange
and Mascarpone Fritters
Dinner
Hors D’Oeuvres
-Lobster Ceviche Spoons with Truffle Marshmallow
-Sweet Potato Crackers and Spinach-Artichoke Dip
Starter
-Prawn “Chorizo” Carpaccio with Micro Bulls Blood Sprouts,
Manchego-Parsnip Crisps and Membrillo Sponge
Main
-Scallop Three Ways: On Foie Gras Potatoes with Roasted Maui Onion Demi Sweet Potato Pancake and Saffron Butter, Truffle Stuffed, Basil and Puff Pastry Wrapped with Kiwi Oil and Cranberry
Dessert
-Red Hot Candied Apple Crème Brule
Menu Day Seven
(Asian)
Breakfast
-Breakfast Tacos
-Beignets and Chocolate Cake Doughnuts
-Serrano Ham and Assorted Breakfast Meats
-Fruit Platter
-Apple Cinnamon and English Muffins
-Cold Cereals and Hot Meal with Fruit Compote
-Eggs to Order
Lunch
-Thai Green Papaya Salad with Peking-Duck Wontons,
Dried Baby Shrimp and Tamarind Emulsion
-Vietnamese Sandwich: 24 Hour Braised Pork Belly, Cucumber,
Pickled Watermelon Rind, Kewpi Mayonnaise on a Home Made Baguette
-Tempura Sweet-Cream Cheese Spring Roll with Plum Wine
Macerated Strawberries and Syrup
Dinner
Hors D’Oeuvres
-Fresh Ramen Wrapped Chinese Sausage Stuffed-Giant Prawn with
Toasted Cashew-Basil Pesto
-Yakitori Chicken On Lemongrass Spears
Starter
-Tobiko Caviar Infused Tuna Roll with Ginger Pickled Onions and Wasabi Cloud
Main
-Sake Poached Monkfish in Dashi Consommé with
House Made Miso-Bok Choy Soba Noodles and
Shitake Sticky Rice Clusters
Dessert
-Textures of Coconut: Cake, Frosting, Pudding, Shaved, Dried, Frozen,
Baked and Powdered
