Sample Fusion Menu

Day 1

Breakfast
Berry Burst Croissants drizzled in honey and crunchy walnuts

Lunch
Saffron and Pear Risotto topped with toasted Pine Nuts and Sautéed Wild Mushrooms

Starter
Filo Tart with Caramelized Onion and Brie

Entrée
Parmesan and Lemon crusted Salmon Fillet with a Creamy Dill Sauce and sautéed seasonal vegetables

Dessert
Home Made Key Lime Pie and Freshly Whipped Cream.

Day 2

Breakfast
Frittata with Sautéed Garlic Mushrooms and Crispy Bacon

Lunch
Thai Fishcakes drizzled with Spicy Peanut Sauce on a bed of Asian Slaw

Starter
Creamy Cauliflower and Nutmeg Soup swirled with Carrot and Orange puree

Entrée
Pistachio crusted Pork Tenderloin, served with Honey Glazed Butternut Squash and Apple cubes

Dessert
Chocolate Fondant with wild berry compote and drizzled with Fresh Cream

Day 3

Breakfast
Sweet Cinnamon French Toast with Tropical Fruit medley

Lunch
Marinated Pineapple and Chicken Skewers with Sweet Mango and Avocado Rice Salad

Starter
Beef Carpaccio complimented with Lemon infused Olive Oil, sprinkled with toasted Pine Nuts, slivers of Parmesan and topped with Fresh Arugula

Entrée
Shrimp stuffed Pasta Shells cooked in a Thyme, Red Pepper and Tomato Sauce, topped with Ricotta Cheese and served with baked Cherry Tomatoes and a Parmesan Crisp

Dessert
Freshly Baked Lemon Cheese Cake with Strawberry Couli and Whipped Cream

Day 4

Breakfast
Eggs Florentine with Pan Fried Basil Cherry Tomatoes

Lunch
Barbeque Seared Tuna Nicoise Salad, with gigantic crispy Croutons and pan-fried Balsamic Mushrooms

Starter
Mussels Steamed in White Wine, Garlic and Cilantro

Entrée
Coconut and Mango Grilled Chicken Breast with Rosemary Squash and Minted Cous Cous

Dessert
Sweet Banana Tart and Homemade Banana Ice Cream

Day 5

Breakfast
Stacked Blueberry Pancakes, drizzled in hot Maple Syrup

Lunch
Greek ‘Spanakopita’ Feta and Spinach Filo Pie accompanied by herbed Chickpea Salad

Starter
Parmesan and Truffle Soufflé with Pear and Pomegranate Salad

Entrée
Sweet and Spicy marinated Mahi Mahi steaks served on a Curried Parsnip Mash with Coconut Rice Balls and steamed Broccoli

Dessert
Chocolate Crème Brule with Fresh Berries

Day 6

Breakfast
Eggs Benedict with fresh Avocado and sliced Beef Tomato

Lunch
Grilled Lobster Tail Dressed in Melted Lime and Garlic Butter accompanied by ‘Zesty’ Cous Cous Salad

Starter
Seared scallops on a Pea and Mint Puree, sprinkled with crispy Prosciutto

Entrée
Sous Vide Filet Mignon with creamed Mushroom Sauce Potato Gratin and steamed Asparagus

Dessert
Tropical Eaton Mess with home made meringue, drizzled with homemade Mango Couli

Day 7

Breakfast
Honey drenched Oatmeal and Raisin Breakfast Muffins with Thick Vanilla Yoghurt

Lunch
Sushi Platter

Starter
Salmon Tartare with Avocado and Beetroot layers, drizzled with Parley Oil

Entrée
Laura’s ‘secret recipe’ Vegetable Lasagna with Greek Salad and home made Garlic Bread

Dessert
Poached Pears in Sweet Red Wine Syrup with Mascarpone Cheese

Coffee and Liqueurs offered after every Lunch and Dinner