Sunday
Demitasse of Wild Mushroom Soup
with a White Truffle Foam and Tempura Asparagus
Lamb Shank in a Black Olive Jus
with Parmesan Saffron Risotto, Babaganoush and Cracked Spiced Chickpeas
V
Roasted Mediterranean Vegetable Saffron Risotto
with Babaganoush, Black Olive Jus and Cracked Spiced Chickpeas
Dark Chocolate Torte
with Wild Berry Coulis and Pistachio Crumb
Monday
Puy Lentils with Oven Dried Tomato’s
Served with mixed Herbs and Gorgonzola Salad
Moroccan Salmon with Citrus Couscous
Cumin and Coriander Sauce & Roasted Fennel and Red Pepper, Avocado Espuma and Crispy Salmon Skin
V
Piquant Mixed Bean Falafel, Butternut Squash & Hummus
with Citrus Couscous, Cumin and Coriander Sauce, Roasted Fennel and Red Pepper
Lemon and Mascarpone Tart
with White Chocolate & Rose Petal Shards
Tuesday
Crab and Fennel Cakes
with Dill Remoulade and Fennel Slaw
Roast Guinea Fowl Supreme
with Braised Savoy Cabbage, Chesnutt Puree, finished with Truffle Infused Oil served with Crispy Potatoes
V
Wild Mushroom Bale
with Braised Savoy Cabbage, Chesnutt Puree, finished with Truffle Infused Oil served with Crispy Potatoes
Baked Apple and Pecan Strudel
with Bourbon and Vanilla Bean Crème Anglais
Wednesday
Chefs Day Off
a great opportunity to sample some of the fabulous cuisine on offer in one of the excellent restaurants in resort.
Thursday
A Duo of Japanese’s Bites
Mixed Vegetable Sushi & Chicken Gyozas with Sweet Sesame Soy accompanied with Pickled Ginger & Wasabi
Asian Style Salt Baked Belly Pork
with Coriander Rice and Oriental Sweet corn, Red Pepper and Spring Onion
V
Asian infused Tofu
with Coriander Rice & Tender Stem Broccoli and Sesame
Coconut Pannacotta
with Pineapple Salsa & Cayenne
Friday
Pan Fried Scallop in a Fresh Water Melon Consume
with Tomato, Red Onion and Caper Salsa
Slow Braised Beef Cheeks in a Port Jus
with Creamy Parmesan Polenta, Toasted Garlic Green Beans and Crispy Bacon
V
Trio of Bean Casserole in a Port & Chestnut Jus
with Creamy Parmesan Polenta, Toasted Garlic Green Beans
Passion Fruit Cheesecake
Baked New York Style
Saturday
Trio of French Cheese Soufflé
with Apple & Walnut Salsa
Black Pepper Duck
with Vanilla Mashed Potato Roasted Tricolor Carrots & Beets, Embellished with Forestière Garnish & Tarragon Sauce
V
Whole Roasted Black Pepper Cauliflower
with Vanilla Mashed Potato Roasted Tricolor Carrots & Beets, Embellished with Wild Mushroom Garnish & Tarragon Sauce
Black Forest Pavlova with Dark Chocolate Mouse
Morrello Cherries, Hazelnuts and Chocolate Honey Sauce