Chef Tracy Stejskal

A sample menu with consideration of guests’ preferences and seasonal availability.

 Breakfast

 Spice Island French Toast,
dusted with freshly grated cinnamon, nutmeg & coconut
served with warm nutmeg syrup

Eggs Mornay
crispy bacon, creamed spinach & warm croissants

Homemade Pancakes
topped with rum-tossed bananas and a sprinkle of spice

Fluffy, Puffy Omelets
filled with fresh crunchy veggies, Serrano ham and imported cheese

Lunch

Scallop-stuffed Roasted Red Peppers
fresh pesto and pasta

Citrus Ceviche,
avocado and mango salsa

Spicy Grilled Chicken Breast,
orange, mint and red onion salad

Salade Niçoise,
with our own freshly caught seared tuna
country style bread

 Fresh Pumpkin Soup
Buttery lobster medallions

Tropical Thai Prawn Salad
mango-garlic dressing, frizzled shallots

Hors d’oeuvres

Crunchy crab filled Egg Rolls

Mini Baked Potatoes with Blue Cheese & Chives

Thai fish Cakes with Cucumber Relish

Stilton-stuffed Mushrooms Baked with Garlic Breadcrumbs

Butterfly prawn Spiedini, Chili Raspberry Dipping Sauce

Entrees 

Pineapple and Honey roasted Cornish hens,
“crazy stir-fry combo” of cabbage, peanuts & pineapple – believe me, it works!

 Seared Tuna Steaks,
sun-dried tomatoes, caper sauce, pesto rice

Filet Mignon

Stilton sauce, potatoes Dauphinois

 Rich and Creamy Lobster Thermador says it all

 Sliced duck Breast,
red wine-raspberry sauce, poached pears
served over linguine

Desserts

Hot & Steamy Chocolate Chip Banana Nut Bread,
home made chocolate sauce

 Iced Key Lime Cheesecake

Passion fruit Crème Caramel

Tiramisu

Tropical-scented Red and Orange Fruit Compote