Breakfast
• Fresh Fruit Platter and Daily Assortment of Breakfast Pastries

• Banana Stuffed Pancakes with Caramel Sauce

• Vanilla and Cinnamon French Toast

• Poached Egg and Smoked Salmon en Cocottes

• Frittata with Balsamic Red Onion, Asparagus and Prosciutto

Luncheon
• Jamaican Jerk Chicken with Watercress Salad and a Cashew Nut Dressing

• Caramelised Onion and Goats Cheese Galettes with Toasted Walnut Salad

• Prima Lasagne with Garden Salad

• Spicy Crab Cakes with a Red Pepper Sauce

• Freshly Grilled Tuna Steak Nicoise

Appetizer
• Sea Scallops in a White Wine and Garlic Sauce

• Roasted Pumpkin Soup with Warm Focaccia

• Apricot Baked Brie with Frosted Grapes

• Garlic and Blue Cheese Stuffed Portobello Mushrooms

• Sesame Prawn Toasts with a Cranberry Dipping Sauce

Entree
• Spiced Red Snapper with Rosemary Roasted Vegetables

• Pork Tenderloin with Blackberry Sauce and Mango Salsa

• Peppered Duck Breast with a Red Port Sauce, Butternut Squash Daulphinoise and Asparagus Spears

• Thai Coconut Chicken with Lime and Jasmine Rice

• Herb Rubbed Salmon Fillets on a bed of Sweet and Sour Noodles and Oriental Vegetables

Dessert
• Rum and Raisin Baked Cheesecake

• Cinnamon Poached Pears with Marscapone Cream

• Chocolate Mousse and Freshly Whipped Cream

• Raspberry Brulee

• Brandy Chocolate Roulade