Amy Edmonds Suggested Menu Plan, 2023
Breakfasts:
Crusty sourdough slices with smashed local avocado, feta & pumpkin seeds.
Baked muffins with wilted nutmeg spinach & soft poached egg.
Scrambled organic eggs with smoked salmon on granary sliced toast.
Blueberry pancakes with crispy bacon & fruit.
Fresh baked croissants with selection of cheese, ham, compots & fresh fruit.
Caribbean French toast with crispy bacon & fruit platter.
Stacked sausage sandwich with sweet & spicy fresh tomato relish.
Lunches:
Roasted vegetable open sandwich topped with melted cheddar, local leaf salad & kettle chips.
Spinach & feta quiche with broccoli, cranberry & walnut salad.
Spicy jerk chicken wrap with sweet mango salsa, avocado, green leaves & sour cream.
Local Kale & shrimp Caesar Salad with parmesan croutons.
Zesty Tuna ceviche with picked radish & cucumber salad, mango & avocado cubes.
Creamy crab & avocado salad with organic leaves & quinoa.
Burrata caprese salad with local arugula & basil, olives, cured prosciutto twists & fresh bread rolls.
Snacks:
Devils on horseback (baked prunes wrapped in bacon)
Teriyaki chicken wings.
Hellenic Eggplant dip with crispy vegetable crisps.
Baked whole brie with apricot & ginger glaze, baguette for dipping.
Baked mushrooms stuffed with goats cheese & fresh herbs.
Zingy shrimp lettuce wraps with tart apple slaw.
Bourbon infused duck liver pate on melba toast.
Dinner:
Cajun spiced mahi mahi fillet with coconut rice & local vegetables doused in mango & ginger puree.
Slow cooked lamb shank on a bed of creamed cauliflower with minted peas and red wine gravy.
Sun-dried tomato, basil & Mozzarella stuffed chicken breast, wrapped in prosciutto ham, served with a creamy garlic mushroom risotto and buttered asparagus.
Home made Caribbean bean & quinoa burgers, grilled with fresh pineapple and mature cheddar, served with crunchy slaw and garlic plantain.
Tender peppered salmon nicoise salad with local leaves & baked mini potatoes.
Lemon marinated chicken skewers, grilled Greek style, served with tzatziki, crunchy greek salad, grilled zucchini & hot fresh bread.
Grilled beef fillet mignon and buttered shrimp served with buttery sweet potato mash, sautéed sprouts & bacon and a creamy roasted red pepper sauce.
Desserts:
Rich chocolate & avocado mousse with crispy coconut flakes.
Sweet pears poached in red wine served with roasted walnuts & mascarpone cheese.
Profiteroles filled with coconut ice cream & drizzled with bitter chocolate ganache.
Baked peach melba with raspberry coulis & vanilla ice cream.
Zesty lemon posset with dark chocolate ball filled with cherry liquor.
Warm mango & coconut cake with creamy vanilla rum custard.
Local passionfruit cheese cake.
House Wine List
Red Wine
Jordan, Cabernet Sauvignon. Sonoma County, USA.
Cakebread, Pinot Noir. Napa Valley, USA.
Duckhorn, Merlot. Napa Valley, USA
Penfolds, Shiraz Bin 138. South Australia
White Wine
Jordan, Chardonnay. Sonoma County, USA.
Cloudy Bay, Sauvignon Blanc. Marborough, NZ.
Astoria, Pinot Grigio. Veneto, Italy.
La Poussie, Sancerre. Loire, France.
Rose Wine
Figuere, Cuvee Magali, Rose. Provence, France.
Whispering Angel, Rose. Provence, France.
Sparkling Wine
Veuve Cliquot, Brut Champagne. France.
Perrier Jouet, Grand Brut, Champagne, France.
Santa Margherita, Prosecco. Veneto, Italy.
Other wines are available, please request them in advance through your preference sheet or enquire with your broker.
