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Breakfast
- Chive crêpe with smoked salmon and
spinach, dill sour cream
- Spinach and mushroom egg white frittata
- Lemon and poppy seed pancakes with apple maple syrup
- 2 poached eggs with vigne tomatoes and spinach on brown country bead
- Maple penut butter oatmeal
- Brioche toast with citrus cottage cheese, asparagus and poached egg
Lunch
- Artichoke, baby spinach, olives and sun dried tomato salad
with canned tuna
- Niçoise style salad with seared Ahi tuna, olives, anchovies, string beans and poached egg
(vinaigrette of dijon, olive oil, anchovies and garlic)
- Classic beef tartare with quail egg and Mesclun salad
- Filet of Tilapia en papillotte with cilantro pesto and market vegies
- Salmon tartare with cilantro, lime, horseradish and lemon grass oil served with oven taro chips
- Smoked duck carpaccio with fresh arugula, granny smith apples and apple vinaigrette
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Snacks
- 1/2 Poached pear with cottage cheese
- Guacamole with oven crispy taro root chips
- Hard boiled egg white filled with eggplant caviar
- Roasted balsamic almonds
- Strawberries, mint and balsamique reduction
- Dried cranberries
- Fruit salad with granola and honey
- 1/2 tomato stuffed with cottage cheese goodness
- Honeydew and cucumber and mint smoothie
- Rosemary and herb poached pear with blue cheese
- Honey almond figue bar
- Cold cucumber gaspacho
Dinner
- Grilled Ahi tuna brochette with zucchini, cherry tomatoes
and side of steamed string beans
- Penut butter grilled chickenSteamed bok choy and bamboo sprouts
- Lemon tea poached salmon with steamed bok choy and asparagus
- Filet mignon brochette with peppers and cherry tomatoes on a bed of coucous salad
- Roasted bbq porc tenderloin with asparagus and grilled eggplant
- Grilled citrus Shrimp brochette with zucchini, peppers and butternut squash
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