<p style="text-align:center"> </p><p> <span style="text-decoration:underline">SAMPLE MENU </span><br/><span style="text-decoration:underline">by Josefina PETERS-DANIEL</span></p><p style="text-align:center"> </p><p>BREAKFAST</p><ul><li>Tea, coffee, freshly made juice,</li><li>Fruit platter with berries, ham/cheese platter, smoked salmon platter, bread basket, yoghurts or smoothie, cereals</li><li>Porridge, eggs (fried, poached, soft boiled, scrambled? BENEDICT), and bacon</li><li>Pancakes, fruit tart/cheesecake</li></ul><p>LUNCHES</p><ul><li>Peruvian ceviche with kale chips, fried plantains, roasted corn and salad</li><li>Steaks board with whole meal rice and Greek salad</li><li>Sushi and sashimi platter</li><li>Roasted tomato lamb with quinoa and spinach</li><li>Grilled salmon on roasted vegetables with rice and mustard sauce</li><li>Stuffed chicken breast with pea puree and roasted vegetables</li><li>Confit duck on purple cabbage and goat cheese roasted squash</li></ul><p>DINNERS</p><ul><li>Grilled parmesan and garlic razor clams</li><li>Roasted duck on beetroot and courgette linguini with wild mushrooms, truffle and parsley</li><li>Chocolate mousse</li><li>Scallops and prawn ceviche with gazpacho</li><li>Seafood platter with baby potatoes and cherry tomatoes salad</li><li>Caramelized peaches with caramel and berry sauce</li><li>Burrata and passion fruit garden salad</li><li>Crispy chicken thigh on eggplant and garlic confit with sauce vierge</li><li>Poached pears with mascarpone</li><li>Grilled octopus</li><li>Monkfish curry Pacific Island Style with asparagus and white rice</li><li>Crema tumbada with berries</li><li>Stuffed mushrooms</li><li>Pork ribs on cauliflower puree and purple carrots</li><li>Lemon meringue and raspberries pie</li><li>Mussels mariner</li><li>Spaghetti langoustine</li><li>Tiramisu</li><li>Salmon gravlax</li><li>Pan-fried sea bass with ratatouille, pesto and truffle balsamic</li><li>La chocolaterie</li></ul>