<p style="text-align: center;"><strong>- DAY 1 -</strong><br />BREAKFAST: Poached Egg served on top of toasted Sourdough with smoked Salmon, Avocado roses, Rocket & Capers<br />LUNCH: Sesame seared Tuna Niçoise Salad, Wasabi Cream, Seaweed Salad & freshly baked rosemary, cracked salt focaccia<br />COCKTAIL SNACK: Gorgonzola & Prosciutto bites<br />DINNER: Moroccan spiced chicken breast, fig & pistachio boudin, squash, turnips and chicken jus<br />DESSERT: Poached Apple & Pear Jelly with crumble Topping and Fig Cream</p> <p style="text-align: center;"><br /><strong>- DAY 2 -</strong><br />BREAKFAST: Traditional Spanish Shakshuka served with Feta and chilli tomato relish<br />LUNCH: Tender grilled chicken & pineapple served with fresh local greens<br />COCKTAIL CANAPES: Crab salad wrapped in Cucumber cannelloni topped with caviar and microgreens<br />DINNER: Pan seared local fresh catch with chorizo velouté served with an assortment of local fresh green vegetables</p> <p style="text-align: center;"><br /><strong>- DAY 3 -</strong><br />BREAKFAST: French Apricot & Walnut Crepes, Chia Seed Pudding served with fresh berries and homemade granola<br />LUNCH: Mediterranean Grazing Table – Olives – Crudites - Italian Bread, Melon Prosciutto & Burrata Salad – Tomato,<br />Sourdough, Red Pepper and Basil Salad – Lemon Butter Prawn Skewers<br />DINNER: Fillet of Beef, Shallot Tart Tatin, Parsnip Puree, Seasonal Greens & Madeira Jus<br />DESSERT: Classic Crème Brule</p> <p style="text-align: center;"><br /><strong>- DAY 4 -</strong><br />BREAKFAST: Traditional German Breakfast with sliced meats, bread rolls, fresh baked bread rolls, selection of cheese, boiled eggs and various other options<br />LUNCH: Individual Courgettes, Sun Blushed Tomato, Thyme & Feta Tart with fresh 3 leaf salad<br />COCKTAIL SNACK: Refreshing Watermelon, Feta, Red Onion and Black Olive Salad<br />DINNER: Sweet & Spicy Grilled Mahi Mahi served with traditional Caribbean Coconut & Black Bean Rice, Mango Salsa and crunchy Broccolini</p> <p style="text-align: center;"><br /><strong>- DAY 5 -</strong><br />BREAKFAST: Classic Eggs Benedict with Hollandaise Sauce<br />LUNCH: BBQ Grazing Table: Slow cooked Baby Back Ribs, Grilled Butternut Squash Goats Cheese & Olive Salad, Sliced Tomatoes with Mint and Lemon Dressing, Chickpea Shawarma Dip and Pita Pockets<br />COCKTAIL SNACKS: Curried Gratinated Mussels<br />DINNER: Whole stuffed Lemon Sole/Cod, Souffle Mousseline, Grapes, Shrimps, Girolles & Pine Nut Beurre Noisette<br />DESSERT: Greek Yogurt Panna Cotta with Caribbean fresh fruit and glass biscuit</p> <p style="text-align: center;"><br /><strong>- DAY 6 -</strong><br />BREAKFAST: Traditional English Breakfast<br />LUNCH: Asparagus, Peas and Basil Barley Salad with fresh French Vinaigrette<br />COCKTAIL SNACKS: Charcuterie Board<br />DINNER: Slow cooked Pork Belly, Raisin puree, Cauliflower puree, Roasted cauliflower, Caramelized pan fried Scallops and Curry Oil</p> <p style="text-align: center;"><br /><strong>- DAY 7 -</strong><br />BREAKFAST: Fresh fruit platter, Coconut Chocolate Ganache, French toast with fresh berries and smoothies<br />LUNCH: Caramelized Goat Cheese Wheels with roasted beets and fresh greens<br />COCKTAIL SNACK: Brick Pastry Parcels with smoked Tofu, Lemongrass & Fennel Filling<br />DINNER: Lobster Thermidor with young vegetables and side salad options<br />DESSERT: White Chocolate, Cardamon and Berries Tart</p> <p style="text-align: center;"><br /><strong>- DAY 8 -</strong><br />BREAKFAST: Spinach Mushroom baked frittata<br />LUNCH: Local Caribbean Chicken Salad served with fresh breads<br />COCKTAIL SNACK: Caramelized Onion & Brie tarts<br />DINNER: Butter Bean Marsala with crispy Angel hair<br />DESSERT: Optional ice cream</p>