Penny's Sample Menu

Breakfast

Served with a fresh tropical fruit platter, chilled juices,
fresh brewed coffee, tea, home made granola and yogurts

Breakfast Burritos with Fresh Salsa and Sour Cream
Pecan Nut and Banana Pancakes with Warm Maple Syrup
New York style with Bagels, Smoked Salmon, Cream Cheese and all the trimmings
Classic Eggs Benedict prepared with Canadian Bacon and Hollandaise Sauce
Cream Cheese and Blueberry Stuffed French Toast topped with Apple Compote

Lunches

(Accompanied by fresh, warm crispy breads)

Caribbean Shrimp Salad accompanied by Ripe Tomatoes and Basil
Island Curried Chicken Wraps with Artichoke, Tomato, Corn and Feta Salad
Thai Peanut Chicken over Egg Noodles with Avocado and Cilantro
Cold Wine Poached Salmon with Lemon Dill Sauce and Bean and Asparagus Salad
Island Pork Tenderloin Salad with Pears and Oranges over Spinach

Hors D’Oeuvres

(Served with one of Colin’s Creative Cocktails – Banana Mudslides, Margaritas,
Pina Coladas,Mango Moons,Cosmopolitans or your favorite sundowner)

Mediterranean Layered Torte with Sesame Crackers and Crudités
Filo Pastry Baskets filled with Brie, Preserve and Almonds
Coconut Shrimp and Conch Fritters with Tangy Dipping Sauce
Hot Artichoke and Parmesan Bake served with Pita Crisps
Tasty Mexican Dip with Corn Chips

Starters

Smoked Salmon and Apple Timbales
Mixed Greens Salad with Candied Pecans, Sweet Oranges and drizzled
with fresh Raspberry Vinaigrette
Spicy Thai Style Mussels
Spicy Pumpkin Soup with a Cilantro Cream Swirl
Marinated Sesame Beef Salad topped with Caramelized Onions and Mange Tout

Entrées

(Served with a selection of fine wines)

Crunchy Mahi Mahi with a Mango, Jalapeno and Cilantro Aioli, Coconut
Rice and Crisp Green Beans
Fillet Mignon with Portobello Mushrooms and Port, Scalloped Sweet Potatoes and Ratatouille
Succulent Shrimp Kebabs with Tomato and Caper Salsa
over Fruit and Pine Nut Couscous with Glazed Asparagus
Chicken stuffed with Goat Cheese, Prosciutto, Sun dried Tomatoes and
Sage over Pesto Linguine with Lemon Sauce
Rack of Lamb, Nut and Herb Encrusted with a Red Wine Jus,
Basil Risotto and Baby Vegetables

Desserts

Served with tea, coffee and liquors

Choux Pastry Profiteroles with Dark Chocolate Sauce
Light Meringue Pavlova topped with Seasonal Fruits
Apple and Pear Tarte Tatin with Rich Vanilla Ice-Cream
Chocolate Chiffon Torte with a Raspberry Coulis and Fresh Cream
Naughty but Nice Crème Brule with a flaky Cinnamon Stick

Penny is happy to custom tailor the menu to suit your personal preferences and dietary requirements.