GYRFALCON

GYRFALCON SAMPLE MENU

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*There is a daily breakfast station of coffee, tea, cereals, biscuits, milks and fresh cut fruit. * Lunches are served with fresh baked breads
* Appetizers are served around sunset with cocktails

DAY 1

Breakfast

Poached eggs and crispy bacon with pan fried rosemary tomatoes and mushrooms

Lunch
Caribbean chicken salad tossed in a mango/cilantro dressing, topped with avocado drizzled with lime.

Appetizer
Filo wrapped brie cheese served with a duo of spicy tomato sauce and a cranberry sauce

Dinner
Grilled Mahi Mahi /w fresh Pineapple cilantro salsa, yellow rice and asian inspired vegetable stir fry

Desert
Selection of tropical sorbet

DAY 2

Breakfast
Ham, mushroom and cheese omelet, topped with basil and cherry tomatoes

Lunch
Asian Rice paper wrap, filled with sauteed shrimp and fresh veg served with a side salad.

Appetizer
Warm artichoke and cheese bruschetta

Dinner
Grilled tenderloin (marinated in chimichurri) served with mushroom red wine reduction, lemon & herb baked baby potatoes and roasted vegetables.

Desert
Cre?me bru?le?e.

DAY 3

Breakfast
Smoked salmon bagel & cream cheese, capers, red onion and baby spinach & avocado salad.

Lunch
Chicken or vegetable roti served with salad, fruit chutney and homemade hotsauce.

Appetizers
Lobster butter cookies

Dinner
Grilled chicken breast w/ mango coconut sauce, cuban styled rice, nutmeg/honey roasted carrots and snap peas

Desert
Panna cotta and berries

DAY 4

Breakfast
French toast with crispy bacon and maple syrup served with bulgarian yogurt and berries.

Lunch
Cous Cous & pan fried red snapper salad with butternut, feta cheese, sun-dried tomato and spring onion.

Appetizers
Zucchini roll ups with lemon zest cream cheese and basil.

Dinner
Shrimp Alfredo with creamed spinach.

Desert
New York cheese cake with chocolate ice cream

DAY 5

Breakfast
Mini quiche wrapped in bacon, filled with baby spinach, cheese and baby tomatoes.

Lunch
Tuna sashimi poke bowl, with edamame beans, carrot, cucumber, radish, pine apple, avocado, topped with spring onion.

Appetizers
Selection of canapes and cucumber bites with special cream cheese filling

Dinner
Grilled pork tenderloin and creamy mash with a tamarind glaze sided with sauteed vegetables

Desert
Keylime pie with vanilla ice cream.

DAY 6

Breakfast
Eggs Benedict with smoked salmon or canadian bacon

Lunch

Pure beef burger, topped with melted cheese, pickles, red onion and tomato and lettuce garnish served with a tossed side salad

Appetizer
Caprice salad skewers drizzled with balsamic glaze

Dinner
Rosemary stuffed New Zealand rack of lamb, paprika roasted potatoes, cauliflower cheese and pan fried green beans drizzled with fresh lemon.

Desert
Chocolate decadence – warm chocolate brownies with chocolate fudge ice cream and chocolate brittle

DAY 7

Breakfast
Continental pastries served with cheeses, berry preserves, eggs and crispy bacon.

Lunch
Seared fresh tuna salad nicoise, with chili, mango, cilantro and ginger vinaigrette topped with egg and avocado.

Appetizer
Jalapeno, pear and brie cheese skewers

Dinner
Red snapper with roasted red pepper and sweet potato & mushroom risotto.

Desert
Apple crumble with vanilla ice cream