VALENTINE

SAMPLE MENU VALENTINE - Chef Annette Fiedler

BREAKFAST & LUNCH

DAY 1

Ceviche, guacamole, Tacos, fried plantain, bean corn rice salad

Chicken burrito with spicy mayo and red/ yellow peppers

DAY 2

Pancakes vanilla cut fruit

Smoked salmon caviar blinds

Spaghetti Vongole

Fruit salad

DAY 3

Rye bread with poached egg and salmon, ago mash

Salmon beetroot tower on corn fritters

Charred salmon on quinoa, spinach salad, avocado, mange- tous, with sweet potato fritters

DAY 4

Eggs all ways

Caprese w Burrata

Chicken breast filled with artichokes spinach ricotta, courgette spaghetti

DAY 5

French toast Asparagus wrapped in pancetta, quail eggs, pesto

Prawns grilled with garlic, black linguini, fresh tomato parsley salsa

DAY 6

Chia seed pudding with banana

Jamon Serrano with Guadeloupe melon

Chicken Cesar salad, crusty bread

Carrot cake

DAY 7

Granola

Cheese souffle on rucola

Saltimbocca alla Romana, garlicky beans, polenta

Chocolate brownie

DINNER

DAY 1

Octopus with sherry on broad bean puree, olive caper and charred onion granola on top

Pean seared Sea bass with saffron sauce, apsparagus with capers and dill and red potatoes

Lemon tarte

DAY 2

Gazpacho with crostini, onion, tomato, green pepper on side

Tahini chicken with couscous, lemon pomegranate thahini sauce

Coffee walnut tarts and mascarpone vanilla dollop

DAY 3

Fennel garlic lemon salad with crutons and toasted walnuts

Steak with mash, glazed heirloom carrots, beans, browned onions

Oven peaches with pistachios ice cream, pistachio caramel chards, crumble

DAY 4

Asian red chou salad, Cooked prawn scallion cucumber rice paper rolls, lime sweet chilly sauce, soy  shoots

Thai red beef curry with, white rice, steamed broccoli

Coconut panna cotta, mango sorbet

DAY 5

Scallops with pea mint puree, bacon

Lamb chops rosemary garlic with coriander walnut fig sauce, couscous

Cardamom vanilla poached pear with greek yoghurt, almond chards

DAY 6

Spring rolls with sweet chilly lime sauce

Seared sesame Tuna with mange-tous and black rice, carrots, edamame, mango, wasabi and 100 island mayo

Mousse au chocolat

DAY 7

Angel hair pasta with home made green pesto with crunchy basil leaves, pine nuts tom cherry

Monkfish/ Hake with orange grapefruit sauce,/salsify, potato puree, red chicory

Raspberry souffle