Breakfast
- Fresh Fruit Platter
- Cereals
- Fresh
- Bread, pastries, croissants
- Eggs-scrambled, fried, boiled or poached
- Homemade Pancakes with Maple syrup and fruits
- Yogurts
- Porridge with maple bananas and Greek yoghurt
- Juices, teas and coffee

Lunch
- Pan fried sea bass with chorizo braised leeks and a tomato/pepper chutney
- Vietnamese beef salad
- Seafood risotto and garlic bread
- Spinach and ricotta quiche with rocket salad and ‘house’ special dressing.
- Moules marinare with warm crusty bread
- Chicken Caesar salad and sweet potato wedges with a creamy dip
- Fresh pasta smothered in arribiata sauce with mixed leaves and bruschetta

Starters
- Hot and sour prawn soup
- Baked whole camembert with crudités and crusty bread
- Mushroom bruschetta with taleggio and a fresh pesto dressing
- Smoked salmon pâté served with mini Melba toasts
- French onion soup
- Wild mushroom and garlic tart with mixed leaves
- Goats cheese fritters with a spinach and apple salad

Main Course
- Pistachio encrusted salmon with truffle oil and balsamic/pineapple reduction
- Pan roasted duck breasts with homemade cherry sauce, herby potatoes and vegetables
- Citrus infused pan fried tuna on a bed of crispy noodles
- Sage and Parmesan crusted chicken with sautéed potatoes
- Lamb Tagine with house special jewelled cous cous
- Diva chicken with tomato chilli jam and mashed sweet potato with ginger
- Fillet mignon with savoy cabbage potato cakes

Tempting Desserts
- Ebony & ivory chocolate pots topped with fresh seasonal berries
- Tiramisu
- Key lime cheesecake with a limencello whipped cream
- Chocolate & Cointreau self saucing pudding
- Coconut creme brûlée
- Coconut, banana and chocolate bread pudding
- Apple and forest fruit crumble with homemade vanilla ice cream or Creme anglais