~ BREAKFAST ~

(Served with a fruit and berry platter, yoghurt, warm pastries, tea, coffee and juice)

Ham and Gruyere Cheese Soufflé
Eggs Benedict with Smoked Salmon or Canadian Bacon
Fluffy Ricotta Pancakes with a Warm Blueberry Sauce
Scrambled Eggs with Smoked Salmon and Caviar on an English Muffin
Fresh Waffles with Bananas, Toffee Sauce and Chopped Walnut

~ LUNCH ~

(Served with wine and freshly baked bread)

Tian of Fresh Crab and Avocado with a Fresh Tomato Dressing
Polenta Pancakes and Roasted Vegetables with a Spicy Corn Salsa
Mango Marinated Calamari Salad
Salami of Marsala Chicken and Proscuitto Served with a Basil Sauce
Gorgonzola and Pear Quiche with a Tomato, Onion and Caper Salad

~ CANAPES ~

(Served with Warren's famous Cocktails)

Indonesian beef satays with sesame and peanut dipping sauce
Poached oysters in champagne
Terrine of sun-blush tomatoes and artichokes with toast and crudités
Carpaccio of fresh tuna marinated in lime and ginger
Moules Marinieres (with PEI mussels, but of course!)

~ MAIN COURSE ~

(Served with a selection of fine wines)

Roast Chateau Briande and Chocolate Sauce, Served with a Lettuce Parcel and Rissole Potatoes
Cointreau Marinated Diver Scallops with an Orange and Crème Fraiche Sauce, Grilled Asparagus and Wild Rice
Golden Chicken Parcels Stuffed with a Herbed Couscous, Resting on a Julienne of Vegetables and Served with an Orange and Shallot Sauce
Thai Style Salmon Parcels Served with Phad Thai Noodles and a Vegetable Stir Fry
Crispy Duck Breast Marinated in Marmalade, Served on a Potato and Parsnip Puree with Steamed Pak Choi

~ DESSERT ~

(Served with tea and coffee)

Self Saucing Chocolate Pudding Served with Chantilly Cream
Homemade Profiteroles Filled with Fresh Cream and Drizzled with Dark Chocolate
Mini Pavlova with Blueberry and Orange Segments Steeped in Cointreau
Assorted Homemade Ice-cream in a Brandysnap with Summer Berries
Lemon Meringue Roulade with a Raspberry Coulis