Amy Edmonds Suggested Menu Plan, 2023

 Breakfasts:

Crusty sourdough slices with smashed local avocado, feta & pumpkin seeds.

Baked muffins with wilted nutmeg spinach & soft poached egg.

Scrambled organic eggs with smoked salmon on granary sliced toast.

Blueberry pancakes with crispy bacon & fruit.

Fresh baked croissants with selection of cheese, ham, compots & fresh fruit.

Caribbean French toast with crispy bacon & fruit platter.

Stacked sausage sandwich with sweet & spicy fresh tomato relish.  

Lunches:

Roasted vegetable open sandwich topped with melted cheddar, local leaf salad & kettle chips.

Spinach & feta quiche with broccoli, cranberry & walnut salad.

Spicy jerk chicken wrap with sweet mango salsa, avocado, green leaves & sour cream.

Local Kale & shrimp Caesar Salad with  parmesan croutons.

Zesty Tuna ceviche with picked radish & cucumber salad, mango & avocado cubes.

Creamy crab & avocado salad with organic leaves & quinoa.

Burrata caprese salad with local arugula & basil, olives, cured prosciutto twists & fresh bread rolls.  

Snacks:

Devils on horseback (baked prunes wrapped in bacon)

Teriyaki chicken wings.

Hellenic Eggplant dip with crispy vegetable crisps.

Baked whole brie with apricot & ginger glaze, baguette for dipping.

Baked mushrooms stuffed with goats cheese & fresh herbs.

Zingy shrimp lettuce wraps with tart apple slaw.

Bourbon infused duck liver pate on melba toast.  

Dinner:

Cajun spiced mahi mahi fillet with coconut rice & local vegetables doused in mango & ginger puree.

Slow cooked lamb shank on a bed of creamed cauliflower with minted peas and red wine gravy.

Sun-dried tomato, basil & Mozzarella stuffed chicken breast, wrapped in prosciutto ham, served with a creamy garlic mushroom risotto and buttered asparagus.

Home made Caribbean bean & quinoa burgers, grilled with fresh pineapple and mature cheddar, served with crunchy slaw and garlic plantain.

Tender peppered salmon nicoise salad with local leaves & baked mini potatoes.

Lemon marinated chicken skewers, grilled Greek style, served with tzatziki, crunchy greek salad, grilled zucchini & hot fresh bread.

Grilled beef fillet mignon and buttered shrimp served with buttery sweet potato mash, sautéed sprouts & bacon and a creamy roasted red pepper sauce.   

Desserts:

Rich chocolate & avocado mousse with crispy coconut flakes.

Sweet pears poached in red wine served with roasted walnuts & mascarpone cheese.

Profiteroles filled with coconut ice cream & drizzled with bitter chocolate ganache.

Baked peach melba with raspberry coulis & vanilla ice cream.

Zesty lemon posset with dark chocolate ball filled with cherry liquor.

Warm mango & coconut cake with creamy vanilla rum custard.

Local passionfruit cheese cake.