EXODUS

Breakfast:
(All breakfast accompanied with fresh tropical fruit platter,cereal,fresh bread,yoghurts,fruit
smoothies and juices)

• Carrot and walnut muffins, blueberry chocolate chip muffins, lemon and pecan nut muffins
• Homemade banana oat fritters with fresh berries, greek yoghurt, and raw honey
• Smoked salmon and cream cheese omelette with arugula leaves and fig reduction
• Eggs on English muffin with dijon mustard, creamy spinach, and shiitake mushrooms
• Eggs Benedict, asparagus, and prosciutto ham with homemade hollandaise
• Waffles with scrambled eggs, roasted cherry tomatoes, and crispy bacon
• Poached egg on top of basil pesto potato rosti with chorizo sausage, and balsamic glaze
• Spinach, feta, bacon, and egg frittata
• Breakfast taco shell with egg, sharp cheddar, arugula, and salsa
• Cinnamon pancakes with fresh strawberries and golden syrup

Lunch:

• Oven baked coconut cod on a bed of carrots and zucchini in fish sauce with peanut asian slaw
• Caribbean chicken salad with red grapes, heart of palm, and feta with a hint of curry and fresh
focaccia
• Seared Tuna niçoise salad with baby potatoes, green beans, and black olives
• Lamb kebabs with avocado, sugar snap mint salad, and a poppy seed dressing
Sides of pita, humus, and tzatziki
• Pork filet stir-fry with green chili paste and coconut milk served over couscous
• Bobotie meat pie with basmati rice and banana salsa sambal
• Lemongrass shrimp and pineapple skewers with cumin, avocado potato salad, and toasted
almonds
• Spiced pumpkin and chicken salad with goat cheese, sunflower seeds, and citrus dressing

Starters:

• Homemade crumbed fishcakes with cilantro leaves and curry mayo dressing
• Portobello mushroom baked in walnut butter with stuffed with feta, spinach, and sun-dried
tomatoes
• Ginger carrot and butternut soup with garlic and herb bruschetta
• Smoked salmon carpaccio with celery and cucumber shavings with goat cheese
• Stuffed courgette rolls with ricotta and toasted pine nuts
• Steamed mussels in creamy white wine sauce
• Scallops on butternut squash puree with raisin vinaigrette
• Tomato and basil shrimp shell

Main course:

• Slowly cooked pork tenderloin in red wine on mashed potatoes with lemon butter green beans,
toasted walnuts, with an orange brandy sauce
• Salmon steak with grilled asparagus with parmesan shavings and roasted garlic potatoes with
crème fraîche and chives
• Filet Mignon with honey glazed carrots and buttered brussel sprouts with cauliflower puree
• Sage and ricotta stuffed chicken wrapped in prosciutto with spinach, and shiitake mushrooms
• Shrimp & lobster tagliatelle / Thai red curry shrimp with coconut basmati rice
• Sweet and spicy mahi-mahi on a bed of balsamic glazed sweet potatoes, butternut squash, and
red peppers
• Rack of lamb on butternut puree with steamed broccoli and roasted cherry tomatoes

Dessert:

• Dark chocolate rum fudge pie with sliced almonds and ice cream
• Key lime pie with fresh strawberries and lemon zest
• Pina colada malva pudding
• Passionfruit cheesecake
• Baileys chocolate mousse
• Creamy mango grill
• Italian tiramisu