PRINCESS MILA

Sample Menu

Breakfast

Fresh pastries/muffins

Fresh fruit platter

Cereals/Muesli/Granola available on request

Eggs to order (accompanied with

bacon/sausage/toast)

Main Breakfast entrée available each day

Sample entrees include:

Fresh Pancakes (Blueberry, Banana, Chocolate Chip) with berry compote and maple

syrup

Smoked Salmon platter with bagels, cream cheese, capers and red onion

French Toast accompanied with fresh berries, yoghurt and maple syrup

Spinach, mushroom, feta frittata with baked hash

potatoes

Day 1

Lunch – Seared fresh tuna nicoise salad with fresh

bread rolls.

Dinner – Herbed pork tenderloin with dauphinoise potato stack, grilled mushrooms,

seasonal vegetables and a creamy truffle mushroom sauce.

Dessert – White Chocolate mousse with a summer berry coulis.

Day 2

Lunch – Fresh poke bowls with grilled shrimp (or fresh

catch of the day if possible), radish, edamame beans,

avocado, mango, tomatoes, white rice. Dressings and

sauces served on the side.

Dinner – Grilled Steak served on a bed of wilted spinach,

homemade spiced potato wedges, rainbow carrots and a

peppercorn sauce.

Dessert – Apple and raspberry crumble with crème

anglaise or vanilla bean ice cream.

Day 3

Lunch – Pistachio and herb crusted salmon served on a bed of Mediterranean quinoa

salad

Dinner – Greek feast, grilled lamb and vegetable skewers with a tabbouleh salad, Greek

salad with an accompaniment of fresh hummus, tzatziki and flatbreads.

Dessert – Limoncello and orange jelly layered trifle, with a whipped mascarpone topping.

Day 4

Lunch – Build your own burger, grilled beef angus

patties with a selection of toppings including cheese,

tomatoes, onions, bacon, grilled mushrooms all served

with French fries.

Dinner – Fresh pesto spaghetti with grilled vine

tomatoes, toasted pine nuts, topped with grilled shrimp

and a sprinkle of fresh basil.

Dessert – Chocolate brownies served with praline and

cream ice cream, with a drizzle of hot caramel sauce.

Day 5

Lunch – Charcuterie deluxe with a range of mild to indulgent cheeses, cold meats, dried

fruits and nuts, fresh bread rolls a variety of chutneys and a summer salad.

Dinner – Garden pea and mint risotto served with seared scallops and fresh micro herbs.

Dessert – Tropical fruit meringue nests with mascarpone cream and passion fruit sauce.

Day 6

Lunch – Asian soba noodle salad with grilled

chicken, a rainbow vegetable medley and a Thai

spicy peanut sauce.

Dinner – Braised beef short rib on a bed of

garlic and parmesan mashed potato and

seasonal vegetables.

Dessert – Rich chocolate ganache and caramel

tart with vanilla bean ice cream.

Day 7

Lunch – Homecooked thin based pizza’s with a variety of toppings (guests can choose in

advance)

Dinner – Grilled lobster with a garlic butter sauce, served on a bed of Caribbean style rice

and spicy mango salsa.

Dessert – Caribbean flambé rum spiced pineapple served with coconut ice cream.