Three Day Sample menus for daily life; by Chef Tina Rae Fusco
All organic, sustainable and fresh healthful ingredients always used…
~ Day One
Breakfast
Buckwheat Crepes with a roasted fig and maple compote alongside grilled
chicken apple sausage
with warm monchego topped tomatoes
Lunch
Chapino filled with fresh from the sea ingredients of lobster, halibut,
scallops and shrimp
served with a bistro salad and corn souffle’
Sunset
Toasted pecan, Port and Stilton napoleons
Evening Meal
New Zealand Lamb lollies with a mint and currant chutney
accompanied by pine nut and leek Israeli cous cous and chardonnay sautéed Swiss chard
Finishing With
Almond
Amaretti filled poached Asian pears with a dollop of red currant yogurt
~ Day Two
Breakfast
Lemon shirred egg ramekins along with pruchetto wrapped melon and ginger scones
Lunch
Spelt tomato wrap filled with hummus, grilled eggplant, zucchini,
caramelized mushrooms
and roasted peppers along side a carrot, kale and barley soup
Cocktail Hour
Thai cilantro chicken and grilled pineapple satay with a ginger, hazelnut sauce over glass noodles
Evening Meal
Whole, wild and herb stuffed Snapper in a grapefruit buerre blanc sauce
accompanied by salted spaghetti squash and lemon grass infused white and green asparagus spears
Finishing With
Lemon mascarpone and fresh berry tart with Pomegranate and blueberry sorbet on a tuille crisp
~ Day Three
Breakfast
Gruyere, egg white and spinach soufflé’ with tarragon turkey sausage and
Lunch
Fresh chilled Dungeness crab meat and filet mignon slivers over an
arugula, avocado and hearts of palm salad
served with jalipino corn bread with spiced honey butter
Cocktail Hour
Fig seared foie grass over toast points
Evening Meal
Banana leaf wrapped Chillan sea bass with cumin, avocado salsa and
pumpkin risotto
alongside a grilled horseradish infused artichoke half
Finishing With
Flourless chocolate
macadamia tart in a brandy caramel sauce