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