Sample Menu Chef Elizabeth Lee

 

Day 1:

 

All meals are served with fresh baked bread

 

Lunch

At the end of every lunch all meals are served with the option of home made ice cream, frozen yogurt or sorbet.

 

Seared shrimp salad dusted with smoked paprika tossed with quinoa, cherry tomato salsa, arugula, and avocado feta crumble.

 

Dinner

1st course

Mozzarella di Buffala Campagna with vine ripe tomatoes, slow roasted beets, prosciutto, shaved red onion, and pesto emulsion on a crostini round.

 

2nd course

Beef tenderloin sous vide to perfection then finished on the grill served with a fennel and potato gratin, steamed vegetables, garlic tuile, and a chorizo moral mushroom jus.

 

3rd course

White chocolate cheesecake fingers with a raspberry compote whip, raspberry caviar, and dust of raspberry Lyo with chocolate shavings.

 

Day 2:

 

Lunch

Sous vide mango and Brie stuffed organic chicken breast paired with a fresh Greek salad, baby arugula seared Hallim, and a light oregano vinaigrette

           

Dinner

1st course

Smoked mozzarella wrapped in a Turkish filo pan seared paired with fresh figs, baby arugula, toasted whole walnuts, and drizzled with rosemary infused honey.

 

2nd course

Shoe string potato wrapped black cod on a bed of soft polenta with caramelized onions and a tomato vodka sauce finished with micro organic coriander and shaved croquette.  

 

3rd course

Frozen chocolate finger with a vanilla cookie crust, black pepper ice cream, and peanut brittle.

  

Day 3:

 

 

Lunch

Steamed mussels in a chorizo, fennel, and white wine broth served with garlic rubbed crostini, shaved Parmesan, and micro arugula.  

 

Dinner

1st course

Smoked tuna tartar in a cucumber shell with ginger ice in a sorbet glass filled with apple wood smoke finished with wasabi fraiche and mango caviar.

 

2nd course

Five Spice rubbed magret de canard seared and served on a polenta round with sautéed green beans, braised fennel with orange and honey, crispy leeks and a sweet chili orange reduction.

 

3rd course

Honey infused crème brulee flambé finished with spun sugar spring and fresh raspberries

 

Day 4:

 

Lunch

Sous Vide NY Strip finished on the grill with porcini cous cous, fresh cucumber rectangles, oven dried cherry tomatoes, fresh herbs, blue cheese crumble, blue cheese stuffed baby Bella, fresh herbs, and reduced balsamic.

 

Dinner

1st course

Smoked goat and Parmesan cheese soufflé served with crostini, Dijon whip and smoked sea salt.

 

2nd course

Traditional bouillabaisse served with pouched halibut, lobster, and shrimp finished with garlic infused crouton and micro arugula

 

3rd course

Molten lava chocolate cake paired with cardamom infused crème anglais, nut crisp, and candied pecans.

 

Day 5:

 

Lunch

Fresh yellow fin tuna Carpaccio with green salad and summer salsa

 

Dinner

1st course

U10 scallops seared topped with lump fish caviar and chive finished with an asparagus and manchego emulsion, lemon foam and extra virgin olive oil.

 

2nd course

Seared duck tossed with home made vermicelli finely chopped green beans, scallion, and pear topped with fresh organic baby arugula and scented with “eye dropper” reductions of port, citrus balsamic, and fig.

 

3rd course

Mango Panna cotta finished with a fresh organic berries, mint, and blueberry sugar.

 

Day 6:

 

Lunch

Seafood Paella infused with saffron served with fresh organic seared chicken, chorizo, white fish filet, shrimp, and mussel or clams.

 

Dinner

1st course

Thinly sliced Cherry wood smoked duck breast with a porcini cream, red pepper salsa quenquelle with basil, Dijon, and reduced fig balsamic.

 

2nd course

Seared sea bass on a bed of Israel couscous tossed with lump crab, scallion, coriander, lemon scented olive oil, and roasted cherry tomatoes finished with a mango salsa, crispy leek, dehydrated tomato, and a red pepper reduction.  

 

3rd course

Chocolate torte round layered with frozen strawberry parfait lemon sorbet quenquelle, pomegranate seeds, fresh mint and butternut tuile round dusted with hibiscus sugar.

 

Day 7:

 

Lunch

Nicoise salad: smoked black sesame encrusted sashimi grade yellow fin tuna paired with a caper infused potato salad, caramelized onion, roasted red pepper green leaf salad, cherry tomatoes, celery wedge, shaved cucumber, boiled egg, olives, nicoise olives, and reduced balsamic glaze.

 

Dinner

1st course

Dorade ceviche paired with a mango, tomato, and chive salsa with chiffonade of sugar snap peas, and baby radishes served with crostini and a tellicherry pepper whip.

 

2nd course

Pork tenderloin stuffed with goat cheese and chorizo wrapped in prosciutto sous vide atop green beans served with twice baked new potatoes with white chocolate and roasted plum tomato finished with a pancetta crisp and cracked tellicherry pepper sauce

 

3rd course                 

Summer fruit salad dusted with hibiscus paired with yogurt raviolis, fig pearls, and honey crumiel crisp.

 

Day8:

 

Lunch

Filo wrapped dorade (Mahi Mahi) served with fresh organic greens a mango papaya summer salsa and citrus vinaigrette.

 

Dinner

1st course

7 hour of lamb spring rolls atop palm hearts stuffed with an herb cream cheese, basil, red pepper concasse, and oyster glaze

 

2nd course

Curry scented poached Caribbean lobster tail atop a potato croquette finished with sautéed asparagus, quail egg, micro basil, parmesan crisp and a cauliflower emulsion.

 

3rd course

White Chocolate mousse in a Martini glass with a fresh fruit medley and strawberry compote.

 

Day 9:

 

Lunch

Seared shrimp or Lobster salad marinated in a Bangkok blend atop Russian banana potato salad with chorizo, greens, heirloom tomatoes, peas, and a cheese crisp.

 

Dinner

1st course

Citrus infused lobster salad finished with a Lobster bisque and micro herbs

 

2nd course

Leg of lamb roasted for 7 hours finished with sweet potato chips, oven roasted heirloom root vegetables, caramelized onions, mashed potatoes and a lamb demi- glace.

 

3rd course

Peach parfait tier with vanilla sponge cake fresh peach, peach caviar, pistachio nut wedge and finished with peach foam.