Liahona's
Fresh Tropical Fruit Platter
Sweet Butternut Crumpets with Whipped Cinnamon Butter
Herbed Pancakes with Bacon and Brie
Chef’s Omelette
French Toast with Bacon and Maple syrup
Crepes with Berries, Crème Fraîche and Fruit Puree's
Eggs Benedict
Grilled Chicken Caesar Salad with Warm Herbed Breadsticks
Roasted Chilli Prawns on Couscous with Caprese Salad
Chicken Kebabs with Peanut Satay Sauce
Fresh Asparagus Frittata served with Roasted Plum Tomatoes
Key Lime Linguine with Crab & Mustard Sauce
Coconut Island Shrimp Salad
Roasted Vegetable and Chorizo Pizza Baguettes
Brandied Cream Cheese and Cheddar Roll served with Garlic Crostini
Goats Cheese and Cilantro Pesto Samosas
Mini Baked Potatoes with Caviar and Crème Fraîche
Cheese, Basil and Pine Nut Phyllo triangles
Moroccan Eggplant Dip with Corn chips
Roasted Camembert in Phyllo Pastry with Mango Salsa
Mini Cheese Tarts with Rocket Leaves
Lobster Tails, & Crushed New Potatoes with Lemon and Basil
Paella with Wild Herb Rice
Butterflied Roasted Chicken with Lemon and Rosemary stuffing
Fish Baked in Banana leaves with Coconut Cream Sauce
Salmon Steaks with Lemon Cream Risotto
Roast Beef Fillet with Wild Rosemary, Sun Dried Tomato & Buchu stuffing
Rum-glazed roast Turkey breast with Plantain & Mango stuffing
The above served with a selection of freshly steamed vegetables or green salad
Lemon Ricotta Cheesecake
Coconut Cloud Tart
Frozen Tiramisu
Malva Pudding with Caramel Ice Cream
Individual Chocolate Souffles
Caramelized Lemon Tart with Mascarpone Honey cream
Key Lime Pie