FULL BREAKFAST


Coffee and tea service
Organic fresh squeezed orange and carrot juice
Seasonal fruit platter with fresh berries
Assorted bagels and whole wheat breakfast breads with butter, cream cheese and fruit preserves
Greek yogurt and granola
Eggs or egg dishes, i.e. breakfast sandwiches
Bacon, sausage or smoked salmon platter

 

CONTINENTAL BREAKFAST 

 

Coffee and tea service
Organic fresh squeezed orange and carrot juice

Seasonal fruit platter with fresh berries
Assorted bagels and whole wheat breakfast breads with butter, cream cheese and fruit preserves
Greek yogurt and granola

 

LUNCH/DINNER

 

OPTION ONE 

 

Grilled herbed jumbo shrimp
Skirt steak with cilantro salsa
Faro grain with toasted pine nuts parsley, and golden raisins
Roasted asparagus with lemon and nutmeg
Jicama, cucumber and red onion salad
Arugula, spinach, radicchio salad with herbed vinaigrette
Tiramisu

 

OPTION TWO 

 

Grilled pork tenderloin.  Tenderloin that has been brined and marinated in cumin, coriander, brown sugar and orange zest.  Served with an orange/ cilantro salsa.
Grilled swordfish with roasted tomato and orange chutney
Fingerling potato salad with green beans roasted fennel tossed in lemon dill vinaigrette.
Passion Foods House Salad.  Arugula, baby spinach, radicchio, and shredded carrots with tarragon, mint and basil dressing.
Sugar snaps sautéed with sesame oil, orange zest, black sesame seeds and shallots.
Baby cucumber and grape tomato salad with fresh mint and dill.
Cheesecake

 

OPTION THREE 


Grilled Churrasco steak with Chimichurri sauce
Sautéed chicken breast with pine nuts and grapes
Grilled mixed vegetables with orange, thyme marinade
Hearts of palm, chickpea, and jicama salad
Green salad with watercress, arugula, and shaved fennel (herbed vinaigrette)
Curry coconut basmati rice with roasted almonds and golden raisins.
Brownies and Cookies

SAMPLE MENUS

by Chef Ian McSwain

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