Sample menu for two days

Day 1

Breakfast: I find most guests have personal routine breakfasts and so our morning meals are usually a la carte. This includes coffee/tea, juice, fresh fruit, yogurt, granola and english muffins. I offer eggs cooked to preference with bacon or sausage. 

Lunch: French onion grilled cheese. Caramelized french onions with a splash white wine vinegar combined with gruyere cheese on pan crispened sour dough.Served with a fresh side salad of Romaine with walnuts and sliced apple.

Dinner: Pan seared salmon with citrus pesto. Served with garlic steamed spinach and a bed seasoned barley grains. 

Dessert: Rich chocolate mousse cups topped with creme de fraiche and raspberries

Day 2

Breakfast: a la carte. Cheesy egg scramble with peppers and seasoned with chives.

Lunch: Grilled chicken caesar salad wraps with croutons and romano grated cheese. Served with a side three bean salad of red, white and garbanzos beans mixed with cucumbers and finely diced red onions, lightly flavored with sea salt, vinegar and citrus.

Hors d’oeuvre: Sunset sail serving cocktails and a cheese platter including brie, gouda and comte with crackers and fresh berries. 

Dinner: Pasta Primavera with asparagus and peas, served with fresh side salad topped with beets and walnuts as well as warm rolls.