ABBY NORMAL 3

Day 1,
Lunch : Chicken Roti’s served with fresh green salad, carrots and mango, served with a fruit chutney. Fresh baked bread.

Dinner : Tender Salmon fillets, with creamy mash potato drizzled in a buttery garlic lemon sauce, served with pan seared asparagus wrapped in prosciutto. Served with a crisp dry white wine.

Dessert : French apple cake with chunks of sweet apple nestled in tender buttery rum cake. Covered in sugar powder and served with a lightly sweetened whipped cream or vanilla ice cream.

Day 2,
Breakfast : Classic BLT, bacon, lettuce and tomato with a sprinkle of salt and
pepper on fresh toasted bread covered in creamy philly cream cheese.

Lunch : Oriental chicken salad with nuts and sesame seeds, served with garlic
baguette.

Snack : Freshly cut veggies with assortment of dips

Dinner : Marinated Pork tenderloin on the grill with double baked potatoes and French ratatouille.

Dessert : Creamy and delioushly rich chocolate mousse, covered in shaving of rich dark chocolate and fresh strawberries.

Day 3,
Breakfast : Fabulous french toast topped with banana’s, chocolate sauce or maple syrup and a side serving of bacon. Or assortment of cereal, juice, coffee and tea.

Lunch : Fresh Ahi Tuna poke bowl, served with sticky rice and seaweed salad lots of veggies, seasoned in soy, honey and plenty of sesame with warm bread.

Snack : Hummus with Pita bread.

Dinner : Tender beef fillet on the grill, covered in a freshly made chimichurri sauce, served with fresh vegetables and home baked bread.

Dessert: Caribbean Key lime pie

Day 4,
Breakfast : Eggs Benedict/Florentine or assortment of cereal, juice, coffee and tea.

Lunch: Grilled New York steaks with loaded baked potatoes and fresh salad.

Snack : Cheese platter, crackers and fruit.

Dinner : Creamy Garlic Tuscan shrimp, with sundried tomato and spinach nestled on a bed of pasta. Served with garden salad and fresh baked bread.

Dessert : Baked pears drizzled and baked with cinnamon, honey and walnuts.
Served with fresh cream or vanilla ice cream.

Day 5,
Breakfast : Good old pancakes with maple syrup, bacon and fresh fruit in season, served with assortment of cereal, juice, coffee and tea.

Lunch : Beef burgers grilled, with a selection of toppings, served with fries.

Snack : Caprese Crostini, crusty bread with cheese and marinated basil.

Dinner : Red Snapper, simple and tasty with a mango salsa and buttery garlic baby potatoes. Baked bread and garden salad.

Dessert : Panna cotta, simple and elegant.

Day 6,
Breakfast : Croque Monsieur, delightful ham and cheese sandwich creamy and tangy. Toast, jams, juice, coffee & tea.

Lunch : Pulled pork tacos, with coleslaw, sour cream and foccacia bread.

Snack : Charcuterie board.

Dinner : Butter Chicken, delicious authentic and creamy. Served with butter naan and steamed basmati rice and watermelon feta salad.

Dessert : Baileys Banana Trifles topped with sliced banana, custard, Baileys cream and drizzled with toffee sauce and grated chocolate.

Day 7,
Breakfast : Ham and Cheese omelette wrap oozy with cheese and
flavour, or assortment of cereal, jams, juice, coffee and tea.