AMAYA

Menu of Chef Emma Clark

Breakfast

Each morning we will be serving coffee, a selection of teas, fresh fruit, fruit juices, toast and a selection of preserves and cereal.

Eggs Benedict with hot buttered English muffins, crispy bacon and poached eggs, topped with hollandaise sauce 

Crepes with a compote of mixed berries and whipped cream, served with a fresh fruit platter 

Caribbean lobster omelette with feta cheese and asparagus 

Smoked salmon and scrambled egg on a toasted bagel with cream cheese 

Blueberry and banana pancakes with smoked bacon and maple syrup, served with a fruit salad

LUNCH

Grilled rack of lamb with provencal vegetables, olive tapenade and basil pesto

Blackened shrimp Caesar salad with a parmesan crisp

Tuna Tartare in a sesame ginger sauce

Seared beef and green papaya salad 

Fresh crab cakes with sweet chilli aioli and cucumber and dill salad 

Stuffed Wahoo fillets with roasted red peppers served with saffron sauce & sautéed scallops

APPETIZER 

Fresh Caribbean lobster ceviche with crispy plantain chips

Filet mignon and herbed goats cheese bruschetta

Scallops cooked with chorizo and lemon oil on a bed of arugula 

Spiced crab and smoked salmon tian with a lemon and coriander vinaigrette served with avocado sorbet 

Lemon and thyme salted cod, watercress veloute and poached quail eggs 

MAIN COURSE 

Rib-eye steaks with peppercorn sauce and grilled asparagus, served with dauphinoise potatoes  

Walnut crusted pork loin, cider fondant potatoes, buttered cabbage and beetroot glaze 

Mahi Mahi with an onion, capers and lemon sauce, served on a bed of wild rice with butternut squash and leeks 

Chicken breast stuffed with boursin, sundried tomatoes and basil, wrapped with streaky bacon in a white wine sauce and served with sweet potato mash 

Grilled salmon, marinated in a soy, ginger and honey sauce, served with double cooked new potatoes and roasted sweet cherry tomatoes

DESSERT

Zesty lemon and key lime cream pots with a shortbread biscuit 

Pears poached in red wine, cinnamon and guava juice reduction 

Coconut milk & lemon grass sorbet with tuille biscuits

Banana crème brûlée with crunchy caramelised sugar 

Chocolate fondant served with peanut butter and salted caramel ice cream