Cocktails
Mushrooms stuffed with Cream Cheese and Sun Dried Tomatoes

Dinner
“Italian Garden ”
Caesar Salad with Garlic Herb Croutons
Black Olive Bread

Baked Salmon Pesto, Oven Roasted Vegetables
Expresso Granita with Biscotti

Day 2

Lunch
Greek Orzo and Grilled Shrimp Salad with Mustard Dill Vinaigrette
Lemon Cake with Fresh Berries

Cocktails
Spanakopitas

Dinner
“Greek Islands ”
Traditional Greek Salad
Baby Lamb Chops Grilled with Oregano, Ratatouille, Pine Nut Orzo
Baked Apples with Walnuts and Yogurt

Day 3

Lunch
Fresh Tuna Salad Nicoise with Baguette
Strawberries in Balsamic over Vanilla Ice Cream

Cocktails
Baked Brie in Mini Filo Cups

Dinner
“French Bistro ”
French Onion Soup
Boeuf Bourginon, Baby Red Potatoes, Haricots Verts
Chocolat Mousse au Basque

Day 4

Lunch
Chinese Chicken Salad
Lychee Nuts and Pineapple Fruit Salad

Cocktails
Pot Stickers with Asian Dipping Sauce

Dinner
“Slow Boat to China”
Egg Drop Soup
Kung Pao Beef, Baby Bok Choy, Steamed Jasmine Rice
Green Tea Ice Cream with Fortune Cookies

Day 5

Lunch
Tuscan White Bean Soup with Garlic Parmesan Toast
Raspberry Tiramisu

Cocktails
Assorted Bruschetta

Dinner
“Twilight in Tuscany ”
Insalata Caprese with Olive Toasts
Osso Bucco Milanese, Lemon Risotto, Zucchini
Hazelnut Mousse

Day 6

Lunch
Crab and Coconut Soup with Spicy Cornbread
Grilled Pineapple with Rum Custard

Cocktails
Blackened Shrimp with Mango Dipping Sauce

Dinner
“Pirates of the Caribbean”
Goat Cheese Salad
Jamaican Jerk Grilled Pork Tenderloin with Tamarind Glaze
Mashed Sweet Potatoes, Steamed Green Vegetables
Island Bananas Flambé in Rum with Roasted Almonds

Day 7

Lunch
Thai Glazed Lettuce Wraps
Pears Poached in White wine and Ginger

Cocktails
Chicken Satay with Peanut Sauce

Dinner
“A Taste of Thai”
Crunchy Thai Salad
Thai Style Halibut with Coconut Curry Broth
Jasmine Rice and Vegetable Stir Fry
Mango Cake with Nutmeg Cream

Day 8

Lunch
Chicken Quesadillas with Guacamole, Sour Cream, Salsa
Spicy Black Beans
Cinnamon Flan

Cocktails
Albondigas with Chipotle Sauce

Dinner
“South of the Border”
Tortilla Soup
Marinated Flank Steak with Carmelized Onions,
Green Peppers and Yellow Rice
Watermelon Sherbert

Day 9

Lunch
Spring Mix Salad with Balsamic vinaigrette
Pesto, Proscuitto, Provolone Panini
Lemon Sorbet with Raspberry Coulis

Cocktails
Oysters with Wasabi Lime Dressing

Dinner
“Surf and Turf”
Fennel and Arugula Salad
Grilled Lobster and Filet Mignon
Asparagus, Rice Pilaf
Vanilla Bean and Crème Brulee

Day 10

Lunch
Pulled Pork with Black Pepper Vinegar on Sourdough
Cucumber and Red Onion Salad with Dill Vinaigrette
Chocolate Hazlenut Cake

Cocktails
Spanish Cheese Board and Olive Selection

Dinner
“Spanish Nights”
Gaspatcho
Spanish Paella
Chilled Blood Orange Salad with Dates and Almonds

Day 11

Lunch
Smoked Duck Breast Salad with Raspberry Vinaigrette
Mango Salsa and Black Pepper Crackers
Chocolate Cakes

Cocktails
Smoked Salmon on Pesto Blinis with Horseradish Cream

Dinner
“Alaskan Wilderness”
Butternut Squash Soup
Alaskan Halibut with Balsamic Glaze
Fettuccine with Broccoli and Peas
Mango Raspberry Baked Alaska

Day 12

Lunch
Grilled Italian Sausage and Pasta Salad
Peaches flamed with Bourbon over Vanilla Ice Cream

Cocktails
Asparagus Baked in Proscuitto with White Truffle Oil

Dinner
“Southern Delights”
Mixed Green Salad with Cranberries and Pecans
Southern Baby Back Ribs, Salt Crusted Baked Potatoes
Sweet Corn and Onions in Red Bell Pepper Boats
Mixed Berry Cobbler

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