Seahome
Sample menu

All breakfast accompanied with fresh tropical fruit platter, cereal, fresh bread, yoghurts, fruit
smoothies and juices

• Carrot and walnut muffins, blueberry chocolate chip muffins, lemon and pecan nut muffins
• Homemade banana oat fritters with fresh berries, Greek yoghurt, and raw honey
• Smoked salmon and cream cheese omelette with arugula leaves and fig reduction
• Sunny side up egg on English muffin with Dijon mustard, creamy spinach, and shiitake
  mushrooms
• Eggs Benedict, asparagus, and prosciutto ham or smoked salmon with homemade hollandaise
• Waffles with scrambled eggs, roasted cherry tomatoes, and crispy bacon
• Poached egg on top of basil pesto potato rosti with chorizo sausage, and balsamic glaze
• Spinach, feta, bacon, and egg frittata
• Taco shell with scramble egg, sharp cheddar, bacon bits ,salsa and arugula
• Cinnamon pancakes with fresh strawberries and golden syrup

• Oven baked coconut parrotish on a bed of carrots and zucchini in fish sauce with peanut Asian slaw
• West Indies chicken salad with red grapes, heart of palm, and feta with a hint of curry and fresh focaccia
• Seared Tuna niçoise salad with baby potatoes, green beans, and olives
• Rosemary Infused Lamb kebabs on top of Israeli couscous with a side of pita, humus, tzatziki, salsa salad
• Pork filet or Shrimp stir-fry with green chili paste and coconut milk served over sticky rice or noodles
• South African Bobotie meat pie with basmati rice and banana salsa sambal
• Lemongrass shrimp and pineapple skewers with cumin, avocado potato salad, and toasted
  almonds
• Spiced pumpkin and chicken salad with goat cheese, sunflower seeds, and citrus dressing
• Local Poisson Cru raw Tuna with cucumber, tomato and spring onion in freshly squeezed
  coconut milk with stcky rice and baked Feï fruit
• Asian Duck noodle with vegetable rice paper roles
• Homemade Lamb/Beef burger topped with melted brie, caramelised onions and arugula with roasted potato wedges

• Homemade crumbed fishcakes with cilantro leaves and curry mayo dressing
• Portobello mushroom baked in walnut butter stuffed with feta, spinach, and sun-dried tomatoes
• Ginger carrot and butternut soup with garlic and herb bruschetta
• Salmon carpaccio with celery and cucumber shavings with goat cheese
• Stuffed courgette rolls with ricotta and toasted pine nuts
• Steamed mussels in creamy white wine sauce
• Scallops on butternut squash puree with raisin vinaigrette
• Tomato and basil shrimp shell

• Oven baked Mahimahi with Local Vanilla Sauce and caramelized cinnamon sweet potatoes and roasted pumpkin
• Slowly cooked pork tenderloin in thyme and red wine on mashed potatoes with lemon butter green beans and toasted walnuts
• Pan fried Salmon steak with cherry tomato and spinach parmesan cream sauce with grilled
  asparagus and roasted garlic potatoes
• Filet Mignon with honey glazed carrots and buttered Brussel sprouts with mushroom sauce
• Sage and ricotta stuffed chicken wrapped in prosciutto with spinach, and shiitake mushrooms
• Shrimp & lobster tagliatelle / Thai red curry shrimp with coconut basmati rice
• Sweet and spicy mahi-mahi on a bed of balsamic glazed sweet potatoes, butternut squash, and red peppers
• Herb crusted Rack of lamb on butternut puree with steamed broccoli and roasted cherry tomatoes
• Slow cooked Indian Lamb Curry with yellow rice, roasted cashew nuts and homemade apricot chutney
• Lobster Thermidor (lemon, garlic, white wine, paprika, Dijon mustard, Cheddar sauce) with
  roasted rosemary vegetables

• Dark chocolate rum fudge pie with sliced almonds and ice cream
• Key lime pie with fresh strawberries and lemon zest
• Upside down Pina colada cake with caramelized coconut crisps
• South-African malva pudding and custard
• Passionfruit cheesecake
• Baileys chocolate mousse
• Creamy mango grill
• Italian tiramisu
• Crème brûlée
• Fresh vanilla and honey panna cotta with berry sauce