RYAN'A SAMPLE MENU

Please note that this fully customizable and will be adjusted to your dietary requirements and preferences. The following varies every week based of availability

Day 1
Breakfast – Lavender-honey yogurt, almond granola, fresh figs
Lunch – Tuna crudo with grapefruit and avocado purée
Snack – Compressed watermelon, cantaloupe, minted feta crumble, lemon vinaigrette, prosciutto crisp, toasted
almond
Dinner – Lemon-ricotta ravioli, sage butter, toasted pine nuts

Day 2
Breakfast – Brioche french toast, caramelized banana, vanilla bean mascarpone
Lunch – Lobster roll, tarragon aioli, celery leaf salad
Snack – Spiced shrimp skewers, lime avocado crema
Dinner – Pan-roasted halibut, celeriac purée, fennel salad

Day 3
Breakfast – Truffle scramble with toasted brioche, microgreens
Lunch – Lobster & avocado salad, citrus dressing
Snack – Chocolate-dipped strawberries with fleur de sel
Dinner – Seared duck breast, fig gastrique, pomme purée, baby carrots

Day 4
Breakfast – Chia pudding, yogurt, mango, passionfruit, mint
Lunch – Pan-seared snapper, chickpea purée, preserved lemon
Snack – Baked fig with honey and goat cheese
Dinner – Moroccan braised lamb, couscous, harissa yogurt, pickled onion

Day 5
Breakfast – Smoked salmon, crème fraîche, dill, red onion, capers
Lunch – Tuna Niçoise salad with poached egg, anchovy vinaigrette
Snack – Melon skewers with honey yogurt dip
Dinner – Butter-poached lobster, saffron risotto, pea tendrils

Day 6
Breakfast – Ricotta pancakes with citrus honey, pistachio dust
Lunch – Burrata, heirloom tomato, avocado, lemon, olive oil, Maldon
Snack – Charcuterie board, honeycomb, toasted almonds
Dinner – Beef tenderloin with potato pavé, crema, caviar, roast carrot

Day 7
Breakfast – Shakshuka eggs, spiced tomato, feta, dukkah, sourdough
Lunch – Za’atar-spiced chicken salad, couscous, preserved lemon
Snack – Chickpea fritter, lemon yogurt, pickled cucumber
Dinner – Roasted branzino, roast fennel, cherry tomatoes, olives