Relentless - Sample Menu

Cold Pressed Juice
NEON NECTAR 
orange, carrot, lemon, turmeric, ginger
EMERALD ELIXIR
apple, orange, spinach, kale, cilantro, jalapeño, lime
TROPIC TONIC
pineapple, kale, spinach, parsley, lemon, aloe, mint
LUSH LOVE 
watermelon, ruby red grapefruit, coconut water, lime, basil

Breakfast Plates  
BLUEBERRY HOTCAKE STACK
fluffy buttermilk pancakes stuffed with sweet blueberries and cream cheese, topped with hot maple syrup and served with sausage links
FRENCH TOAST 
brioche rum bread topped with fruit de jour, whipped honey ricotta and hot honey butter syrup, served with sausage links 
QUICHE & CREPES
lorraine topped with arugula and freshly grated parmesan paired with a sweet mixed berry and nutella crêpe
GARDEN BENEDICT
house baked english muffin with avocado, poached eggs, hollandaise, herbs, choice of thick cut bacon or salmon 
BASIC B
eggs your way, thick cut bacon or sausage links, island spiced roasted breakfast spuds, toast or biscuit
PIGGY SMALLS
omelet with Cuban style pulled pork, cotija cheese, herbs, avocado, donya sauce and crispy hash browns 
CHILAQUILES
tortilla chips, mole verde, pork belly, black beans, topped with pickled red onion, queso fresco, a sunny egg, and cilantro

Simple and light selection always available: cereal, Greek yogurt parfait, overnight oats, açaí bowl, hard boiled eggs, meats & cheeses, avocado toast, bagels and lox

Salads, Sandwiches, Tacos & Bowls 
CRAB & AVOCADO SALAD 
lump blue, romaine, vine ripe tomatoes, feta, red onion, lime caper vinaigrette 
SHRIMP CAESAR SALAD
classic romaine, parmesan, house made croutons, house made caesar dressing 
THAI SALAD
sweet and spicy jumbo prawn served hot atop a bed of tender bib lettuce, fresh mango, cilantro, mint, and lemongrass, crushed peanuts 
CUBANO
slow roasted mojo pork shoulder, crispy prosciutto, gruyere, house made pickle, dijon, aioli 
MAHI MAHI TACOS
a pair of locally fresh caught blackened mahi tacos atop house made corn tortillas, island slaw, lime, cilantro 
ALOHA SPICY SALMON POKE BOWL 
served with edamame, avocado, seaweed, fresh mango, watermelon radish and house pickled red onion atop a bed of soba noodles 
MISO GLAZED TUNA BOWL  
seared ahi, red quinoa, farro, baby lettuce, island slaw, roasted corn salsa, mango salsa, avocado, toasted macadamias, wontons, citrus miso vinaigrette 

Happy Hour Appetizers
SPRING ROLLS
refreshing crunch of veggies wrapped in rice paper served with chili garlic and ginger sesame dipping sauces 
PORK RIBS
hot, sweet, and spicy with mango and chili flavors, topped with sesame and chopped green onion 
DRAGONS BLOOD CEVICHE
fresh locally caught mahi and wahoo, blood orange citrus and saffron escabeche, dragon fruit, fennel 
TUNA POKE TACOS
mini tacos in a crispy wonton shell, island slaw, avocado, sriracha 
SHISHITOS
blistered and tossed in roasted sweet corn salsa, cotija, and toasted cashews 
CHARCUTERIE 
a spread of cured meats and artisanal cheeses with accompaniments 
MEZZE BOARD
platter of flat breads, veggies, hummus, baba ghanoush, olives, nuts 
BEEF TENDERLOIN CARPACCIO 
served with lemon, capers, and peppery arugula 

Entrées 
BEEF SHORT RIB
chipotle and malbec braised, crispy golden potato stack, roasted sweet corn salsa, cotija, cilantro, lime 
MAHI MAHI 
parmesan curry seared locally fresh caught mahi mahi with sautéed spinach, coconut cauliflower purée, pearl onions 
LAMB 
tandoori seasoned lollipops served with a grilled cauliflower steak, pomegranate and harrisa marinated tomato, lemon 
FILET MIGNON  
cast iron cooked to perfection topped with herbed compound butter, garlic mash, roasted veggies 
CARIBBEAN LOBSTER 
prosciutto wrapped asparagus, forbidden rice, lime and cilantro 
BRAISED OCTOPUS 
squid ink linguini, roasted tomato, gremolada, basil, parmesan 
SEARED DIVER SCALLOPS
crispy prosciutto, lemon risotto, garlic and butter braised kale, sun-dried tomato, beurre blanc 

Dessert 
ORANGE RUM CAKE AND CREME BRÛLÉE 
translates to burnt cream, a twist on a classic staple, macadamia nut tuille, orange 
BANANAS FOSTER
hot rum flambéed with crispy wontons and a scoop of homemade miso ginger ice cream 
COCONUT PANA COTTA 
topped with toasted coconut and fresh passion fruit 
KEY LIME PIE 
the best combination of sweet and tart with macadamia shortbread and white chocolate mousse 
HONEY’S CHOCOLATE CAKE 
3 layers of decadence served with a scoop of homemade salty caramel ice cream 
CHURROS
with a scoop of homemade cinnamon ice cream and melted chocolate dipping sauce of course! 
CHEESECAKE
Louise’s specialty - a new flavor every week 

House Wine List
Beringer Cabernet Sauvignon, Knights Valley 

Ornellaia La Volte, Toscana, Italy 

Animal Malbec, Ernesto Catena, Naturall Vineyard, Mendoza 

Lyric Pinot Noir, Etude, Santa Barbara

Etude Chardonnay, Grace Benoist Ranch, Cameros 

Kendall Jackson Chardonnay Grand Reserve, Napa 

Kim Crawford Sauvignon Blanc, Malborough, New Zealand 

Santa Cristina Pino Grigio, Italy 

Chateau d’ Esclans Whispering Angel Rose, Cotes de Provence, France 

Bisol Jeio Prosecco, Italy

Roederer Estate Brut NV Sparkling Wine, Anderson Valley