Sample Menu

BREAKFAST

• Breakfast Crepes with Fresh Fruit, Yogurt & Granola
• Traditional or Smoked Salmon Eggs Benedict with Sweet Potato Home Fries
• Huevos Rancheros with Avocado, Salsa & Lime Crema
• Baked French Toast Casserole served with Yogurt and Fresh Fruit
• Fresh Toasted Bagels Stacks with Sundried Tomato Cream Cheese, Fried Egg, Fresh Spinach, Sprouts, Sliced Tomato topped with Sliced Avocado
• Breakfast Skillet - Fried Eggs baked on top of Potato, Pepper and Onion Hash
• Greek Yogurt Oatmeal Pancakes with Crème Fresh and Blueberry Compote
• All Breakfast is served with Fresh Fruit, Granola, Tea, Coffee and assorted Bread Selection

LUNCH

• Chef’s salad with Balsamic Marinated Grilled Chicken and Fresh Homemade Artesian Bread
• Super Chop Salad topped with Citrus Grilled Salmon - Chopped Kale and
• Spinach with Pumpkin Seeds, Sliced Orange, Red Onion and Feta Cheese with Quinoa
• Homemade Grilled Pizza with Mixed Green Salad tossed with Roasted Garlic Vinaigrette
• Homemade Falafel with Tzatziki, Greek Salad and Warm Flatbread
• Grilled Blackened Shrimp Caesar Salad with Homemade Caesar Dressing & Fresh Focaccia Bread
• West Indian Chicken Roti served with Mango Chutney and Fresh Garden Salad
• Grilled Flank Steak Hoisin Lettuce Wraps served with Jasmine Rice, Mixed Julian Vegetables and Wonton Chips
• Swiss Cheese Burgers with Sautéed Mushrooms and Fried Onions served with Parmesan Potato Fries and Veggies and Dip

APPETIZER

• Fried Brie topped with Maple Bacon Jam served with warm Crusty Bread
• Greek Platter with Hummus, Tatziki and Veggie Sticks
• Grilled Flatbread with Gruyere Cheese, Sautéed Onions and Filet topped with Chimichurri Sauce
• Charcuterie Platter with mixed Cheese, Olives and Cured Meats
• Homemade Coconut Shrimp with Sweet Chili Dipping Sauce
• Pork Gyoza with Dipping Sauce
• Chicken Satay with Thai Peanut Sauce

STARTERS

• Roasted Beet, Goat Cheese and Avocado Salad with Roasted Garlic Balsamic Vinaigrette
• Tuna Poke – Fresh Ahi Tuna marinated in Sesame Oil and Soy Sauce, served on a Wonton with Wasabi Drizzle
• Fresh Catch Ceviche served with Crispy Plantain Chips
• Roasted Cauliflower topped with Pumpkin Seeds, Dried Cherries and Green Goddess Drizzle

DINNER

• Grilled Lobster with Saffron Rice Pilaf and Roasted Fennel
• Coffee and Coco Rubbed Grilled Fillet with an Ancho Chili Sauce, Steamed Asparagus and Salt and Vinegar Mashed Potatoes
• Jerk Spiced Pork Tenderloin with Homemade Pineapple Chutney, Sweet Potato Au Gratin and Green Beans Sautéed with Almonds
• Grilled Blackened Mahi Mahi with Cilantro and Yellow Pepper Pesto served with Truffle Mushroom and Thyme Risotto and Sautéed Broccoli
• Coconut Chicken or Shrimp Curry served with Jasmine Rice and Roasted Cauliflower and Broccoli
• Thai Shrimp Kabobs with Coconut Curry Sauce, Grilled Vegetables & Fiery Peanut Noodles

DESSERT

• Warm Chocolate Fondant with Vanilla Ice Cream and Salted Caramel Sauce
• New York Style Cheesecake topped with Mango, Strawberries and Blueberries
• Rum Chocolate Pots
• Fresh Homemade Key Lime Pie with Graham Cracker Crust and Meringue Topping
• Poached Pears in Red Wine with Mascarpone Cream and Dark Chocolate Drizzle
• Banana Bread Pudding with Bourbon Vanilla Caramel Sauce and Vanilla Ice Cream
• Rum Fudge Pie
• Lemon Berry Parfaits