Breakfast:

• Chile relleno soufflé
• Blueberry, strawberry, and/or banana buttermilk pancakes with Vermont Maple syrup and fried apples on the side
• Homemade egg-bread French toast with a creamy strawberry or banana stuffing
• Eggs benedict either traditional or with asparagus or eggplant
• Mushroom, onion, and bacon quiche with Swiss and gruyere cheeses
• Granola, yogurt, fresh fruit and assorted juices
• Breakfast burritos with chorizo sausage, eggs and sharp cheddar and pepper jack cheeses, smothered with green chili
• Bagels and lox (smoked salmon, cream cheese, onions, capers, dill, lemon wedges and juice)

Lunch:

• Broiled goat cheese salad with baby greens and an onion dill vinaigrette
• Whole wheat BLT with sprouts, avocado, and roasted red pepper aioli
• Chilled Gazpacho served with creme fraiche and crunchy French bread
• Fresh chicken salad sandwiches and assorted fruits (perfect for beach picnic lunches)
• Tempura calamari salad with a paprika red bell pepper sauce
• Grilled lemon herb mahi mahi sandwich served on a baguette with Parmesan aioli and side salad.
• Shrimp, avocado and citrus salad
• Grilled Roquefort sliders (mini-hamburgers, substitute any cheese) served with a mixed greens salad or potato salad
• Grilled chicken Caesar salad
• Seared tuna salad
• Selection of meats and cold-cut sandwiches

Hors d'Oeuvres:

• Crab and artichoke dip with crackers and biscuits
• Assorted Crostini or bruschetta
• Coconut shrimp with mango chutney
• Baked brie with a mixed h i t compote and dipping crackers
• Vegetable spring rolls
• Stuffed Crirnini mushrooms
• Conch fritters
• Mixes fresh vegetables and chips with hummus, tapenade, blue cheese and other dips
• Sushi-California rolls, or catch of the day roll if an appropriate fish
• Chips and guacamole and other dips

Dinner:

• Center cut pork chop with a pineapple lime salsa
• Pecan encrusted fresh Grouper fillet with a brown sugar bourbon sauce.
• Crusted rack of lamb with Dijon sauce, served with garlic mashed potatoes and haricot verts
• Maryland crab cakes (your chef is a Maryland native!) with long grained rice and mixed vegetables
• Grilled Rib eye steak with balsamic butter sauce on a bed of julienned Belgian endive and green onions.
• Summer vegetarian spaghetti served with fresh garlic bread
• Spinach stuffed sautéed chicken breast with roasted tomato confit
• Fresh grilled or steamed Caribbean lobster served with clarified lemon butter, grilledvegetable kabobs, and roasted potatoes
• Filet mignon with asparagus and Hollandaise sauce
• Sauted chicken breast with a tomato cream sauce
• Slow cooked baby back ribs with homemade com bread and potatoes
• Caribbean jerk pork tenderloin with a mango sauce and plantain chips
• Tuna steaks with a mushroom caper sauce

Dessert:

• Crème brulee
• Key lime pie
• Hazelnut cake with an espresso chocolate frosting
• Fresh fruit cobbler
• Three layer carrot cake with cream cheese frosting
• Tiramisu
• Mixed fruit clafouti
• Chocolate and/or raspberry soufflé
• Pineapple upside down cake
• Rum bread pudding
• Angel food cake with fresh strawberries and whipped cream
• Chocolate sponge cake
• Mango and pear crisp