Breakfast

Toujour Present - Fresh Fruit & Juices, Cereals, Fresh Baked Muffins & Breads

Blueberry Crepes with Raspberry Coulis

Sicilian Egg Croissants

Toasted Almond French Toast

Banana Macademia Pancakes with Orange Butter

Eggs Carbonara with Fresh Basil and Parmesan

Pecan Waffles with Carmelized Bananas

Eggs Benedict

Lunch

Grilled Shrimp in Spicy Coconut Sauce

            with Rice Noodles and Fresh Vegetable Stir Fry

Crab Stuffed Portabello Mushroom Caps

            with Crispy Herbed Parmesan Topping and Seasonal Greens

Spicy Herb Crusted Grilled Chicken Caesar Salad

Grilled Ricotta, Fresh Basil & Roma Tomato Panini

            with Warm Spinach Salad

Sauteed Salmon Strips in Balsamic & Blue Cheese Reduction

            with Creamy Curried Pasta and grilled Fresh Asparagus

Shrimp, Lobster & Mango Salad with Lemon Coconut Dressing

            with Roasted Winter Squash Soup

Creole Scallops, Shrimp and Andouille Sausage Ratatouille

            with Red Beans & Rice

 Appetizers

Melted Brie, Crab & Artichoke Dip with Crudite and Grilled Pita Points

Mango, Melon & Asparagus wrapped with Duck & Wild Boar Prochuitto

Anitpasto Platter with Imported Cheeses

Wild Mushroom Strudel with Pesto Cream Sauce and Roasted Red Pepper Coulis

Boneless Asian Sesame Drumettes and Caprese Skewers

Parmesan Crisps topped with Sauteed Scallops and Fresh Chives

Thai Chicken Skewers and Spicy Black Bean Rolls

 Dinner

Thai Coconut Pumpkin Soup

Caribbean Pork Tenderloin Medallions accompanied by Pineapple Mango Salsa

            with Lime Cilantro Sweet Potatoes

            and steamed Broccoli with Queso Loco Sauce

Florida Hearts of Palm Salad

Lime & Ginger Marinated Swordfish Steaks

            with Fresh Herb & Olive Oil Oven Roasted Potatoes

            and Fresh Green Beans saut�ed with paprika, shallots & garlic

Grilled Pesto Shrimp served with Sun-dried tomato & Basil stuffed Baguette

Soy Marinated Duck Breast with Asian Red Currant Sauce

            with Horseradish & Sour Cream Mashed Potatoes

            and garlic creamed Spinach

Tuna Tartar served on Toast Points with Kimshee Sauce & Fresh Basil

Grilled Caribbean Lobster with Buerre Blanc & Filet Mignon with saut�ed mushrooms

            with Asparagus Risotto

            and steamed fresh Cauliflower with roasted red pepper & garlic coulis

Pumpkin Ravioli in Sage Brown Butter Sauce

Grilled Ribeye Steaks accompanied by Cocoa Spice Sauce

            with Parmesan Pesto Roasted Potatoes

            and steamed fresh Vegetables with Basil Cream Sauce

Caprese Salad

Grilled Lamb Tenderloin with Red Wine Reduction

            with New Potatoes Tourne

            and oven roasted Squash, Carrots & Onion Medley

Roasted Butternut & Spinach Salad with Toasted Almond Dressing

Parmesan & Fresh Herb Encrusted Chilean Sea Bass

            with Wild Rice Pilaf

            and Steamed Baby Carrots tossed with Fresh Dill

Desserts

La Bete Noire - Flourless Chocolate Decadent Cake

Key Lime Pie with Passion Fruit Coulis & Huckleberry Compote

Berry Cr�me Brulee

Brazilian Coffee Bananas

Poires au Vin Rouge

NY Cheesecake with Fresh Berry Coulis

Tiramisu