Breakfast

• Fresh fruit platter.
• Home made blueberry muffins and freshly-baked croissants.
• Smoked ham and Swiss cheese frittata.
• Traditional eggs benedict.
• Cinnamon and maple syrup baked French toast.
• Stacked blueberry or banana pancakes.

Lunch

• Gently sautéed Crab cakes with a mango and lime aioli.
• Seared Tuna Nicoisse salad.
• Caesar salad with seasoned chicken or shrimp.
• Penne pasta salad with lightly seasoned shrimp.
• Individual bacon and mushroom quiche with Cobb salad.

Appetizer

• Grilled Olive and Parmesan crostini.
• Hot and creamy artichoke dip with toasted pita chips.
• Pesto Brie baked in flaky pastry.
• Tempura shrimp with spicy dipping sauce.
• Chicken and three cheese Quesadillas.

Dinner

• Sauted Beef Tenderloin with Portobello mushroom and port wine sauce, Roasted rosemary new potatoes, seasonal vegetables.
• Teryaki Tuna served with a Mango and black bean salsa, seasoned rice pilaf.
• Grilled Mahi Mahi fillets, Caribbean banana chutney, served with a Parmesan risotto.
• Roasted Pork Tenderloin with a Brandy Dijon cream sauce, Cous Cous
• Grilled Greek Lemon chicken with a Mediterranean seasoned feta and parsley orzo.

Dessert

• Italian Panna Cotta, strawberry coulis.
• Decadent Baileys Chocolate mousse.
• Key Lime Meringue pie.
• Classic Crème Brule.
• Light and creamy vanilla cheesecake.