Breakfast

Each morning starts with coffee, juice, and cold or hot cereal, seasonal local fruit and fresh baked breads!

Crème Brulee French Toast with Assorted Syrups

South of the Border Frittata with Warm Flour Tortillas and Salsa

Eggs Blackstone (Like Benedict, only better), Served with Caviar and Mimosas

Smoked Salmon and Bagels Platter

Lunch

Lobster Salad with Corn, Sugar-Snap Peas, and Basil-Mint Oil

Panzanella Salad with Fresh Baked Garlic-Dill Bread

Grilled Cheeseburgers with All The Trimmings

Grilled Marinated Portobello Mushroom Sandwich with Crab Meat and Provolone Cheese

Hors d’euvres

Mushrooms stuffed with Smoked Gouda and Fresh Herbs

Eggplant Cheesecake served with Garlic Crostini

Chicken and/or Pork Sate with Peanut Sauce

Sun Dried Tomato and Goat Cheese Tartlets

Dinner

First Course

Lobster Bisque

Baked Stuffed Shrimp atop Flash Fried Spinach Confetti

Classic Caesar Salad

Romaine and Roasted-Beet Salad with Creamy Roquefort Dressing

Entrées

Seared Petite Lamb Chops with Rosemary Balsamic Reduction

Grilled Fresh Maine Lobster Tails

Pan Roasted Chilean Sea Bass with Wild Mushroom Sauce and Sweet Potato Ravioli

Grilled Cowboy Rib eye with Roasted Garlic Mashed Potatoes

Dessert

Margarita Mousse with Cinnamon Sugar Cookies

Nectarine Lime Curd Tart with a Brown Sugar Crust

Fresh Seasonal Berries in a Sweet Buttery Tart Crust

Traditional Crème Brulee

All Dietary Requirements and Special Requests will happily be accommodated!