Breakfast

Grilled grapefruit with a seductive infusion of brown sugar and cinnamon.
Fluffy pancakes with chunks of fresh banana served with warm maple syrup, fresh whipped cream. Finished with crispy rashers of bacon

Soft scrambled eggs served on warm wheat toast and caribbean hot sauce.
Fresh fruit platter

Soft fresh apricot danish with a lemon icing drizzle with tropical fruit platter

Eggs Benedict served with fresh pineapple and Mediterranean home fries

 Lunch

Oriental wafers of duck breast served on a bed of fresh rocket, arugula, baby greens, julienne peppers and red onion stung with a teriyaki reduction sauce

Medallions of fresh monkfish marinated in soy, honey and ginger; tossed in spices and gently pan seared. The medallions are served with egg noodles infused with slices of fresh scallions with warm sesame oil

Pan seared Mahimahi with crab sauce, steamed haricots vert and roasted cherry tomatoes. Served with a dome of  caribbean  rice.

Cantaloupe and honeydew melon pureed with orange, combined with champagne and served in a chilled bowl topped with whipped cream and mint leaves

Fresh vegetables marinated in balsamic vinegar and ginger with a bushel of chopped fresh herbs served over chopped romaine.

Grilled vegetable ciabatta sandwich with pesto and mozzarella drizzled with extra virgin olive oil

Tender sliced chicken breast glazed in a sweet mango and lime sauce topped with roasted slivers of almond in brandy served with red leaf lettuce and julienne red peppers

Hors d’Ouvres/Palate Teasers

Fans of cantaloupe and honeydew melon interlaced with wafers of aged prosciutto with cranberry, cracked black pepper and honey

Petit sweet peppers stuffed smoked trout, mushroom pate or mango chicken

 Petit cubes of fresh tuna marinated in sesame oil, cilantro and sliced chilies served in crisp endive

 Deviled eggs with lemon zest and vibrant red caviar

 Three Course Dinners

 Mixed lettuce greens served with roasted cashew nuts, tangerine segments and drizzles in a spicy chili sauce

Beef tenderloin served with a truffle of portobello cream sauce set upon a grilled slice of zucchini, roasted red peppers and fondant potatoes

Homemade sinful coconut ice cream finished with a dark rum sauce

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A trio of King shrimp pan steamed with fresh lemon and lime juice served with a choice of Rob’s Marie Rose sauce or a delicious Sweet chili sauce

Sesame encrusted fillet of salmon served on a bed of creamed spinach with just a hint of nutmeg topped with a teriyaki reduction sauce served as a japanese symbol.

This dish is completed with a trio of roasted asparagus and sea salt and a dome of wild rice

Two pear halves gently poached in a blend of wine and caribbean spices served with a fresh and tangy white wine sabayon

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Mixed leaf salad with cranberry bread croutons and zesty orange dressing with red onion and sliced chicken breast

New Zealand Lamb cutlets with basil sauce and crunchy onion, served with a trio of mushrooms, caramalized carrots and boiled baby potatoes with mint

Chilled Fresh strawberries nestled amid homemade vanilla ice cream drizzled with a fine balsamic vinegar and honey reduction sauce

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Fresh corn cobs kissed with butter and rolled in grated parmesan and chopped fresh cilantro

 Slow roasted piced pork loin with black-eyed beans and tomatoes topped with sour cream served with grilled squash

Banoffee Pie: A layer of seductive caramel sits sandwiched between a soft wheat base and a layer of whipped cream. The dessert is topped with large shavings of chocolate and is surrounded by a rum and hark chocolate sauce