Breakfast Always Present

-- Fresh Fruit & Juices, Coffee, Cereal Yogurt, Fresh Baked Muffins & Breads Blueberry Crepes with Raspberry Coulis

Sicilian Egg Croissants

Bacon, Avocado & Cheese Omelets with Tomato Salsa

Banana Macadamia Pancakes with Orange ButterEggs

Carbonara with Fresh Basil and ParmesanSalmon Lochs & Bagels with Fresh Dill Cream Cheese

Eggs Benedict with Lobster Hollandaise Sauce  

Lunch  

Caribbean Jerk Rubbed Mahi Mahi Wraps   with Mango Couscous and Fresh Mango Salsa 

Seafood Stuffed Portobello Mushroom Caps with Crispy Herbed Parmesan Topping

Seasonal Salad:

 Spicy Herb Crusted Grilled Chicken Caesar Salad 

Grilled Ricotta, Fresh Basil & Roma Tomato Panini with Spinach & Field Greens 

Marinated Salmon Salad (Balsamic & Blue Cheese Reduction) served over Seasonal Greens with Parmesan

Couscous Shrimp, Lobster & Mango Salad with Lemon Coconut Dressing  with Roasted Winter Squash Soup & Fresh Baguette 

Lemon chicken Penne with Capers & Asparagus Tips            

 Happy Hour Appetizers 

Melted Brie, & Artichoke Dip with Crudités and Grilled Pita Points

Mango, Melon & Asparagus wrapped with Duck & Wild Boar

ProsciuttoPesto & Cream Cheese Pyramid with Sweet Chili Drizzle

Sesame Salmon Bites with Orange Miso Sauce

Parmesan Crisps topped with Sautéed Scallops and Fresh Chives

Smoked Salmon on Crustinis with Dill Sour Cream & Roasted Red Pepper Relish  

Dinner --  always accompanied by Fresh Bread/Rolls 

Wild Mushroom Strudel with Pesto Cream Sauce and Roasted Red Pepper

CoulisCaribbean Pork Tenderloin Medallions accompanied by Mango Chutney with Sour Cream

Mashed Sweet Potatoes and steamed Cauliflower with Rose Sauce 

Marinated Roasted Portobello Salad

Vera Cruz Style Red Snapper with Wild Rice Pilaf  and Oven roasted Squash, Carrot & Onion Medley               

Tuna Sashimi served over Wakami Salad with Wasabi & Kimshee Drizzle

Grilled Rib eye Steaks accompanied by Jack Daniel’s Au Jus with Parmesan Pesto Roasted Potatoes and steamed Broccoli with Queso Loco Sauce  

Caprese Salad Grilled Shrimp & Scallop Linguini with Mushrooms & Roasted Red Peppers in a light White Wine Cream Sauce               

Sweet Chili Marinated Shrimp Cocktail

Ahi Tuna Steaks with Wasabi Mashed Potatoes and ginger Carrot Ribbons 

Roasted Butternut & Spinach Salad with Toasted Almond Dressing

Parmesan & Fresh Herb Encrusted Chilean Sea Basswith Sun-Dried Tomato Risotto                and steamed Asparagus with Basil Cream Sauce 

Calamari Salad & EdamameGrilled Caribbean Lobster with Buerre Blanc 

Filet Mignon with sautéed mushrooms with Fresh Herb & Olive Oil Oven Roasted Potatoes and Fresh Green Beans sautéed with paprika, shallots & garlic  

 Desserts 

Dark Chocolate & Lime Soufflé Cakes

Taboo TiramisuKey Lime Pie with Passion Fruit Coulis

Caribbean Crème BruleeBananas

FosterRaspberry Lemon Tartlets

Lemon Cheesecake with Fresh Berry Coulis