VIRAMAR
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VIRAMAR SAMPLE MENU


BREAKFAST

Sweet Potato Hash Breakfast Bowl - Black Beans, Avocado, Cilantro and Spinach mixed into a Sweet Potato Hash

severed in a Warm Tortilla Bowl topped with a Fried Egg, Salsa and Chipotle Mayo 

Drunken Pancakes - Vanilla, Nutmeg Pancakes with a Raspberry, Blueberry Filling served with Sausage Links and Rum Infused Maple Syrup 

Be Happy Breakfast Sandwich - Honey Cured Ham, Tomato, Arugula and Sprouts on an English Muffin topped with a Fried Egg

Crab Cake Benedict - Fresh Greens and Avocado served beneath a Crab Cake topped with a Homemade Hollandaise Sauce,

Green Onion and a Poached Egg

Bagel and Lox Spread - Lox, Sweet and Savory Options, Cream Cheese and Fresh Veggie Toppings served with a selection of Bagels  

Personal Egg Soufflés - Egg baked with Cheese, Sausage, Fresh Veg and Oregano 

Fried Chicken and Waffles - Buttermilk Breaded Chicken on top of a Waffle drizzled with Local VI Honey and Maple Syrup 

Southern-Style Biscuits and Gravy - Buttermilk Drop Biscuits smothered in Sausage Gravy 

*All Breakfasts served with Fresh Fruit, Yogurt, Cereal, Coffee and Juice 

 

LUNCH

D’ Best Fish Tacos - Blackened Mahi and Tangy Mango Slaw in Flour Tortillas served with Black Beans infused with Pineapple

and Carib Corn Salad 

Coffee Rubbed Salmon - Grilled Salmon rubbed with a Homemade VI Coffee Rub severed with a Mixed Green Salad and Homemade Vinaigrette 

Tuna and Salmon Poke Bowl - Raw Fresh Fish marinated in Soy and Ginger served over Sushi Rice accompanied by Red Cabbage, Green Onion, Mango, Avocado and Fried Wontons topped with Sesame Seeds and Homemade Sriracha Mayo 

Low and Slow Baby Back BBQ Ribs - Slow-Cooked Ribs with a Homemade BBQ Sauce finished on the Grill served with mini Wedge Salads and Potato Salad 

Lobster Mac and Cheese - Smoked Gouda, Sharp Cheddar, Havarti, Bacon and Lobster 

Chicken Oriental Salad* - Breaded chicken, Cabbage, Lettuce, Sliced Almonds, Cucumber Mandarin Oranges and Rice Noodles in a Homemade Dressing

Quesadilla Burger - Premium Beef, Pepper Jack Cheese, Homemade Mexi-Ranch Sauce, Fresh Pico and Shredded Lettuce in a Crisp Cheddar Quesadilla served with Homemade Guac and Tortilla Chips 

Honeycrisp Salad* - Arugula, Frisee and Juicy Honeycrisp Apples with Candied Walnuts drizzled with a Sweet Spiced Cider Vinaigrette served with Grilled Chicken 

*All Salads served with Homemade Breads 

 

SUNDOWNERS

Coconut Key Lime Mussels 

Charcuterie Board

Spinach Artichoke Dip 

Shrimp Ceviche

Scallops over Fried Polenta 

Bruschetta Three Ways 

Tostones with Homemade Mojo Sauce 

Pineapple Peanut Chicken Satay Skewers 

 

DINNER

Jerk Shrimp with Coconut Lime Grits  

Three Cheese Chicken Parmesan with a Creamy Tomato Sauce and Garlic Noodles  

Seared Sesame Crusted Yellow Fin Tuna served with Mango Sticky Rice and Edamame Snap Pea Salad 

Red Snapper Coconut Curry over Basmati Rice served with Naan Bread 

Garlic Herb Crusted Lamb with Roasted Chimichurri Carrots and a Parmesan Parsnip Puree 

Filet Mignon with Red Wine Pan Sauce Roasted Asparagus and Creamy Avocado Mashed Potatoes 

Seafood Pasta packed with Scallops and Grouper in a Creamy White Wine Sauce over Linguini 

Sweet and Spicy Pork Tenderloin in a Rum Sauce served over a Plantain Puree with Roasted Brussel Sprouts  

 

HOMEMADE DESSERTS

Duval Crawl Key Lime Pie 

Cheesecake with a Fresh Blueberry Compote 

Beignet Bites 

Sea Salt and Honey Ice Cream using VI Honey 

Pina Colada Cupcakes 

Tiramisu using VI Roasted Beans  

Chocolate and Fresh Berry Dessert Platter 

Baklava