RELENTLESS 60
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RELENTLESS 60 SAMPLE MENU


BREAKFAST

Always served with fresh fruit, coffee, and tea

Huevos rancheros with homemade corn tortillas

Shakshuka with toast // warm pita

Salmon eggs benedict // breakfast potatoes

Classic american breakfast with bacon

Fluffy banana pancakes with cinnamon butter // sausage

Savory spinach frittata // sweet berry crepes

Poached egg over smashed avocado toast

 

LUNCH

Caribbean jerk chicken with serrano lime slaw // fried sweet plantains // nan bread

Seared tuna sandwich with wasabi aioli

Jamaican curry crab cakes with lime mayonnaise

Grilled romaine flank steak caesar salad

Burrata caprese salad over arugula

Mango, avocado, and crab stacked salad

Tuna poke bowls with steamed jasmine rice

 

APPETIZERS

Coconut thai chili mussels

Creamy cucumber salad

Golden beetroot and citrus spinach salad

Spicy garlic shrimp

Mahi ceviche

Lobster bisque

 

DINNER

Cuban mojo marinated pork tenderloin with citrus apple slaw // lemon potatoes

Seared scallops with curried beurre blanc

Filet mignon with creamy mushroom peppercorn sauce // asparagus // garlic mash

Lobster tail over caribbean style corn // cilantro lime rice

Curry roasted cauliflower tacos // pork belly tacos

Miso salmon filet over lemon risotto topped with spring onion salad

Red wine braised short ribs over parmesan polenta

 

DESSERT

Molten lava cake topped with vanilla bean ice cream and raspberries

Hibiscus tea and lemon granita

Key lime pie

Baked pears with homemade caramel sauce

Creme brûlée

Matcha green tea ice cream

Bananas foster

 

SIGNATURE COCKTAILS

Peter Pan;  a refreshing mix of vodka, agave, fresh lime juice & muddled cucumber with a blend of Neverland’s garden fresh herbs, topped with club soda

Tinkerbell;  a tropical blend of Cruzan coconut rum & passion fruit juice topped with lemon lime soda