Breakfast

• Eggs Benedict Florentine with Side of Fruit


• Brie Cheese Stuffed French Toast Roll-Ups with Blueberry Compote with Side of Breakfast Sausage, and Fruit


• All American Continental - Sausage, Scrambled Eggs, Home Fries,Banana Chocolate Chip Muffins, Fruit & Granola Yoghurt Parfait, Toast and Jam


• Huevos Rancheros with Chorizo topped with a fried egg and Cilantro


• Smashed Avocado Toast Topped with Sunny Side Up Egg, Crispy Bacon, Diced Tomato and Queso Fresco


• Homemade Cinnamon, Blueberry, and Chocolate chip Pancakes with Mixed Berry Compote, Sausage and Fruit


• Fit for a Sailor Frittata Spinach Feta Caramelized onion

Lunch

• Goat Cheese Stuffed Lamb and Sirloin Burgers Topped with Caramelized Onions, Candied Bacon and Black Truffle Mayo on a Brioche Bun


• Grilled Flank Steak & Burrata Salad with Homemade Honey Balsamic Dressing


• Seared Locally Caught Yellowfin Tuna Poke Bowls and fresh catch sushi rolls


• Grilled Chicken Caesar Salad with homemade caesar dressing and croutons


• Chili Lime Locally Caught Mahi-Mahi Tacos Topped with Avocado, Red-Cabbage,Queso Fresco, Crema Homemade Guacamole and Mango salsa


• Seared Lamb Chops with Mediterranean Quinoa Spinach Salad


• Greek Chicken Kebabs with Bell Peppers, Cherry Tomatoes & Onions, served with Parmesan Basil Orzo Pasta and Homemade Tzatziki Sauce

Canapés

• Fresh Bruschetta with Goat Cheese Crostini


• Smoke Salmon Wrapped Asparagus Filo Fingers


• Smoked Salmon Lox Cucumber Cannelloni


• Chef’s Choice Cured Meat and Cheese Board


• Crudite Platter with homemade Sun Dried Tomato Feta Hummus


• Caprese salad with Locally Grown Basil topped with Balsamic Reduction


• Sushi Grade Tuna Seaweed Wasabi Creme Fraiche Martini

Dinner

• Caribbean Jerk Salmon, Red Pepper Mango Avocado Cabbage Slaw over Coconut Rice


• Brown Butter-Basted Beef Fillet, Lobster Tail, Shallot Tarte-Tatin, Parsnip Purée, Rainbow Carrots, drizzled with Madeira Jus


• Moroccan Spiced Chicken Wrapped In Pancetta Served with Fig and Pistachio Boudin, Haricot Vert, Roasted Butternut Squash & Chicken Jus


• Charleston Crab Cakes over Roasted Red Pepper Purée served with Fire Roasted Corn and Caesar Salad


• Sea Bass seared in Chili Crisp Served over “Not so Southern” Succotash and Corn Purée


• Chicken Piccata with Portobello Mushroom Linguine, served with Greek Salad


• Herb Crusted Lamb Chops, Rosemary & Thyme Dauphinoise Potatoes, Nicoise Salad, Balsamic Reduction

Desserts

• White Chocolate & Cardamom Tart, with Dark Chocolate Sorbet and Passion Fruit Yolk


• Lemon Curd Tart with Fresh Whip Cream and Raspberries


• Hot Mango Soufflé with Vanilla Bean Ice Cream


• Thai Fried Caramelized Pineapple, Lime Syrup and Coconut Rice Pudding


• Vanilla Creme Brûlée


• Grandma Goforth’s Lemon Pound Cake