BREAKFAST
Quiche Lorraine/ Fresh Fruits/ Blue Berry Muffins
Tart filled with onions, smoked bacon, eggs and Swiss cheese- served on bed of greens, cherry
tomatoes, sweet onions, candied pecans, goat cheese, and drizzled with balsamic reduction
Avocado Toast/ Mixed Berries Smoothie
Everything Bagel served open face topped with whipped herb cream cheese, smoked salmon, fresh sliced avocado, sauteed shallots, and fried capers
Crab Cake Benny's/ Citrus Salad/ Bloody Mary
Toasted English muffin topped with pan seared crab cake, poached eggs, creamy hollandaise and a sprinkle of Old Bay seasoning
PB&J French Toast/ Crispy Bacon/ Sliced Banana
Thick slice of Brioche bun French toast served over creamy peanut butter, topped with homemade
strawberry ginger basil jam, peanut brittle, powdered sugar and whipped cream
24 Hour Oatmeal/ Deviled Eggs/ Toast and Butter/ Assorted Cheeses
Oatmeal soaked in almond milk, chia and flax seeds, vanilla and cinnamon for 24 hours topped with fresh berries, toasted almonds, honey and cocoa powder
The Diner Breakfast
Fried eggs cooked your way, served along baked parmesan tomatoes, rosemary roasted potatoes, creamy mushroom and spinach, breakfast sausage and biscuit
Omelette/ Sweet Potato Hash/ Greek Yogurt/ Spiced Rum Compressed Pineapples
Fluffy omelette stuffed with spinach, turkey and Swiss cheese, topped with ricotta cheese and fresh chives along a bed of sweet potatoes, pepper and onion hash
LUNCH
Salmon Picatta/ Zucchini Pasta/ Parmesan Crisp/ Red Pepper Coulis
Pan seared salmon cooked in a creamy lemon and caper sauce, topped with fresh parsley and
balsamic reduction, served over a bed of sauteed zucchini noodles, decorated with parmesan crisp and red pepper coulis
Cajun Blackened Shrimp/ Beet Salad/ Cilantro Oil
Blackened shrimp covered in Cajun style seasoning over a bed of arugula salad tossed with roasted red
beets, boiled eggs, red onion, goat cheese and grainy dijon vinaigrette, spritzed with cilantro oil
Fish Skewer/ Greek Salad/ Toasted Pita
Grilled fish and red pepper skewer drizzled with olive oil and lemon juice topped with panko and parsley
gremolata served over Greek style roasted vegetable salad, tzatziki and lightly toasted pita bread
Grilled Chicken Breast/ Compound Butter / Mushroom Orzo Salad
Grilled chicken breast sliced served with a sun dried tomato compound butter with a
mix of roasted mushroom and feta orzo salad, decorated with crispy mushroom and rosemary oil
Caribbean Lobster Roll/ Truffle Parmesan Fries/ Caesar Salad
Caribbean lobster meat tossed with mayo, chive, lemon juice and Old Bay seasoning served in a toasted
bun topped with roasted corn and pineapple salsa, served with classic Caesar salad and fries tossed with truffled oil and parmesan cheese
Bento Plate
Assorted plate of sushi including maki, uramaki and nigiri served along fried rice and teriyaki salmon skewer with soy sauce, pickled ginger and wasabi cream.
Steak and Couscous Salad
Grilled steak served with cilantro and roasted pepper chimichurri over a bed of spinach, couscous, strawberry, pecan and blue cheese salad, drizzled with balsamic vinaigrette
TAPAS
Caprese Bruschetta
Fresh tomatoes, mozzarella basil chiffonade served over toasted baguette and drizzled with olive oil and balsamic reduction
Chicken Satay
Small grilled chicken skewer served with Asian style peanut sauce
Dip Trio
Baba ghanoush, tapenade and hummus serve with toasted mini pita breads and raw veggies
Salmon Crostini
Smoke salmon mousse serve over a toasted crostini topped with lemon zest and dill
Goat Cheese Ball
Mini goat cheese balls cover in everything seasoning serve over a cracker and drizzled with thyme infused honey
Crab Stuffed Mushroom
Roasted mushroom stuffed with creamy crab salad topped with rosemary and panko gremolata
Bean and Cheese Taquitos
Mexican style taquitos stuffed with refrito and cheese serve along with guacamole, fresh roasted salsa and queso fresco
DINNER APPETIZERS
Puerto Rican Style Shrimp Cocktail
Pickled shrimp with onions and pepper served along with plananutres and cocktail sauce
Butternut Squash Soup
Roasted butternut squash soup served with sweet ginger crema, toasted pumpkin seed and toasted baguette slice
Goat Cheese and Poached Pear Salad
Mixed greens topped with brulee goat cheese, red wine poached pears, shaved carrots, toasted almonds served over thin slices of cucumber and drizzled with red wine vinaigrette
Tuna Carpaccio
Thin slices of raw tuna toped with spicy mayo and red cabbage Asian slaw
Scallops and Peas
Seared scallops cooked in white wine and garlic sauce served with a roasted corn and pea salsa and crispy pancetta
Ceviche
Peruvian style ceviche cooked in leche de tigre serve with fresh apples sweat potato and toasted choclo
Lamb Meatballs
Baked lamb meatballs serve over a bed of sauteed spinach, brussel sprouts and garlic, topped with a creamy mushroom sauce
DINNER MAIN ENTREE
Mahi mahi/ Romesco/ Cauliflower/ Glazed Carrots/ Fresh Dill
Pistachio crusted mahi mahi served over piquillo pepper romesco serve with mash cauliflower and glazed carrots
Lamb Chops/ Tabbouleh Salad
Slowly cooked lambs chop with tamarind glaze served over a bed of tabbouleh salad, curried chickpeas and fried mint leaves
Chicken Breast/ Parsnip Puree/ Cheese Fondue Sauce/ Seared Cabbage
Blackened chicken breast serve over parsnip puree topped with cheese fondue sauce and slow cooked cabbage drizzled with cumin and paprika oil
Lobster Tail/ Saffron Risotto/ Prosciutto/ Manchego
Grill lobster tail cooked with pop corn butter served with saffron and pea risotto, marinated red pepper, prosciutto and shaved Manchego
Grill Steak/ Au Jus/ Scalloped Potatos/ Sauteed Asparagus/ Balsamic Mushroom/ Green Pea Puree
Grill steak topped with au jus serve along creamy and cheesy layers of scalloped potatoes, sauteed
asparagus with bacon and honey, balsamic portobello mushroom and decorated with green peas puree
Tuna Steak/ Sesame Ginger Ponzu/ Drunken Noodles/ Seaweed/ Sweet Soy Sauce Reduction/ Lotus Root
Seared tuna steak topped with sesame and ginger ponzu over a bead of stir fry noodles cooked with
garlic, fish sauce and basil serve with seaweed and decorated with sweet soy sauce reduction and crispy lotus root chips
Pork Loin/ Butternut Squash Puree/ Wild Rice/ Red Cabbage
Roasted pork loin with garlic and rosemary topped with sauteed red cabbage, bacon and honey, served
with a butternut squash puree, wild rice and arugula salad topped with cranberry, pecans, goat cheese and pomegranate dressing
DINNER DESSERTS
Tiramisu
Classic Italian dessert made with layers of coffee-soaked lady finger cookies, creamy mascarpone custard topped with cocoa powder serve along of fresh berries
Chocolate tart
Baked tart filled with dark chocolate mousse topped with passion fruit curd, fresh thyme and candied walnuts
Cornbread
Warm cornbread served with creamy vanilla ice cream and topped with blueberry compote and bee pollen
BVI Bananas Foster
Caribbean twist to classic bananas foster consisting in flambee bananas with Captain Morgan spiced rum, served with rum cake and candied pecans
Flan
Hispanic cousin of crème brule, creamy custard serve with caramel sauce, whipped cream and toasted peanuts
3 Leches
Spongy cake soaked in combination of 3 types of milk serve with strawberry and basil sauce, toasted coconut and fresh berries
Cheesecake
Creamy cheesecake in a pistachio crust serve with sweet bourbon and peach sauce, decorated with candied pistachio and fresh berries
