EARNOUT

BREAKFASTS

Eggs Benedict on toasted Brioche with Canadian Bacon and classic Hollandaise sauce

Italian Omelette stuffed with sauteed Pancetta, Spinach, Mushrooms, and Cherry Tomatoes topped with Feta cheese and fresh Basil served with a side of Homefries

Acai Bowls Topped with Fresh Tropical Fruit, Granola, and Toasted Coconut

Avocado Toast with Poached Eggs and a Balsamic reduction

Vegetable and sausage Frittata served with homemade Blueberry Muffins

Smoked salmon on a toasted Cream Cheese Bagel topped with a Lemon Dill dressing and Capers

Classic American Breakfast spread with Pancake Stacks, Bacon, Scrambled eggs

LUNCHES  

Ribeye steak sandwiches on a Ciabatta loaf topped with Caramelized Onion and creamy Chimichurri sauce

Mediterranean bowls served on a bed of Lemon Dill Orzo topped with Turkey Feta meatballs and homemade Tzatziki sauce

Shrimp and Avocado salad served with sushi rice and Mango Salsa

Tuna poke bowls topped with Eel sauce and Sriracha Mayo

Blacked Mahi Mahi Tacos on homemade Tortillas served with Chips and Guacamole

Classic Caesar salad with Grilled Chicken, Toasted Baguette, Roasted Chickpeas and a Parmesan Crisp

Buddha Bowls served with Quinoa, Hot Honey Halloumi, Oven Roasted Vegetables, and a Tahini Dressing

APPETIZERS

Brie and Prosciutto Crostinis with Fig Jam and Arugula

Blueberry and Goat cheese Flatbread with Toasted Walnuts and Caramelized Onion

Melon and Prosciutto bites with Mozzarella and Basil

Charcuterie and Cheese Board

Stuffed Mushrooms with Rosemary and Parmesan

Coconut Shrimp served with Sweet Chili Sauce

Chips and Fresh Guacamole

DINNERS

Pistachio-crusted salmon served with Parsley Lemon Couscous and a side of Roasted Asparagus

Red Wine Braised Short Ribs served with Parmesan Mashed Potatoes and Honey Roasted Brussels Sprouts

Caribbean Spiny Lobster Tail with a Creamy Lemon Linguine and Blistered Cherry Tomatoes

Pan Seared Scallops topped with Creamy Champagne Garlic sauce served with a Pea and asparagus Risotto

Filet Mignon served with a Red Wine Reduction, Roasted Potatoes, Carrots and Broccoli

Island Glazed Chicken Thighs served with Coconut Rice and blistered Garlic Green Beans

Chili Garlic Shrimp Stir fry served with Lo Mein and a Sesame Ginger sauce

DESSERTS

Flourless Chocolate Cake with Homemade Whipped Cream

Bananas Foster with Vanilla Ice Cream and homemade Crepes

Classic Cheesecake with a Strawberry Compote

Molten Chocolate Lava Cake

Classic Creme Brulée with Fresh Berries

Grilled Pineapple with Vanilla Ice Cream and Toasted Coconut

Red Wine Poached Pear with Crème anglaise sauce a Pistachio Crumble

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Chef Ashley believes that every meal should be an experience and always accompanies each dish

with a beautiful table setting and the perfect Happy Hour Cocktail!    Ashley says "can't have Tacos

without a homemade Margarita!!