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Menu

Breakfast

Feta Cheese and Sun-dried Tomato Omelet with Oven Roasted Rosemary Potatoes

Banana French Toast with Grand Marnier Syrup and Pan Fried Sausage Links

Smoked Fish and Bagels

Butter Poached Tilapia with Caribbean Breakfast Parfait

Artichoke and Bacon Quiche with Fresh Melon

Scrambled Eggs and Crispy Wild Mushroom Ravioli

Eggs Rancheros

Lunch

Grilled Burgers served with Pickled Asparagus and Curried Hearts of Palm 

Sweet Potato and Black Bean Burritos  

Fresh Gazpacho and Grilled Gouda Sandwich

Zesty Mediterranean Pasta Salad with Garlic Toast

Chilled Avocado Soup and Grilled Lemon Shrimp

Fruited Lentil Salad and Roasted Duck Breast 

Appetizers

Mussels Opus

Cruzan Lentil Dip with Toasted Pita Wedges

Conch Fritters with Chili Mango Dip

Lobster Quesedilla

Salmon Mouse

Pecan Crusted Tofu with Spicy Ginger Sauce

Dinner

Roasted Lemon Tarragon Game Hen with Brown Rice with Steamed Broccoli

West Indian Coconut Seafood Stew

Crab Cakes with Chipotle Cream and Mango Tabouli Salad

Pomegranate Mahi Mahi with Toasted Macadamias and Lime

Grilled Filet Mignon with Garlic Mashed Potatoes and Wild Mushrooms

Broiled Jumbo Scallops in Bacon with Spicy Ginger Glaze

Mango Glazed Pork Tenderloin with Caramelized Carrots and Celery

Desserts

Coconut Mousse 

Homemade Vanilla Ice Cream  

Warmed Tropical Fruit with Cardamom Infused Whipped Cream

Guava Fool

Chocolate Opus Obsession

Banana and Coconut Raita