~Chef is knowledgeable about dietary preferences and is happy to accommodate allergies, intolerances, or children’s food.~
Day 1
Breakfast Stuffed French Toast. Classic french toast stuffed with whipped cream cheese and strawberries. Topped with blueberry compote and served with bacon.
Lunch Mahi Tacos. Grilled fresh mahi with sweet mango, radish wheels, chipotle crema, and cotija cheese on grilled corn tortillas. Served with grilled corn and jerk-seasoned slaw.
Canapé Watermelon Gazpacho. Chilled soup shooters garnished with prosciutto and cucumber.
Dinner Red Wine Short Ribs. Seared and slow-roasted with a red wine glaze. Served over creamy roasted corn polenta, braised leeks, and topped with tangy pickled cabbage.
Breakfast Veggie Quiche. Broccoli and cheddar set inside flaky puff pastry. Served with homemade granola, fresh fruit, and yogurt.
Lunch Tamarind Pulled Pork. Tender pork tossed with a tamarind-orange barbecue sauce, served on mini hawaiian rolls and topped with pineapple and cilantro. Served with caesar slaw and watermelon-mint salad.
Canapé Cauliflower Frites. Lightly battered and served with saffron aioli.
Dinner Scallops & Calabaza. Seared scallops topped with tomato-bacon chutney. Served over calabaza puree and beurre blanc, with asparagus spears.
Dessert Tropical Crepes. Tropical fruits, like papaya and banana, sit atop delicate crepes and a rich rum butter sauce.
Day 3
Breakfast Good Morning Galette. A rustic breakfast "pie" with ham, gruyere, sweet apples and thyme. Served with a fresh salad of sprouts, avocado, cucumber, and orange vinaigrette.
Lunch Shrimp BLT Wedge. Grilled shrimp skewers over a hearty iceberg wedge and homemade bleu dressing, bacon, heirloom tomatoes. With roasted new potatoes.
Canapé Beef Skewers. Served with horseradish creme fraiche.
Dinner Lemongrass Creamed Chicken. Chicken breast stuffed with wilted greens and prosciutto. Topped with a lemongrass-basil coconut sauce over green beans and pureed sweet potatoes.
Dessert Fruit Crisp. Warm mixed berries under a sweet oat crumble. Topped with white pepper whipped cream.
Day 4
Breakfast Salmon Eggs Benedict. Toasted english muffin with smoked salmon, a poached egg, and creamy hollandaise. Served with fresh greens and fruit.
Lunch Chorizo Potato Empanadas. Yukon potatoes simmered in chorizo and aromatics, then folded into pastry and fried. Served with a colorful salad of arugula, carrot ribbons, green apple, radish, and goat cheese.
Canapé Ceviche. Fresh fish marinated in citrus juices. Served with fresh plantain chips.
Dinner Filet Mignon & Cognac Cream. Seared and roasted to your perfect temperature, topped with sauteed portobellos. Served atop roasted new potatoes and broccoli, with a creamy cognac sauce.
Dessert Double Chocolate Mousse. Rich, delicate mousse. Served over baked chocolate mousse with fresh raspberries.
Day 5
Breakfast Farm Waffles. Wheat-amaranth waffles topped with bananas, blueberries, toasted almonds, and espresso whipped cream. Drizzled with maple syrup and served with crispy bacon.
Lunch Curry Chicken. Open-faced sandwich of curry chicken salad on homemade ciabatta. Served with a beet-feta salad and herbed rice.
Canapé Tomato Soup. Warm soup shooters served with grilled cheese wedges.
Dinner Tuna & Gnocchi. Fresh tuna steak atop homemade potato gnocchi. With a colorful medley of shaved parmesan, roasted tomato, zucchini, and squash. Drizzled with house pesto.
Dessert Coconut Flan. Dressed with a vibrant sorrel syrup.
Day 6
Breakfast Breakfast Enchiladas. Scrambled eggs in a flour tortilla. Topped with homemade mole, avocado pico de gallo, and sour cream. Served with sweet potato hash and bacon
Lunch Chef's Sliders. Mini hamburgers with chef's crowd-pleasing trio of white cheddar, remoulade, and tomato-bacon chutney. Served with rosemary kettle chips and watermelon wedges.
Canapé Strawberry Papaya Crostini. Fresh fruit and mint combine in a salsa fresca atop peppered chèvre and thick sliced french bread.
Dinner Rosemary Crusted Lamb. Served with pomegranate jus, a dollop of mashed plantains, caramelized pearl onions and wilted spinach.
Dessert Drunken Tres Leches. Airy vanilla cake soaked in milk and Bailey's. Topped with a light whipped cream and fresh Caribbean nutmeg.
Day 7
Breakfast Scone-Wiches. Parmesan-rosemary scones stuffed with homemade orange marmalade, spiced sausage, and arugula. Served with a melon-berry fruit salad and yogurt.
Lunch Crab Cakes. Maryland-style crab cakes topped with horseradish creme fraiche. Served over orange-ginger quinoa and a cucumber salad.
Canapé Coconut Rice Croquettes. Savory-sweet, fried balls of coconut rice, chorizo, and mozzarella. Served with a tangy tamarind dip.
Dinner Lobster Francaise. Grilled Caribbean lobster tail over angel hair pasta. Dressed with a creamy chorizo sauce with sweet peas, corn, and shredded lettuce.
Dessert Guava Lime Cheesecake. With coconut whipped cream and graham cracker crust.
Cocktails on Cool Breeze
Passionate But Chill
vodka + muddled lime and demerara sugar + passion fruit + mint + la croix
Garden Gimlet
gin or vodka + muddled lime and cucumber + rosemary syrup >>chilled
Overview
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