Sunday

Breakfast
Traditional Eggs Benedict served with roasted
breakfast potatoes
Lunch
Strawberry Salmon Salad with red onion, walnuts,
and crumbled feta coated in balsamic dressing
Appetizer
Spinach Artichoke Dip served with warm pita
Dinner
Filet Mignon over creamy garlic mashed potatoes
with asparagus and bearnaise sauce
Dessert
Warm Apple Crisp over Vanilla Ice Cream

Monday

Breakfast
Chorizo Tostada with topped with scrambled egg,
ground chorizo, fresh pico de gallo and creamy
avocado sauce
Lunch
BBQ Chicken Flatbread topped with fresh
mozzarella, red onion, and cilantro
Appetizer
Watermelon, feta, and mint bites with balsamic glaze
Dinner
Caribbean style Mahi Mahi grilled over yellow rice
and pea puree with roasted beets and carrots
Dessert
Caribbean Rum Cake

Tuesday

Breakfast
Acai Bowls topped with fresh fruit and granola with
honey drizzle
Lunch
Ahi Tuna Poke over jasmine rice with radish, carrot
ribbons, diced cucumber, and spicy mayo drizzle
Appetizer
Pear, gorgonzola, and prosciutto crostini's drizzled
with honey
Dinner
Pork Tenderloin Mosaic over butternut squash puree
with asiago green beans
Dessert
Chocolate Avocado Mousse

Wednesday

Breakfast
Egg and potato skillet with bacon, green peppers,
onions, and cheese
Lunch
Chipotle Chicken Sandwiches with smashed
avocado, roasted red pepper and smoked gouda
served with street corn salad
Appetizer
Shrimp and Conch ceviche with tortilla chips
Dinner
Chilean Sea Bass pan seared over truffle mashed
potatoes with sweet corn and broccolini
Dessert
Creme Bru lee

Thursday

Breakfast
Avocado Toast topped with poached egg, crispy
prosciutto, and roasted tomatoes
Lunch
Greek Salad with Grilled Chicken, hummus, tzatziki,
and warm pita
Appetizer
Goat Cheese Stuffed Bacon Wrapped Dates
Dinner
Penne alla Vodka with Italian sausage drizzled with
fresh pesto and served with garlic bread
Dessert
Cheesecake topped with lemon blueberry compote

Friday

Breakfast
Bananas Foster French Toast served with rum
whipped cream and sausage
Lunch
Cheeseburger Sliders with assortment of topping
and macaroni and cheese
Appetizer
Smoked Salmon Puff Pastry Bites
Dinner
Pan Seared Scallops over rich lemon asparagus
risotto
Dessert
Mango Panna Cotta

Saturday

Breakfast
Lox Bagels with whipped cream cheese, pickled red
onion, and capers
Lunch
Shrimp Tacos topped with mango salsa, cotija
cheese, and chipotle drizzle
Appetizer
Charcuterie Board
Dinner
Herb and Panko Crusted Rack of Lamb with
peppercorn cream sauce over fingerling potatoes
and roasted vegetables
Dessert
Chocolate Lava Cakes