Breakfast
All breakfasts served with assortment of fresh fruit, juices, coffee & tea
• Lump crab Benedict
• Quinoa roasted sweet potato & kale salad with citrus thyme vinaigrette & sunny side up egg accompanied
by fresh blueberry muffins
• Sundried tomato spinach & goat cheese quiche served with bacon
• Huevos rancheros with homemade refried black beans & pico de Gallo avocado and feta
• Fresh lemon and sugar crepes finished with whipped cream and berries
• Poached eggs in a Middle eastern shakahuka with blackberry yogurt bowls and local honey served with
home made Swiss bread
• Zucchini corn fritters, arugula salad, guacamole finished with an egg and sweet tomato onion relish served
with banana nut loaf

Mid Morning Snacks
• Rhubarb & orange polenta cake
• Fruit tart with pastry cream
• Mini cucumber finger sandwiches
• Baked camembert in pastry dough with thyme & fig jam
• Blini with smoked trout, herb creme fraiche & fennel salad
• Raspberry meringue cakes with amaretto cream
• Parmesan truffled deviled eggs

Lunch
• Grilled Mahi sandwich on brioche bun with sriracha aioli and healthy broccoli apple salad
• Chicken & steak kabobs grilled over an open flame with fresh vegetables and hand cut potato chips
• Salmon ceviche poke bowls served over white rice Asian vegetables and marinated red cabbage with a
spicy chipotle sauce
• Healthy Mediterranean falafel bowls Lima beans cucumber & tomato served over greens with house made
tzakiki and hummus & fresh naan bread
• Slow cooked pulled pork tacos with Asian sesame slaw
• Crispy Shrimp Caesar Salad with Homemade Dressing & Fresh Focaccia Bread
• Roasted Vegetable & Chicken Quinoa Stack with Arugula & Feta Salad

Canapes
• Melon prosciutto mint skewers
• Crostini assortment plater
• Spinach artichoke wonton cups
• Crispy brussel sprouts with dijon aioli
• Cranberry pecan goat cheese truffles
• Chili Lime baked Shrimp on cucumber rounds
• Ceviche spoons with fresh guacamole

Dinner
• Crispy Trout with Chopped cabbage & watercress salad with fresh mint, cilantro, watermelon radish and
naval orange dressed with a spicy peanut sauce
• Grilled flatiron steak with a rosemary potato puree finished with fresh chimichurri
• Grilled Salmon served with White Rice & Finished with Mango Red Cabbage Lime Slaw
• Creamy Tuscan chicken with sun-dried tomatoes and wilted spinach
• Honey Garlic Glazed Pork Chop with Butternut Squash Puree and roasted asparagus
• Blackened Seared Scallops over a Charred Green Bean Medley with Ginger Miso Dressing