Breakfast

• Steak & Eggs Benedict with Miso hollandaise and Swiss chard.
• Vanilla pod Pancakes / Waffles, topped with whipped lemon zest mascarpone, peaches caramelized in honey and thyme with roasted almond.
• Turkish Eggs with homemade chili oil, fresh herbs and freshly baked bread for dipping.
• Vegan overnight oats and chia with apple cinnamon compote, topped with candied nuts and toasted coconut flakes.
• Green Goddess Veggie Frittata with Feta and herbed butter on crunchy toast.
• Build your own freshly baked bagel with LOX, bacon or veggie options.

 Breakfast sides

Fresh fruit platter

Pastries

Cold cuts and cheese

Lunch

• Korean fried chicken bao buns with shredded Asian marinated slaw, pickled cucumber, onion and carrot with fresh limes, toasted sesame, and cilantro.
• Pulled pork tacos with salsa verde with pickled onions. Served with chili & lime salt corn ribs.
• Thinly sliced steak salad with fried capers, marinated asparagus, green beans & artichokes on a bed or arugula, baby potatoes and fresh herbs with homemade citrus dressing, all topped with a shower of freshly grated parmesan.
• Caribbean Jerk shrimp Bowls with rice and roasted sweet potato. Topped with Mango salsa, Plantains, fresh lime cheeks and cilantro.
• Greek meatballs with fresh cucumber tsastiki, marinated tomato salad, herbed leaf salad, tahini dressing and freshly made flat bread.

Appetizers

• Shishito peppers scorched in the pan, tossed in lemon juice and dusted with Maldon salt, served with smoked Aioli.
• Assorted dim Sum with dipping sauces.
• Smoked salmon carpaccio with capers and herbs with crème fraiche.
• Watermelon, feta and mint with lemon vinaigrette and black olives.
• Burrata and Steak Crostini with arugula and pine nuts.
• Passion fruit, grape fruit and pomegranate ceviche with local Caribbean fish.

 Mains

• Beef tenderloin with red wine jus, served with miso glazed eggplant and green asparagus.
• Thai style fish with lemon grass, chili, garlic. Served with spicey cucumber salad and coconut rice.
• Assorted sushi selection
• Crispy skin duck breast ponzu beurre blanc, roasted hassle back pumpkin and parmesan cream with furikake.
• Lobster Tails poached in herb infused butter with risotto and fresh herbs and lemon.

Desserts

• Dark Chocolate tarte draped with fresh passion fruit and homemade salted caramel ice cream.
• Coconut panna cotta with brown butter tuille and honey citrus compote.
• Spiced Chai ice cream with pistachio biscuit crumble and marinaded raspberries.
• Brown sugar pavlova with caramelized peaches and champagne sorbet.
• Affrigato with homemade condense milk ice cream and Biscotti Biscuit.