SAMPLE MENU
Designed by Chef Cammi Burgess

BREAKFAST

Homemade granola with yogurt, milk, mango, and jam

Eggs scramble with sweet potato, eggs, kale, and caramelized onions

Classic eggs benedict with hollandaise sauce

Nutella crepes with bananas

Bacon-wrapped eggs with tomatoes, avocado, and grilled plantains

Fried eggs with spinach, mushrooms, and toast

Pancakes with pineapple, macadamia nuts, and coconut

LUNCH

Crispy corn tortillas with black beans, feta, lime, cilantro, and a spicy avocado sauce

Honey garlic chicken with roasted broccoli and cabbage

Grilled mahi on a lentil, cucumber, date salad with lemon vinaigrette

Avocado salad topped with grilled citrus shrimp, toasted almonds and fresh bread

Blackened chicken with avocado and a spicy pineapple dressing

Caramelized onion, mushroom, and Swiss cheese melt with tomato soup

Cherry quinoa salad with cucumber, almonds, blue cheese and grilled chicken breast

HORS D'OEUVRES

Charcuterie plate with assorted cheeses, nuts, fruits, and jams

Fresh baked bread with olive oil, pesto, and hummus

Tomato basil bruschetta on crostini with a balsamic reduction glaze

Chicken bacon ranch pinwheel wraps

Homemade guacamole with toasted pepitas and chips

Avocado fries with a creamy chipotle lime sauce

Cucumber bites with smoked salmon and an herb cream cheese

DINNER

Caribbean style chili with mushrooms, peppers, spinach, and jerk chicken on brown rice

Lemon herb chicken scaloppini with spinach, caramelized onions, and buttery mashed potatoes

Grilled pork chops with basil-garlic rub, maple glazed carrots, and roasted brussel sprouts

Four cheese ravioli with tomato, asparagus, walnuts, and fresh parmesan

Fettucini alfredo with mushroom, chicken, peas and fresh rosemary garlic dinner rolls

Mahi mahi fish stew with peppers, onions, tomato and wild rice

Fresh sesame crusted seared tuna tacos with avocado, mango, and a wasabi cilantro aioli

DESSERTS

Lavender lemon tarts with an oat and almond crust and fresh whipped cream

Red velvet cake with cookies and cream ganache filling

Cashew cheesecake topped with mango and coconut

Classic Caribbean banana mudslides topped with a homemade caramel drizzle

Peanut butter cup and marshmallow s’mores dip with graham crackers

Cinnamon fried pineapple with caramel ice cream and a chocolate drizzle

Baked pears with maple syrup, walnuts, and vanilla ice cream