Heaven Can Wait
~Sample Menu~
Hors d’Oeuvres
Endive with Herbed Cheese and Walnuts
Melon and Prosciutto Wraps Asparagus Frittata
Virgin-Asian Chili Shrimp on Cucumber Disks Chilled Gazpacho Sips
Oven Roasted Potatoes with Lumpfish Caviar
Herb Marinated Olives Spiced Nuts
Stuffed Mushrooms Mini Pissaladirere
Cherry Tomato, Bocconcini and Basil Skewers
BREAKFAST
STUFFED FRENCH TOAST
Cinnamon Egg Battered Brioche Toast stuffed with Bananas &Cream cheese topped with fresh berries and warm Maple Syrup served with sausage
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ROSTI POTATOES WITH SMOKED SALMON AND SCRAMBLED EGGS
Crisp and Golden Potato Cakes serve as cushions for ribbons of Smoked Salmon and lightly Scrambled Eggs toped with crème fraiche
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TORTILLA de JAMON y PATATA
(From the Land of Don Quixote)
Spanish Ham and Potato Omelet served with Salsa Verde and Queso Blanco
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FRENCH COUNTRY BREAKFAST
Potato Gallette, Crispy Bacon, Scrambled Eggs, a Buttery Croissant and Fresh Fruit
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LOBSTER BENNIE
Lobster Medallians, Poached Eggs, Spinach and Tomato slices on toasted English Muffin halves topped with Hollandaise Sause served with Caribbean Breakfast Potatoes and Fresh Fruit
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TEXAS BREAKFAST TACOS IN PARADISE
Mexican Chorian Scrambled Eggs topped with melted Monterrey Jack Cheese and wrapped in warm flour tortillas Served with Salsa Pepino and Lone Star Potatoes (Bon Appetite, Y’all)
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BANANA PANCAKES
With Toasted pecans and warm Maple Syrup, served with sausage links
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LUNCH
SAVORY SHRIMP FAJITAS
With Sauteed Pablano Peppers – served with warm Flour Tortillas, Sour Cream, Lime Wedges, Black Bean and Corn Salsa
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JAPANESE SOBA NOODLE SALAD WITH LOBSTER AND SHITAKE MUSHROOMS
Served chilled with Dashi Mirin dipping sauce
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WHITE LASAGNA FLORINTINE
Chicken, Spinach and Lasagna – layered and baked in a creamy Three Cheese Garlic Basil Bechamel Sauce
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SALAD NICOISE
Rare Seared Tuna, Nicoise Olives, New Potatoes, Quail Eggs, Green Beans, Tomatoes, Cucumbers, Bell Peppers, Romaine, Caper Berries – served with tangy Vinaigrette and Crusty Bread
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ENCHILADAS VERDES
Chicken Enchiladas with Salsa Verde, smothered in Melted Queso Blanco – served with Mexican Rice, Charro Bean
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THAI SPICY SHRIMP SALAD
Red Chili, Kafir Lime Leaves, Lemon Grass, Cilantro and Mint – served with Sesame Noodles and Thai Dressing
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RARE BEEF SALAD
With Parsley Oil and Wasabi Mayonnaise – served with Peppery Greens and Flat Bread
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TAPAS
Tapas – Spanish Appetizers for Evening nibbling, enjoyed with a drink usually Sherry. The word Tapas literally means Lid and Tapas were first served atop wine glasses Today, Tapas are a variety of appetizers ranging from snails to omelets, many times serving as the evening meal.
SOME FAVORITES
Ham & Wine Croquettes Chilled Gaspacho Sips Mini Meat Balls in Saffron Sauce
Mushrooms with Bacon Empanadas Toasted Baguette with Roasted Red Peppers and Anchovies
Thin Sliced SerranoHam with Shaved Manchego Cheese drizzled with Olive Oil
Herbed Marinated Olives, Spiced Almonds, warm Chorizo on grilled Pan
DINNER
Starter – Entrée - Desert
BLUE CHEESE SALAD WITH CRISP BACON AND PINE NUTS
Herbs and mixed leaves – Peppery, Soft and Bitter with Creamy Blue Cheese Dressing
YELLOWTAIL SNAPPER PROVENCAL
Sauteed Yellowtail covered with Marinated Artichoke Hearts, Black Olives, Tomato, Parsley, Shallot, Garlic, Oregano and Lemon Zest served with Sun Dried Tomato Rice Pilaf
CARIBBEAN PINEAPPLE RUM CAKE
Caribbean Dark rum Cake topped with Glazed Pineapple served with Spiced Whip Cream
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LOBSTER BISQUE
Rich and Creamy, laced with Cognac
SEARED FILET MIGNON OF BEEF
Aged Balsamic Sauce, Mushrooms Sauteed with Smoked Ham, Blue Cheese Stuffed Tomato and Rosemary Potatoes
CHOCOLATE FOX
Warm Chocolate Hazelnut Torte with Molten Chocolate Center served with Vanilla Ice Cream and fresh Raspberries
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WILD MUSHROOMS AND BRIE
Sauteed Wild Mushrooms, ladled over a Baguette smothered in Brie
CAJUN BOIL
Lobster, Shrimp, Boudin Sausage, Red Potatoes, seasonal vegetables cooked to perfection in a Spicy Cajun Boil
PECAN PRAILINE PIE
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BAKED CRAB & ARTICHOKE GRATIN
Jumbo Lump Crabmeat baked in Artichoke Bottoms with Hollandaise Sauce and Chipotle Vinaigrette
ROASTED CHICKEN BOURSIN
French Cut Breast topped with Boursin Cheese and Wilted Greens with Wild Mushroom Risotto
CRÈME BRULEE
Vanilla Bean infused Custard with Caramelized Sugar Crust served with Fresh Fruit
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GASPACHO SEVILLE
From the Andalusian Province of Spain, the renowned Chilled Vegetable Soup served with crunchy Croutons and garnished with Crisp Cucumbers, Tomatoes, Red and Green Peppers
PAELLA VALENCIANA
From the White Coast on the Levante Region of Spain, Saffrin Rice with a variety of possible ingredients: Shrimp, Lobster, Clams, Mussels, Snails, Squid, Choriso, Peas and Red Peppers cooked and served in the Pan in gets its name from (Paella) with Crusty Bread and Romescu
FLAN
Spanish Caramelized Custard served with Fresh Fruit
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VIRGIN-ASIAN CHILI SHRIMP
With Avocado and Tomato Salsa
SESAME SEARED YELLOWFIN TUNA
Black and White Sesame encrusted Tuna with Pickled Ginger Soy and Wasabi
MILE HIGH KEY LIME PIE
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