CASSIE'S SAMPLE MENU

BREAKFAST

Individual Shakshukas & mediterranean sausage accompanied by fresh pita bread, labneh, & fresh fruit

Lobster Benedict on a potato rosti with hollandaise sauce fresh blueberry muffins & tropical fruit

Scrambled eggs and bacon with fresh sourdough avocado toast, assorted fruits with yogurts & granola

Cinnamon Brioche French Toast, scrambled eggs & breakfast sausage.  Glazed banana & whipped mascarpone. Soft boiled eggs, bacon & yogurt parfaits

Bagels, fresh hot smoked salmon, cream cheese, onions, capers, tomato & fried eggs. Fresh fruit plate & overnight oats

 

LUNCH

Korean slow cooked pork belly lettuce wraps, scallion pancakes & steamed rice with traditional sauces and pickled veggies

Peruvian grouper ceviche with sweet potatoes & plantains 

Middle eastern inspired lamb kofta with grilled zucchini & tzatziki 

Brisket & fish tacos on fresh corn tortillas with fresh toppings and elote 

Poke bowls 

 

APPETIZERS

Assorted charcuterie 

Seared scallops with parmesan espuma

Carciofi alla romana 

Stuffed grape leaves & mediterranean crudite 

Truffle grilled cheese slices on fresh brioche 

Shredded duck lettuce wraps 

 

DINNER

Moqueca; Brazilian Seafood stew of lobster, mussels, and sea bass in a roasted red pepper & coconut sauce served with rice served with brazilian cheese bread with nduja herb butter 

63 degree sous vide egg in miso soup accompanied by an assortment of traditional Japanese omakase plates; Steamed gyoza, fresh nigiri and hand rolls, bao buns and a herby salad 

Agnolotti del Plin in a brisket sauce with ricotta crema & crispy sage

Hamachi crudo with blood orange, chermoula, olive oil, preserved lemon & chili 

Chiacchiere with vanilla olive oil ice cream and Moroccan chicken tagine, tahdig, & whole roasted cauliflower with tahini sauce 

Steak tartare with confit duck egg yolk & caviar. Seared duck breast, with foie gras burnt cauliflower puree, carrot miso puree & rainbow chard

Homemade gnocchi with caramelized kombu & maitake mushrooms. Seabass mosaic in a tom kha broth with crispy enoki mushrooms 

 

DESSERT

Passionfruit Pavlova 

Black Sesame Ice Cream with Nian Gao (steamed rice cake) 

Orange and Cardamom Portokalopita with Pistachio Buttercream 

Chamomile Creme Brulee 

Yuzu Sorbet Baked Alaska