AQUA LIFE
AQUA LIFE SAMPLE MENU


'We know you're going to want to eat out a few times at local restaurants and we can discuss which days you'd like to do this when you arrive and what works with your schedule.' AquaLife crew 

Breakfasts: french pressed coffee, hot cocoa, water and juice we do have the ability to make cappuccino and lattes as well

Avocado and Poached Egg Caprese- This is poached eggs on a bed of avocado and wheat toast topped with sautéed onions and tomatoes with a drizzle of Balsamic glaze. Our owners love this healthy breakfast that gets them ready for the day.

Continental style breakfast- We typically set up toast, waffles, muffins and bagels with a selection of jellies and jams and cream cheese and honey. Bowls of Yogurt and granola and dishes of fresh fruit and a dish of boiled eggs. We can add more items to this, it is just our basic continental layout.

Fish and grits or shrimp and grits- Whenever our guests catch fish we love to cook their fresh catch and this is a great hearty breakfast to prepare you for a day of activities. If the weather wont allow fishing we have frozen grouper and shrimp as back up. Cheesy grits topped with fish or shrimp and a savory taso gravy. I can also add fried eggs to this if you'd like as I know many clients enjoy breaking a creamy egg yolk over their grits and gravy.

Killer Quiche- Spinach mushrooms and onions with chunks of chorizo and bacon baked into a flaky pie crust and served family style with fresh fruit and toast

Mascarpone Stuffed French toast- Thick slices of fresh baked bread made into decadent french toast stuffed with cinnamon sugar mascarpone and fresh fruit drizzled with maple syrup.



Lunches:

Honey Garlic chicken skewers- Marinated honey garlic teriyaki chicken grilled over our deck grill and paired with delicious, fluffy jasmine rice and topped with roasted broccoli and sesame seeds

California Turkey club wraps- Savory tuscan turkey breast wrapped up with chipotle mayo avocado lettuce bacon and provolone cheese. This is a great option for a beach picnic when paired with a fruit salad and Matt's famous Redneck Caviar. A dip/salad loaded with Black beans, shoe peg corn, onion and jalapeno.

Buffalo chicken pinwheels- These are a mild buffalo marinated chicken salad with cheddar cheese wrapped up into pinwheels with flour tortillas. I love to serve these with salsa, queso and a vegetable platter with ranch or blue cheese dressing.

Philly cheese cake sliders- Seared thin sliced deli beef with onions, peppers and mushrooms topped with provolone cheese and baked to goey, savory goodness. Paired with a variety of chips to pull from and a big green salad.

Honey mustard chicken bacon salad- A delicious main dish salad with an unbeatable combination of grilled honey mustard chicken, smoky bacon, creamy avocado, juicy tomatoes and spicy red onions on a bed of fresh crisp greens.

Roasted Pear Salad- Arugula topped with dried cranberries, blue cheese and walnuts stuffed inside a roasted pear with a lemon and honey dressing. A refreshing lunch for your sun filled days.




Happy Hour Appetizers:

Charcuterie Platters

Bacon wrapped pineapple skewers served with pork spring rolls and a sweet and spicy dipping sauce

Spinach artichoke dip with pita chips and crackers

Apple Brie Crustinis- This is a warm and goey slice of brie baked with thin apple slices on thin sliced, toasted baguettes topped with a drizzle of honey and chopped walnuts

Cucumber bites- Cucumber chips topped with savory herb cheese and smoked fish

Warm figs with Goat Cheese and Pistachios- Salty, sweet, tangy, this dish hits all the flavor notes. Figs stuffed with goat cheese and topped elegantly with pistachios and a balsamic glaze



Dinners:

Southwest Meatball Skillet- 2 bite meatballs cooked in a delicious southwest sauce with roasted corn and black beans served with cheese quesadillas and a side of sour cream and salsa

Fancy Pants Chicken- A tasty, gorgeous, chicken dish with spinach, mushrooms, & prosciutto cooked in a white wine sauce that your family will love, paired with parmesan pasta and a side salad

Pesto Pork Tenderloin- Fresh pork tenderloin with a pesto rub marinated to tender deliciousness paired with pepper couscous and a 3 greens casserole. Individual ramekins of 3 savory greens in a béchamel sauce topped with crispy toasted panko.

Jamaican curry shrimp- A Caribbean favorite! Shrimp sautéed in a sweet and savory yellow curry over a bed of rice finished with a sprinkle of fresh herbs.

Mini Beef Wellington- Beef Wellington is a preparation of filet steak coated with pâté and duxelles, which is then wrapped in puff pastry and baked. Topped with al dente asparagus and manchego roasted cauliflower.

Beer braised pulled pork- A Guinness International braised pork shredded with a delectable tangy barbecue sauce. Served with a vegetable fritter, carrots and zucchini packed into a patty and toasted with a tzatziki drizzle and sautéed green beans.

Fish Cakes- A lump sensation to put Maryland style crab cakes to shame topped with a chipotle sauce


Cashew Crusted Fish- You catch it we cook it! Your catch crusted and baked with coconut and cashews served with local style rice and peas alongside a delicious brussel sprout mushroom and balsamic casserole.

Caribbean Surf and Turf - Split lobter tail with red curry steak and jasmine rice, served alongside pork and red cabbage spring rolls and and asian Slaw.



Deserts:

Baileys Irish Cream Cheesecake with and Oreo or graham cracker crust


Hibiscus tea lemon bars -a wonderful twist on everybody's favorite lemon dessert!

Molten lava cakes topped with ice cream and chocolate drizzle

Creme brûlée

Mango Sorbet atop fresh strawberries and pineapple Chunks

Pineapple Upside down cakes served warm with vanilla bean ice cream and caramel.

Triple Chocolate Ganache Cake served with vanilla icecream