Breakfast
• Spring Vegetable Frittata w/goat cheese, fresh vegetables and herbs with Greek 
yogurt parfait
• Avocado and tomato egg scramble with fresh cilantro and homestyle caramelized 
onion potatoes
• BLTAE - Bacon, lettuce, tomato, avocado and fried egg sandwich with spicy mayo 
served on fresh sourdough with citrus brown sugar marinated fruit salad
• Stuffed French toast with Raspberry compote and cream, fresh tropical fruit and 
crispy bacon
• Breakfast Banana Split: Yogurt covered in fresh mixed berries and slivered almonds 
served in a banana boat and drizzled with honey and cinnamon

Lunch:
• Chipotle Shrimp and chicken tacos with fresh pico de gallo and cilantro, black bean
salad with corn, avocado and lime juice
• Grilled skirt steak with cherry balsamic sauce, served with a warm spinach,
mushroom and pine nut salad
• Seared yellowfin tuna with cherry tomatoes, cucumber, scallions, avocado and 
spicy sriracha mayo, served over a bed of brown rice
• Blueberry and barrel aged Feta salad, tiny lettuces, cornbread cracker, pistachios, 
and lemon curd dressing
• Farro salad with pine nuts, blueberries, peaches, spinach and basil, tossed with a 
honey vinegarette 

Dinner:
• Slow roasted salmon marinated in honey, ginger, lime and Dijon vinegarette over
creamy coconut lime rice with roasted spring vegetables
• Grilled snapper with blended Caribbean spices, citrus and fresh mint served with 
roasted pineapple salad and herbed cous cous
• Swordfish with champagne beurre blanc, roasted asparagus and citrus infused farro
• Bourbon Brown Sugar smoked pork loin over mashed sweet potatoes and roasted 
zucchini with lemon zest and sprinkled with parmesan
• Filet medallions with garlic herb butter, rosemary roasted potatoes and sauteed 
almond haricots verts
• Roasted chicken breast smothered in a Mediterranean sauce - sun dried tomato,
dill, capers, lemon, balsamic and olive oil, over a bed of lemon and parsley risotto 
and roasted rainbow vegetables

Appetizers:
• Creamy curried carrot ginger soup with parmesan croutons
• Caprese salad with toasted bread crisps
• Ceviche with guacamole and fresh tortilla chips
• Salmon bites with jerk seasoning and mango salsa
• Summer Charcuterie board with caramelized red wine onion dip

Desserts:
• Lemon curd pound cake with blueberry compote
• Vanilla crème Brulé with fresh raspberries
• Mini key lime tarts with whipped cream
• Boozy Chocolate Kahlua Cupcakes
• Blueberry lavender mini cheesecakes
• Chocolate Pavlova with whipped cream and passionfruit

Updated December 2025