BAREFEET RETREAT
BAREFEET RETREAT SAMPLE MENU


Breakfast
Southern Shrimp n Grits creamy grits mixed with bell peppers and chorizo sausage,
topped with seasoned jumbo shrimp and bacon crumbles
Brioche French Toast drizzled with blueberry compote and homemade whipped cream
cheese served with crispy bacon
Breakfast Tartine a crispy baguette topped with a poached egg and sauteed cherry
tomatoes, smeared with lemon basil chiffonade on a bed of rosemary-infused hash
browns
Huevos Rancheros a crispy tortilla smeared with hearty black beans and one fried egg,
topped with homemade salsa, crumbled feta, cilantro, and locally grown microgreens
served with jalapeno cornbread
Fruit Palm trees served with mini Western egg frittatas and a slice of toast
Chipotle Multigrain Bagel served with homemade chipotle cream cheese to die for,
topped with crispy bacon, over easy egg, peppers, and locally grown spicy microgreens
on a bed of seasoned to perfection home fries.
Baked Banana Coconut Oatmeal with fresh assorted fruit and various yogurts
Mixed Vegetable Quiche with deviled egg smoked salmon bites
Served daily: assorted fruits, freshly baked pastries, and squeezed juice

Lunch
Greek Chicken Gyros marinated chicken wrapped in a warm pita bread stuffed with
tomatoes, cucumbers, and red onion. Topped with parsley leaves and homemade
Tzatziki sauce. Served with a refreshing Mediterranean orzo salad
Roasted Beet Salad on a bed of spinach and arugula topped with creamy herb goat
cheese and toasted walnuts, drizzled with homemade honey mustard vinaigrette served
with grilled chicken
Caribbean Jerk Salmon served with red pepper and mango slaw
Classic Seafood Paella inspired by Puerto Rican cuisine, saffron flavored rice with an
abundance of mussels, mahi mahi, tuna, and jumbo shrimp topped off with a fresh
caught lobster tail, avocado slices, and locally grown cilantro
Assorted Sushi Platter variety of sushi rolls ranging from freshly caught tuna sashimi,
makizushi, and temakizushi
Steamed Boa Buns with char sui pork, pickled grated carrots, a heaping bunch of
cilantro served with rice noodle salad
Ahi Tuna Salad coated in sesame seeds and blackening season served with a salad
made up with oranges, arugula, spring mix, cucumbers, radishes topped with toasted
almonds
Fresh Caught Lobster Tacos served on a warm tortilla with diced cucumbers,
tomatoes, homemade smoked paprika slaw topped with cilantro and lime aioli

Dinner
Marinated Red Wine Filet served with herbed whipped potatoes, grilled lemon
asparagus topped with a balsamic reduction
Spiced Roasted Monkfish Bisque with mussels, clams, mangetout drizzled with
saffron oil
Parmesan Eggplant Stacks in a homemade marinade sauce, basil, mozzarella, and fig
balsamic glaze
Lobster Thermidor with young vegetables drizzled in seafood vinaigrette
Traditional Green Thai Curry served with your choice of basmati rice or noodles
Coconut-Crusted Mahi Mahi paired with mango salsa and vegetable quinoa, drizzled
with homemade mango ginger dressing
Lambs Best End served with crispy pomme anna and nicoise vegetables drizzled in
tarragon jus
Belly Pork and Caramelised Scallops with raisin and cauliflower purees, spiced
roasted florets, curry foam, drizzled with curry oil

Canapes / Appetizers
Stuffed Chicken Thigh Bites served with firecracker prawns and homemade thai
dipping sauces: prik namson and naam aa jaad
Cheese & Charcuterie Board a variety of artisan cheeses and cured meats
Captain’s Choice Mussel Soup creamy mussel soup consisting of white wine, red
peppers, and mushrooms. Served with a warm garlic bread baguette
Pan-Seared Butter Thyme Scallops over smooth butternut puree topped with locally
grown microgreens
Homemade Prosciutto and Brie Flatbread crispy homemade dough topped with
prosciutto, mozzarella, brie, fresh basil, and arugula
Seabass Carpaccio served with citrus dressing, capers, and apple blossoms
Poached Oysters served with a champagne cream sauce or seafood bisque vinaigrette

Desserts
Panna Cotta with tropical fruits and glass biscuits
Assorted Chocolate Platter chocolate covered strawberries dipped in toasted coconut
flakes, assorted fruits with chocolate fondue, and various truffles
Chocolate Lava Cakes served with vanilla ice cream and raspberries
Lavender Creme Brulee classic creme brulee with a twist
Birthday Special mini warm and boozy coconut rum bundt cakes for any occasion
Dark Chocolate Mousse served in a chocolate teardrop with raspberry gel and
meringue shards
Coconut Rice Pudding served with caramelised pineapple, lime syrup, and sorbet
Salted Caramel Profiteroles gluten free heaven