GRACE Lagoon 52 SAMPLE MENU


BREAKFAST

Fresh made Breads: Blueberry Muffins, Cranberry Orange Scones, Croissants, Banana Bread, Coffee Cake served daily with breakfast along with fresh juices, coffee and assorted teas.

Smoked Salmon Frittata with red onions, cream cheese

Belgian Waffles

Pancakes with bacon

Traditional Eggs Benedict

Sausage Gravy and Biscuits

French Toast

 

LUNCH

Spit-Roasted Cornish Game Hen with Zatar Spice 

served with cous cous salad with local mint, cherry tomoatoes, sultanes, feta and arugula. Followed by Bananas Foster

Lobster Butter Ravioli 

with shrimp and king crab ragout. Followed by Chocolate Mousse.

Freshly Ground Short Rib Burgers 

with chips. Followed by Coffee Gelato and Oatmeal and Golden Raisin Cookies.

Roast Chicken 

with creamy polenta, cherry tomato fennel ragout. Followed by Blood Orange and Grapefruit Sorbet.

Grilled Wahoo 

with parsnip puree, grilled corn and cherry tomato salad. Followed by Brownie ala mode and Ginger Snaps

Mahi Tacos

with jalapeno mango slaw, fresh guacamole and salsa, freshly made tortilla chips. Followed by Strawberry Sorbet

 

STARTERS

Little Gem Salad 

with vinaigrette, hearts of palm, manchego cheese and crispy pancetta

Tuna Poke Salad

Caesar Salad with Focaccia

Little Neck Clams 

in white wine, garlic, lemon butter, thyme sauce

Beef Carpaccio 

with pine nuts, lemon, olive oil, Parmesan cheese, and micro arugula 

Jerusalem Artichoke Bisque 

with Black Truffle Oil served with french baguette

 

DINNER

Hoisin Braised Short Ribs 

with Risotto Milanese, haricot verte, salsa verde

Filet Mignon 

with Peruvian purple potato puree, grilled asparagus, finished with a Porcini demi glace

Roasted Rack of Lamb 

with potato gnocchi, pancetta, artichoke hearts, sugar snap peas, butternut squash, finished with a blackberry demi glaze

Bone-in Pork Chop 

with roasted acornsquash puree, grilled broccolini finished with a port balsamic veal reduction 

Chicken Sugo 

with Maltagliati pasta, roasted mushrooms, cippolini onions, finished with Parmesan Reggiano

Pan-Seared Scallops

 with arugula pomme puree, Pernod butter, smoked bacon with a port reduction and leeks fondue 

 

DESSERT

Chocolate Budino

grapefruit, candied hazelnuts, ganache and chantilly cream

Angel Food Cake

with port macerated strawberries, 20-year balsamic and chantilly cream

Vanilla Bean Souffle 

with cardamon caramel sauce

Coffee and Donuts

Parisian beignets, espresso Cremè Anglaise

Cinnamon Cremè Brulee

Apple Crips 

with black currant streusel and almond cream