Day 1: Welcoming Meal
Breakfast:
Homemade Crepe Shell Stuffed with Wild Blueberries, Mango, Strawberry, Banana, Freshly Whipped Cream
Lunch:
Kale, Goat Cheese, Pecan Salad, Strawberries, Apples, and Raspberry Vinaegrette. Add Choice Protein
Happy Hour Canapé + Cocktail:
Fresh Veggies Dipped in Homemade Garlic Hummus + Lavender Lemonade
Dinner Appetizer:
Thin Crust Pesto Itialian Flatbread
Main Course:
Shrimp and Scallops Over Angel Hair Pasta Tossed in Buttercream
Dessert:
Homemade Watermelon Lime Sorbet
Day 2:
Breakfast:
Salmon, Cream Cheese, Dill, Tomato, Red Onion, Capers on a toasted New York Style Bagel
Lunch:
Poke Bowl with Spicy Tune, White Rice, Mixed Greens, Spinach, Edamame, Corn, Seaweed Salad, Sesame and Sunflower Seeds, Ginger, Crispy Onion, Topped with Poke and Eel Sauce
Happy Hour Canapé + Cocktail:
Nori Wrapped Vegetable Handroll Drizzled in a Sweet Eel Sauce + Reisling
Dinner Appetizer:
Thai Spring Rolled in Rice Paper, Cucumber, Carrot, Purple Cabbage, Cilantro, Basil, Vermicelli Rice Noodles, and Choice of Protein (Tofu or Shrimp)
Main Course:
Homemade Pho Broth (Beef or Chicken). Vermicelli Rice Noodles, Shiitake Mushrooms, Cilantro, Geen Onions, Lime Wedge
Dessert:
Green Tea Ice Cream
Day 3:
Breakfast:
Acai Smoothie Bowl Base (Acai, Pitaya, or Spriulina), Topped with Fresh Fruit, Granola, Hemp Seeds, Honey, Nutella, & Peanut Butter
Lunch: California Chicken/Turkey Club. Lettuce, Tomato, Avocado, Bacon, Honey Mustard, with Choice of Side Fruit or Chips
Happy Hour Canapé + Cocktail:
Charcuterie Board + Basil Gimlet
Dinner Appetizer:
Cucumber Salad
Main Cource:
Blackended Mahi Drizzled with a Lemon Butter Dill
Sauce Paired with Sweet Potatoes and Chimichurri Glaze
Dessert
Triple-Cheese Cheesecake with Amaretti Crust + Expresso Martini
Day 4:
Breakfast:
Hummus, Avocado, & Scrambled Egg Toast, Topped with Sesame Seeds
Lunch:
Pesto Panini Composed of Sauteed Chicken, Mozzerella, Spinach, Tomato, Basil, Served on Ciabatta Bread
Happy Hour Canapé + Cocktail:
Lebanese Tabbouleh Salad
Parsley, Tomatoes, Red Onion, Bulgar Wheat, Shallots, Lemon Juice, and Olive Oil + Frozen Piña Colada
Dinner Appetizer:
Freshly Made Guacamole from Caribbean Avocados
Main Course:
Jerk Chicken Tacos with Cilantro, Corn, and Mango Salsa
Dessert: Truffle Tiramisu
Day 5:
Breakfast:
Oatmeal Protein Bowl Accompanied by Berries and Immunity Building Smoothie
Lunch:
Pearled Couscous Mixed in Greek Veggie Blend Topped with Sauteed Shrimp
Happy Hour Canapé + Cocktail:
Pomegranate Brie Apple Bites. Layered Fruit & Cheese on a Gluten Free Crispbread + Paired with a French 75 Cocktail
Dinner Apperizer:
Watermelon Salad with Cilantro and Goat Cheese
Main Course:
Seared Tune Steak Aside Baked Sweet Potato and Grilled Squash
Dessert:
Caribbean Rum Cake Covered with a Brown Butter Glaze
Day 6:
Breakfast:
Chia Seed & Greek Yogurt Parfaits Topped with Fruit and Organic, Gluten Free Granola
Lunch:
Mediterannean Faro Rice Veggie Bowl
Happy Hour Canapé + Cocktail:
Roasted Figs and Prosciutto + Freshly Muddled Mojito
Dinner Appetizer:
Marinated Beef Brochettes
Main Course:
Bahamian Style Conch Fritters Chutney Sauce
Dessert:
Bread Pudding with Whiskey Sauce
Day 7: Final Day
Big Breakfast Includes:
Banana Pancakes or French Toast Drizzle with Canadian Maple Syrup, Scrambled Eggs, Bacon and a side of Fruit
Lunch:
Italian Pinwheels Stuffed with Artichoke
Happy Hour Canapé + Cocktail:
Tzatziki Dipped Baked Falafel + Honey Basil Tom Collins Cocktails
Dinner Appetizer:
Quinoad Salad
Main Course:
Charred Filet Mignon atop Mashed Potato Paired with Asparagus
Dessert:
Chocolate Oreo Pudding Delight
