Breakfast (seasonal fruit platter and fresh pastries daily)
Crab cake benedict with home-fried potatoes
Sour cream waffles with fresh berry compote
Spanish style tortilla
Buttermilk pancakes
Huevos rancheros
Lunch
Wasabi crusted ahi tuna salad
rosemary eggplant parmesan napoleon
Blackened chicken caesar salad
Lobster and artichoke stuffed spinach crepe with cucumber sauce
Homemade foccacia nicoise pizza
Assorted sashimi and sushi rolls
Wild mushroom,spinach,and artichoke lasagna
Appetizers
Rock shrimp fritters with cocktail sauce
Various canapes and crudites
Antipasto platter
Lobster egg rolls with citrus chili dipping sauce
Scallop quesadillas and guacamole
Tomato basil Bruschetta
Crispy portabello strips topped with goat cheese
First Course
Sauteed drunken mussels
Citrus infused ahi tuna tartar served with pappadums
Caribbean conch chowder
Sweet potato ravioli with parmesan cream sauce
Spinach salad with wilted red onions,bacon and strawberry vinaigrette
Crab cakes with roasted red pepper aioli
Main Course
Apple gorgonzola stuffed pork tenderloin, balsamic pecan sauce and mashed yams
Guava sweet and sour prawns with citrus jasmine rice
Pesto crusted rack of lamb,roasted vegetables sitting in a zinfandel demi glace
Veal marsala over wild mushroom risotto
Seared Chilean sea bass on a spool of long beans with thai coconut sauce
Almond crusted halibut with peach basil salsa atop basmati rice
Hoisin marinated flank steak with wasabi mashed potatoes and ginger broccoli
Dessert
Trio of crispy fruit filled raviolis drizzled with ganache
Banana flambe' with crepes
Molten chocolate cake with guava culee'
Brandied cherry creme brulee encaged in sugar
Phyllo and mango tower with fresh cream
Passion fruit cheesecake with coconut/graham crust
Strawberry grand marinier shortcake |
