<p style="text-align: left;"> </p> <p style="text-align: center;"><strong><span style="font-size: 300%;"> DAYBREAK </span></strong><br /><strong>CREPES</strong> <br /><em>Vanilla crepes stuffed with fresh fruit, topped with lime crème frâiche </em><br /><br /><strong>EGGS FLORENTINE</strong> <br /><em>Toasted english muffin topped with perfectly poached eggs, spinach, apple wood smoked bacon, finished with a tangy hollandaise </em><br /><br /><strong>MONTE CRISTO </strong><br /><em>A classic breakfast treat made with fresh vanilla battered brioche, choice cuts of ham,Turkey, Swiss cheese, topped with berry jam and confectioners sugar </em><br /><br /><strong>BANANAS FOSTER STUFFED TOAST</strong> <br /><em>Grilled vanilla brioche, rum caramelized bananas, whipped butter, candied bacon </em><br /><br /><strong>QUICHE</strong> <br /><em>Miniature quiche with seasonal ingredients </em><br /><br /><strong>OMELETS </strong><br /><em>Made to order with selected ingredients. Served with hash browns or golden potato cakes </em><br /><br /><strong>SCONES</strong> <br /><em>A classic lemon scone served with clotted creme and berry compote </em><br /><br /><strong>CHILLED OATMEAL CUPS </strong><br /><em>Steel cut oats prepared with almond milk, layered with fresh blueberries, bananas and toasted cocoanut flakes</em></p> <p style="text-align: center;"><span style="font-size: 10pt; font-family: helvetica, arial, sans-serif;"><strong><span style="font-size: 300%;">MIDDAY</span><br />GRILLED PANINI</strong><br /><em>Fresh basil, Roma tomatoes, provolone, topped with a perfect mozzarella </em><br /><br /><strong>WEDGE SALAD</strong><br /><em>A chilled wedge of iceberg lettuce with double cream blue cheese, shaved red onion, applewood smoked bacon, heirloom tomatoes, and hard boiled eggs </em><br /><br /><strong>CHICKEN NAPOLEON</strong><br /><em>Colorful roasted vegetables, on a bed of couscous with red pepper coulis </em><br /><br /><strong>CAESAR SALAD</strong><br /><em>Romaine hearts, shaved parmagiano reggiano, garlic crostini, lemon, served with grilled chicken or shrimp</em> <br /><br /><strong>CARIBBEAN FISH TACOS</strong><br /><em>Blackened grouper served in a flour tortilla with jicama, mango, and cilantro salsa </em><br /><br /><strong>FRENCH DIP</strong><br /><em>Classic hot roast beef sandwich served on a toasted baguette layered with Swiss and Provolone cheese with Au Jus</em> <br /><br /><strong>GRILLED SALMON</strong><br /><em>prepared with dill lime aioli atop a chilled cucumber salad </em><br /><br /><strong>KEBABS </strong><br /><em>Mediterranean dish served with a variety of marinated vegetables skewered and grilled to perfection </em><br /><strong><span style="font-size: 300%;">EVENING</span> </strong><br /><strong>SUNSET BEACH BBQ </strong><br /><em>Pineapple glazed pork tenderloin, curried cocoanut prawns, garlic stuffed Caribbean lobster, cornmeal cakes, potato salad, and jicama slaw </em><br /><br /><strong>CHARBROILED BEEF FILET </strong><br /><em>Roasted red and blue potato, haricot vert bundle, with a red wine jus </em><br /><br /><strong>CHICKEN SATAY </strong><br /><em>Chicken skewers with a curried cocoanut peanut sauce served with a Thai spring roll, Mae Ploy and cocoanut jasmine rice </em><br /><br /><strong>ROASTED CORNISH HEN </strong><br /><em>Tequila, lime, and carambola marinade with a tomatillo coulis and avocado crema </em><br /><br /><strong>SALMON </strong><br /><em>Grilled atop crispy golden polenta cakes, sun-dried tomatoes, spinach,  artichoke hearts,  grilled parmesan lace </em><br /><br /><strong>MOFONGO </strong><br /><em>Mashed green plantain, yuca, and yautia with traditional Criollo seasoning, piled high with juicy Chimichurri Churrasco </em><br /><br /><strong>CARIBBEAN GROUPER </strong><br /><em>Panko encrusted pan fried  grouper with fresh mango and red pepper salsa </em><br /><br /><strong>ROASTED DIJON PORK TENDERLOIN </strong><br /><em>Slow roasted to perfection, served with herbed orzo</em><br /></span></p>