<div title="Page 1"> <p style="text-align: center;"><strong>BREAKFAST OPTIONS</strong></p> <p style="text-align: center;">Caribbean shakshuka: Caribbean seasoned tomato stew, eggs, fried plantains, fresh avocado and cilantro, served on cast iron skillets.</p> <p style="text-align: center;">Stuffed french toast: Brie and guava stuffed french toast, caramelized figs and fresh fruits.</p> <p style="text-align: center;"> Avocado toast: Smashed avocado over grilled pan seared sourdough bread, your choice of eggs and a side of arugula, corn and feta salad.</p> <p style="text-align: center;">Fluffy banana pancakes: Served with glazed pineapples, passion fruit coulis and a coconut salted caramel drizzle.</p> <p style="text-align: center;">Island Benny: Braised pork shoulder over English muffins, cayenne hollandaise and roasted pepper salsa.</p> <p style="text-align: center;">Potato and oaxaca cheese galette: served with pulled jerk chicken, sunny side eggs and julienne spring onions.</p> <p style="text-align: center;"> Plantain fritatta: served with a fresh herloom tomato and basil salad.</p> <p style="text-align: center;">Continental: scrambled eggs, fresh fruit platters, yoghurt, granola, bacon, hash browns, assorted breads, raspberry preserves, butter, served on a buffet style.</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>LUNCH</strong><br />Shrimp ceviche with fresh mango and passion fruit leche de tigre.</p> <p style="text-align: center;">Pineapple and shrimp fried rice, with fresh citrousy bell pepper, spring onion and cilantro salad.</p> <p style="text-align: center;">Grilled lobster over corn puree, roasted seasonal vegetable salad and cilantro dressing. 4) Roast tri tip, pesto orzo, smoked goat cheese mousse and mixed greens and nuts salad.</p> <p style="text-align: center;"> Caribbean seasoned slow roasted bbq ribs, baked rainbow potatoes and fresh garden salad.</p> <p style="text-align: center;">Rock salt cooked chicken, mashed plantains, fresh chilean salad and plantain chips.</p> <p style="text-align: center;">Pan seared Mahi, with creamy coconut quinoa, papaya ginger slaw and pineapple salsa.</p> <div style="text-align: center;" title="Page 2"> <div> <div> <div> <p> </p> <p><strong>APPETIZERS</strong></p> <p>Seared scallops served over a pea and chili puree, micro greens and cilantro chimichurri.</p> <p>Mahi mahi tiradito with a sesame ponzu dressing, shaved carrots and ginger garnish.</p> <p>Braised goat tostones with smoked goats cheese, pickled shallots and cilantro.</p> <p>Charcuterie board: Selection of cheese and meat, house pickles, grainy mustard, sweet and salty nuts, dried fruit, fresh fruit and mango cilantro chutney.</p> <p> Grilled bell peppers, stuffed with eggs and cheese served over watercress salad and lime dressing.</p> <p>Street Tacos: pulled beef, deep fried pork belly and shrimp tacos. Served with pickled onions, cilantro, pineapple and avocado,</p> <p>Bruschetta capresse: mix of roasted and fresh tomatoes, topped with fresh buffalo burrata, drizzle of extra virgin olive oil and fresh micro basil.</p> <p> Middle eastern board: Selection of hummus, babaganoush, seared halloumi, pita bread, lamb koftas, yogurt sauce and house pickles.</p> </div> </div> </div> </div> <div title="Page 3"> <p style="text-align: center;"> </p> </div> </div> <div style="text-align: center;" title="Page 2"> <div> <div> <div> <p><strong>DINNER</strong><br />Caribbean curry style goat ossobuco, fungi and roasted baby root veggies.</p> <p>Roast chicken, root veggies and pan seared juices over a pea and mint mash, and grilled asparagus.</p> <p> Beef tenderloin, red wine sauce, carrot puree and potato tarragon gratin.</p> <p>Pan seared catch of the day, celeriac puree, grilled bok choy and confit cherry tomatoes.</p> <p> Mushroom and truffle risotto, with goat cheese, toasted walnuts and arugula.</p> <p> Cilantro and garlic marinated pork sirloin, sweet potato puree, corn on the cob and chimichurri.</p> <p> Olive oil poached hake with truffle and pinto bean puree, black garlic aioli, fennel and pickled shallots.</p> <p>EXTRA OPTION Lobster bisque: Butter poached lobster, snow peas and coconut foam.</p> <p> </p> <p><strong>DESSERTS</strong></p> </div> </div> </div> </div> <div title="Page 3"> <p style="text-align: center;">Bananarama: Raw vegan banana tart with a coconut and banana filling, cacao crunch, deep fried bananas and coconut sorbet.</p> <p style="text-align: center;">Passion fruit slice with creme patissiere, passion fruit coulis, mango puree and moscato granita.</p> <p style="text-align: center;">Lavander and Mango: lavander custard filled profiterole, with mango coulis and sorbet.</p> <p style="text-align: center;">Piña colada: deconstructed cake with flambee pineapple, coconut diplomat cream and rum cake base.</p> <p style="text-align: center;">Pear and pistacchio tart with eldelflower gel and white chocolate mousse.</p> <p style="text-align: center;">Hazelnut and Chocolate semifreddo, chocolate crunch, maple glazed pears and torched marshmallow.</p> <p style="text-align: center;">Rocky road: chocolate mousse cake, with cherry filling, drunk cherries, caramelized nuts and italian meringue.</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><strong>POTENTIAL LUNCH DESSERTS</strong> (simpler presentation and smaller size)</p> <p style="text-align: center;"> Suspiro limeño cups: Manjar blanco (evaporated and condensed milk caramel), italian meringue and passion fruit.</p> <p style="text-align: center;">Chili and mango sorbet<br /><br /></p> <p style="text-align: center;">Tropical fruit pavlova</p> <p style="text-align: center;">Vanilla and hibiscus pannacotta cups.</p> <p style="text-align: center;"><br />Coconut sticky rice parfaits with fresh mango and lime mint glaze.<br /><br /></p> <p style="text-align: center;">Celestino: Dulce de leche filled crepe topped with a quenelle of vanilla icecream. </p> <p style="text-align: center;">Eldelflower and strawberry triffle cups.</p> </div>