<p style="text-align:center"><span style="text-decoration:underline"><span style="font-weight:bold">BREAKFAST</span></span></p><p style="text-align:center">Homemade cinnamon rolls with a seasonal <br/>fruit platter, followed by creamy, farmers style <br/>scrambled eggs, sausage and potatoes, <br/>mushrooms, caramelized onions and bell peppers.<br/><br/>Slices of lemon loaf with a fresh fruit salad <br/>followed by ham, aged cheddar, roasted red <br/>peppers and egg sandwiched between a toasted <br/>english muffin and served with home fries.<br/><br/>Freshly baked berry muffins served with an <br/>assortment of fruits and followed by <br/>classic Eggs Benedict with perfectly <br/>poached eggs and a side of avocado.<br/><br/>Crispy, buttery apple marzipan Bear Claws <br/>with fresh fruits, followed by Lox bagels <br/>with smoked salmon, cream cheese, <br/>tomato and finely sliced red onion.</p><p> </p><p style="text-align:center">Chia seed pudding with cinnamon baked apples <br/>followed by spiced sweet potato pancakes, <br/>labna yogurt, honey and crushed walnuts.</p><p> </p><p style="text-align:center">Yogurt parfaits with lime &amp; dates served <br/>with a tropical fruit salad followed by <br/>black bean omelettes filled with queso fresco, <br/>avocado and cherry tomatoes and <br/>topped with cilantro.</p><p> </p><p style="text-align:center">A fresh fruit smoothies served with <br/>crunchy French Toast crusted in <br/>pumpkin, sunflower, and chia seeds, <br/>topped with apple sausage &amp; crispy bacon <br/>and drizzle with Maple syrup.<br/><br/><span style="text-decoration:underline"><span style="font-weight:bold">LUNCH</span></span></p><p style="text-align:center">Fresh local fish, grilled with lemon and served <br/>with crispy potato wedges, tarter dipping sauce, <br/>homestyle coleslaw, pickles and a green salad <br/>with a creamy lemon dressing.</p><p> </p><p style="text-align:center">Toasted baguettes filled with slices of steak, <br/>mushroom, onion, green peppers and melted <br/>Swiss cheese topped with horseradish aioli, served <br/>with garlic potatoes and a green salad.</p><p> </p><p style="text-align:center">Hand tossed flatbread pizzas topped <br/>with pepperoni, olives, feta, marinated bell <br/>peppers, garlic, chili and melted fresh mozzarella <br/>served with a garden salad and garlic knots.</p><p> </p><p style="text-align:center">Build your own Vietnamese Summer Rolls<br/>with cold cooked prawns, bbq pork, tofu <br/>assorted vegetables and greens, add some herbs with <br/>a peanut or chili sauce and enjoy a green <br/>papaya salad and rice noodle salad on the side.</p><p> </p><p style="text-align:center">Fish Tacos with local caught fish, <br/>guacamole, lime black beans, slaw and <br/>pickled vegetables, and a dollop of <br/>chili sour cream served with papas bravas.</p><p> </p><p style="text-align:center">Thai Beef Salad with rice noodle tossed with <br/>seared beef slices, sweet peas, cucumber, <br/>carrot and fresh herbs topped with bean sprouts <br/>and peanut and finished with a lime, <br/>ginger and sesame dressing.</p><p> </p><p style="text-align:center">Pulled Pork Sandwiches with grilled pineapple, <br/>purple slaw and pickled jalapeño with sour cream <br/>and served with a potato salad and sea salt watermelon.<br/></p><p style="text-align:center"><span style="text-decoration:underline"><span style="font-weight:bold">APPETIZERS</span></span></p><p style="text-align:center">Seafood ceviche with coconut and orange, red <br/>pepper, onion and cilantro served with corn chips.<br/><br/>Homemade hummus served with assorted fresh <br/>vegetables, kalamata olives and feta pita breads.<br/><br/>Brie en croute, a whole brie round wrapped <br/>in puff pastry and baked with rosemary <br/>apples and drizzled with truffle honey.<br/><br/>Chef’s cheese board with assorted cold meats, <br/>specialty cheeses, fresh fruits, whole nuts and <br/>unique spreads, served with fresh breads and crackers.<br/><br/>Crispy potato skins topped with bacon bits, <br/>avocado, parmesan and green onion.<br/><br/>Traditional Italian bruschetta with fresh <br/>mozzarella, cherry tomatoes and garden basil, <br/>patterned with balsamic reduction.<br/><br/>Deli pinwheels with herbed cream cheese, <br/>salami, cucumber &amp; sprouts<br/><br/>Deli pinwheels with red pepper cream cheese, <br/>hot capicola, marinated peppers &amp; red onion.<br/><br/>Pigs in a blanket with spicy sausage wrapped in <br/>puff pastry and a honey mustard dipping sauce.<br/><br/>Tempura vegetables with honey, soy and chili dipping sauce.<br/><br/>Lettuce wraps filled with marinated shrimp and <br/>slaw with a ginger &amp; sesame dressing.<br/><br/>Coconut shrimp with a mango &amp; chili dipping sauce.<br/><br/>Hand made fried wontons &amp; steamed dumplings.<br/><br/>Smoked salmon dip with grilled loaves.<br/><br/>Mushroom and Chèvre Toasts.<br/></p><p style="text-align:center"><span style="text-decoration:underline"><span style="font-weight:bold">DINNER</span></span></p><p style="text-align:center">Seared Red Snapper accompanied by tossed cauliflower <br/>couscous with blackened corn and bell peppers, drizzled <br/>with a roasted green onion oil and served with a <br/>baby leaf salad with cherry tomatoes, mozzarella <br/>fresca, farro, basil, balsamic reduction.</p><p> </p><p style="text-align:center">Surf and Turf with the chef’s choice cut, grilled to <br/>perfection and accompanied with coconut prawns and <br/>a creamy garlic sauce, crispy onion rings and roasted <br/>baby potatoes, finished with delicate stalks of asparagus.</p><p> </p><p style="text-align:center">Coconut &amp; lemongrass seafood curry with a vibrant <br/>creamy broth, fresh local fish of the day, bell peppers, <br/>snap peas and mushrooms over a jasmine rice <br/>with grilled naan bread and a shaved cauliflower salad.</p><p> </p><p style="text-align:center">Crispy chicken roast served with a couscous pilaf, lemon <br/>preserves and olives, with Mediterranean lentil samosas<br/>and a marinated carrot salad with raisin, almond and orange.</p><p style="text-align:center">Prime Rib with au jus, Baked Potatoes with <br/>a horseradish aioli, served with grilled broccolini with <br/>parmesan, a cubed salad with cucumber, tomato <br/>and red onion tossed in a creamy vinaigrette <br/>and accompanied with Hawaiian rolls.</p><p> </p><p style="text-align:center">A Crab and shrimp Feast with corn on the cob, <br/>Southern broccoli &amp; orange slaw and finished <br/>with fresh polenta bread and a honey butter.</p><p> </p><p style="text-align:center">Pork tenderloin stuffed with caramelized apples <br/>&amp; onions, rolled in bacon and served with Dijon <br/>creamed brussel sprouts, lentils and an arugula <br/>saladwith craisins, candied pecans and blue cheese <br/>crumbles drenched in a vinaigrette.<br/></p><p style="text-align:center"><span style="text-decoration:underline"><span style="font-weight:bold">DESSERT</span></span></p><p style="text-align:center">Coconut Key Lime tarts served with a scoop of vanilla <br/>ice cream and topped with candied lime rounds and <br/>toasted coconut shavings.<br/><br/>Salted Caramel Pot De Creme with Chantilly <br/>Cream and shortbread sandies.<br/><br/>Orange blossom rice pudding with dried citrus pieces, <br/>rosewater jellies and grated, pistachio. <br/><br/>Ice Cream Cake with layers of dark chocolate cake, <br/>cherry and pistachio with macerated fruits and nuts, <br/>ice creams and a meringue frosting.<br/><br/>Dark chocolate profiteroles severed with homestyle <br/>vanilla ice cream, black cherry and espresso. <br/><br/>Banana Fudge Sundaes with vanilla ice cream, <br/>hot ganache, buttered rum bananas, shortbread crumble.<br/><br/>Matcha Green Tea Panna Cotta with <br/>sugared ginger and sesame seed crunch.</p><p style="text-align:center">***<br/><br/>PLEASE NOTE THAT ALCOHOLIC BEVERAGES ARE NOT INCLUDED.</p><p style="text-align:center">Clients are welcome to bring their own. </p>