<p style="text-align:center"> Chef Jayde&#x27;s Sample Menu<br/></p><p><span style="font-weight:bold">BREAKFAST</span><br/>- Fresh Local Fruits, Yoghurts, Smoothies and Cereals<br/>- Banana/Blueberry Pancakes or Waffles w/ Homemade Rum Syrup, Fresh Berries and Crisp Bacon<br/>- Perfectly Poached Eggs Benedict w/ Homemade Hollandaise, Dill Sour Cream/Smoked Salmon/Caper OR Seared<br/>   Vegetables, Bacon &amp; Avocados<br/>- Omelette Bar to Order w/ Fruit Salad &amp; Hash Browns<br/>- Caramel and Almond Crusted Vanilla French Toast &amp; Spiced Sausages<br/>- Freshly Baked Muffins<br/>- Spinach and Mushroom Quiche<br/>- Fresh Local Bread, Croissant’s &amp; Baguette Breakfast Sandwiches<br/>- Coffee, Coffee, Coffee...and Variety of Teas</p><p><span style="font-weight:bold">LUNCH</span><br/>- Blackened Caribbean Shrimp Caesar Salad w/ Homemade Garlic Bread, Tangy Reduction and Parmesan Crisps<br/>- Basil/Black Bean Cheese Hamburgers In Paradise w/ Homemade String Truffle Fries<br/>- Mediterranean Style Buffet w/ Lemon, Herb &amp; Honey Baked Chicken and Garlic Butter Flatebreads<br/>- Healthy Seafood Quinoa Salad &amp; Crisp Ciabatta<br/>- All You Can Eat Local Caribbean Style Fish Tacos and All You Can Drink Margaritas<br/>- Spicy West Indian Chicken Roti w/ Fried Plantains Crisps &amp; Papaya/Tomato Salad<br/>- Maryland Style Crab Cakes w/ Curry Mayo &amp; Local Fresh Salad Greens</p><p><span style="font-weight:bold">APPETIZERS</span><br/>- Fresh Cut Vegetables with Homemade Garlic/Red Pepper Hummus &amp; Tapenade Selection<br/>- Rum Balsamic Reduction On Top Fresh Caprese Salad<br/>- Vegetable or Beef Blue Chip Nachos with Homemade Guacamole/Salsa<br/>- Rare Seared Sirloin Steak, Local Basil On Top Spinach and Cream Cheese Stuffed Mushrooms<br/>- Crispy Top Parmesan Spinach Artichoke Dip with Roasted Pita Bread<br/>- Smoked Salmon, Cream Cheese and Capers On Top Crunchy Toasts<br/>- Grilled Bacon Wrapped Scallops On Top Fresh Local Greens w/ Fig Reduction<br/>- Crispy Stuffed Wontons w/ Sweet Chilli Sauce<br/>- Coconut Shrimps &amp; Deep Fried Buffalo Cauliflower</p><p><span style="font-weight:bold">DINNER</span><br/>- Sticky Bourbon Grilled Salmon w/ Fresh Greens And Baked Honey Squash<br/>- Spicy Caribbean Red Snapper Over Island Baked Vegetables and Seasoned Wild Rice<br/>- Dijon MahiMahi over Slow Baked Ratatouille and Grilled Teriyaki Bok Choy<br/>- Caribbean Jerk Shrimp over Stir Fried Vegetables, Buttered Jasmine Rice and Teriyaki Reduction<br/>- Fillet of Beef Sud Africane w/ Rosemary Infused Bearnaise Sauce, Proscuitto Asparagus Spears and Roasted<br/>   Potatoes<br/>- Grilled and Marinaded Pork Tenderloin w/ Dill Cucumber Salad and Spiced Orzo<br/>- Grouper Al Grecque w/ Pearls of CousCous, Roasted Carrots, Tomato Cumin Sauce &amp; Fresh Feta Walnut Salad<br/>- Pan Seared Wasabi Ahi Tuna w/ a ChimiChurri Salsa and Avocados over a fresh bed of local greens<br/>- Prosciutto And Herb Stuffed Chicken Wrap Bakes w/ Tarragon Cream Sauce over Mushroom Infused Risotto and<br/>   Glazed Grape Tomatoes</p><p><span style="font-weight:bold">DESSERTS</span><br/>- Creamy Classic Cheesecake w/ Salted Pretzel Crust topped Salted Caramel Sauce and Fresh Berries<br/>- Homemade Chocolate Mocha Mousse or Vegan Avocado Mousse<br/>- Classic American Keylime Pie &amp; Vanilla Whipped Cream<br/>- Fresh and Airy Mango Cream Crisp , Whipped Cream and Crushed Pistachio<br/>- Red Wine Poached Pears w/ Mint Sprigs and Homemade Caramel Dressing<br/>- Island Coconut Poke Cake w/ Cafe Rum Sauce<br/>- Banana Caramel Spring Rolls or Frozen and Chocolate Dipped Bananas &amp; Ice Cream<br/>- Homemade Chocolate Oreo Brownies &amp; Ice Cream<br/>- South African Style Peppercrist Crisp Tart w/ Fresh Fruits<br/>- Raspberry Creme Brûlée</p><p> </p><p style="text-align:center"> Chef Katie&#x27;s Sample Menu</p><p>Breakfast Plates</p><p>PASSION FRUIT EGGS BENEDICT </p><p>poached eggs // sweet plantain cake // thick cut smoked bacon // passion fruit infused hollandaise</p><p>BACON &amp; LEEK QUICHE </p><p>charred leeks // applewood smoked bacon // gruyere ((gluten free version available)) </p><p>FRENCH TOAST </p><p>brioche // maple infused ricotta // applewood bacon crumble // canadian maple syrup // berries // powdered sugar dusting </p><p>THE RON BURGUNDY</p><p>traditional scotch egg // caramelized onion // savory porridge // rocket </p><p>PANCAKE BREAKFAST BOARD </p><p>pancakes // coconut flakes // nutella // banana slices // thick-cut bacon // whipped honey ricotta // assorted berries // maple syrup // assorted jams </p><p>SHRIMP &amp; GRITS </p><p>white corn grits // sautéed prawn // pancetta // charred corn &amp; chiles // green onion // garlic chili oil </p><p>BANANA SPLIT PARFAIT</p><p>greek yogurt // banana // assorted berries // coconut flake // chia seed // hemp seed </p><p>FRENCH MAN’S BREAKFAST </p><p>custardy french omelette // sautéed asparagus // heirloom tomatoes // toasted rosemary loaf // assorted jams  </p><p> </p><p><span style="font-weight:bold">Lunch Plates</span></p><p>PINEAPPLE GREEN TEA TUNA BOWL </p><p>seared ahi tuna // sesame green tea noodles // radish flowers // shaved carrots // pineapple salsa // cucumber // shaved jalapeño // honey soy glaze </p><p>BURRATA PESTO SALAD </p><p>fresh burrata // watercress // prosciutto // heirloom tomato // roasted herbed purple potatoes // cinnamon basil pesto // balsamic reduction </p><p>COMPRESSED WATERMELON SALAD </p><p>compressed watermelon // rocket // feta // toasted walnuts // tarragon vinaigrette // pomegranate seeds</p><p>SHRIMP AVOCADO CEASAR </p><p>blackened shrimp // avocado // radish // romaine // parmesan tuile // house made croutons &amp; dressing // toasted pine nuts </p><p>MAHI MAHI TACOS </p><p>locally caught blackened mahi // mango salsa // shaved radish // sriracha crema // micro cilantro // cotija </p><p>BEEF BARBACOA TACOS</p><p>slow cooked beef brisket // shaved jalapeños + radish // pickled red onion // micro cilantro // cotija </p><p>SHRIMP PESTO &amp; BURRATA PIZZA</p><p>garlic sautéed shrimp // purple basil pesto // roasted red pepper marinara // burrata // rocket // blistered cherry tomatoes</p><p>ASIAN BBQ CHICKEN </p><p>crispy roasted asian style bbq chicken thighs // purple sesame potato salad // ginger carrot slaw </p><p>GIMMI-CHURRI SALAD</p><p>sliced filet mignon // jumbo marinated prawn // avocado quinoa salad // chimichurri // watercress </p><p>BLACK BEAN ROYAL </p><p>black bean burger // aged swiss // caramelized vidalia onions // frisee // bourbon onion sauce // crispy polenta frites // truffle aioli dipping sauce // house made sesame bun // gold flake </p><p> </p><p><span style="font-weight:bold">DINNER PLATES</span> </p><p>SEA BASS </p><p>seared sea bass // butternut squash puree // golden parmesan potato coins // lemon butter broccolini // mint pea puree </p><p>SHORT RIB RAVIOLIS </p><p>red wine braised short ribs stuffed // parmesan // red wine mushroom cream sauce // fresh basil </p><p>SEARED ONO </p><p>fresh caught local ono // honey soy sautéed bok choy // papaya salsa // ginger sesame purple mash // cilantro creme // radish </p><p>SURF N’ TURF </p><p>locally caught caribbean lobster half tail // filet mignon // smoked gouda grits // asparagus // blistered cherry tomatoes // herb compound butter // whole grain mustard hollandaise </p><p>ROAST DUCK </p><p>tamarind roasted duck // long grain rice // ginger soy roasted zucchini &amp; baby carrots // tamarind puree </p><p>LAMB</p><p>pistachio crusted rack of lamb // cauliflower puree // roasted heirloom carrots // cherry cabernet sauce </p><p>PORK TENDERLOIN </p><p>pork medallions // garlic whipped potatoes // haricot verts // strawberry gastrique </p><p>FILET MIGNON </p><p>thinly sliced filet mignon // duck confit hash // soft boiled quail egg // duck cracklings // hollandaise </p><p> </p><p>DESSERTS </p><p>VEGAN CHOCOLATE MOUSSE CAKE + POMEGRANATE SEEDS </p><p>rich &amp; velvety with a fresh &amp; juicy finish </p><p>CARROT CAKE </p><p>island spiced carrot cake with sweet cream frosting + salty pistachio dusting + white chocolate shards </p><p>DRAGON FRUIT PANNA COTTA + PINEAPPLE POLLEN </p><p>award winning dessert renews an old classic with a fruit forward rendition </p><p>TART AU CITRON </p><p>Sweet tartness + buttery shortbread crust + fresh mint </p><p>GALETTE </p><p>sugar dusted berries wrapped in a buttery crust a la mode </p><p>BLOOD ORANGE CHOCOLATE MOUSSE </p><p>fresh squeezed blood orange juice combined with rich dark chocolate + smoked sea salt </p><p> </p>