DAYBREAK 
CREPES 
Vanilla crepes stuffed with fresh fruit, topped with lime crème frâiche 
EGGS FLORENTINE 
Toasted english muffin topped with perfectly poached eggs, spinach, apple wood smoked bacon, finished with a tangy hollandaise 
MONTE CRISTO 
A classic breakfast treat made with fresh vanilla battered brioche, choice cuts of ham,Turkey, Swiss cheese, topped with berry jam and confectioners sugar 
BANANAS FOSTER STUFFED TOAST 
Grilled vanilla brioche, rum caramelized bananas, whipped butter, candied bacon 
QUICHE 
Miniature quiche with seasonal ingredients 
OMELETS 
Made to order with selected ingredients. Served with hash browns or golden potato cakes 
SCONES 
A classic lemon scone served with clotted creme and berry compote 
CHILLED OATMEAL CUPS 
Steel cut oats prepared with almond milk, layered with fresh blueberries, bananas and toasted cocoanut flakes

MIDDAY
GRILLED PANINI
Fresh basil, Roma tomatoes, provolone, topped with a perfect mozzarella 
WEDGE SALAD
A chilled wedge of iceberg lettuce with double cream blue cheese, shaved red onion, applewood smoked bacon, heirloom tomatoes, and hard boiled eggs 
CHICKEN NAPOLEON
Colorful roasted vegetables, on a bed of couscous with red pepper coulis 
CAESAR SALAD
Romaine hearts, shaved parmagiano reggiano, garlic crostini, lemon, served with grilled chicken or shrimp 
CARIBBEAN FISH TACOS
Blackened grouper served in a flour tortilla with jicama, mango, and cilantro salsa 
FRENCH DIP
Classic hot roast beef sandwich served on a toasted baguette layered with Swiss and Provolone cheese with Au Jus 
GRILLED SALMON
prepared with dill lime aioli atop a chilled cucumber salad 
KEBABS 
Mediterranean dish served with a variety of marinated vegetables skewered and grilled to perfection 

EVENING 
SUNSET BEACH BBQ 
Pineapple glazed pork tenderloin, curried cocoanut prawns, garlic stuffed Caribbean lobster, cornmeal cakes, potato salad, and jicama slaw 
CHARBROILED BEEF FILET 
Roasted red and blue potato, haricot vert bundle, with a red wine jus 
CHICKEN SATAY 
Chicken skewers with a curried cocoanut peanut sauce served with a Thai spring roll, Mae Ploy and cocoanut jasmine rice 
ROASTED CORNISH HEN 
Tequila, lime, and carambola marinade with a tomatillo coulis and avocado crema 
SALMON 
Grilled atop crispy golden polenta cakes, sun-dried tomatoes, spinach,  artichoke hearts,  grilled parmesan lace 
MOFONGO 
Mashed green plantain, yuca, and yautia with traditional Criollo seasoning, piled high with juicy Chimichurri Churrasco 
CARIBBEAN GROUPER 
Panko encrusted pan fried  grouper with fresh mango and red pepper salsa 
ROASTED DIJON PORK TENDERLOIN 
Slow roasted to perfection, served with herbed orzo