DAY BREAK
Fluffy Japanese Pancakes
Served with wildflower honey, house-made jam, and fresh seasonal fruit.

BLAT Avocado Toast
Bacon, lettuce, avocado, and tomato on sourdough, topped with a soft poached egg.

Mushroom Herb Frittata
Served with Brazilian cheese bread and guava jam.

Creamy Herb Omelette & Crispy Bacon
With a slice of warm banana bread and whipped butter.

Dark Sesame Bagel with Smoked Salmon
With cream cheese, roasted cherry tomatoes, capers, and microgreens.

Eggs Benedict on Brioche
With avocado, poached eggs, hollandaise, and a sprinkle of paprika.

Belgian Waffles
With maple syrup, fresh berries, and whipped mascarpone.

 

MIDDAY
Leek, Caramelized Onion & Parmesan Quiche
Served with grilled chicken Caesar salad.

Caribbean Shrimp Tacos
Corn tortillas with pineapple salsa, avocado crema, pickled red onions, and cilantro-lime slaw.

Crispy Breaded Mahi-Mahi Sliders
Panko-crusted mahi filet on toasted brioche buns with house tartar, romaine, and optional spicy mayo. Served with plantain chips and cilantro-lime dip.

Salmon Poke Nori Wrap
Sushi rice, cream cheese, sunomono, avocado, crispy leek, sesame seeds, teriyaki drizzle, and fresh mango.

Greek Mezze Platter with Grilled Fish
Lemon-butter white fish with couscous tabbouleh, Greek salad, hummus, and Kalamata olives.

Brazilian Barbecue Beef Fillet
With pico de gallo and garlic bread.

Moqueca
Brazilian-style fish stew with coconut milk, basmati rice, and panko crumbs.

 

HORS D’OEUVRES
Pumpkin & Gorgonzola Soup
With rosemary focaccia.

Burrata Salad
With arugula, tomato confit, and balsamic reduction.

Baked Brie en Croûte
Almond-crusted pastry with fig marmalade.

Octopus Carpaccio
With mustard trio, capers, and toasted bread.

Shrimp Rice Rolls

Sushi Selection

Mushroom Bruschetta Trio
Shiitake, shimeji, and button mushrooms with eggplant caponata, basil, and Parmesan.

 

MAIN
Lemon & Shrimp Risotto
Finished with a Parmesan crust.

Duck Confit Ravioli
With sage brown butter, crispy shallots, and port wine reduction.

Surf & Turf
Beef tenderloin with half local lobster tail, parsley butter, and sweet potato purée.

Grilled Scallops
With roasted corn purée, garlic-chive butter, and charred asparagus.

Sweet & Smoky Asian Ribs
Served with bao buns, peanut-mango herb salad, and chili-lime dressing.

Black Rice Seafood Risotto
Finished with fresh mango.

 

DESSERT
Salted Fudge Chocolate Pie
With white chocolate crumble and vanilla ice cream.

Limoncello Lemon Pie
With blackberry coulis and blueberries.

Doce de Leite Petit Gateau
With strawberry and blackberry sauce.

Double Chocolate Fudge Brownie
With passion fruit mousse and dark chocolate crumble.

Frozen Mascarpone Cream
With fruit jam and vanilla tuile.

Coconut Panna Cotta
With mango purée and sweet biscuit crumble.

Liqueur Mascarpone Tiramisu
Topped with whipped cream.