SAMPLE MENU for LIQUID SKY
by Chef Amber Heydenreich

Breakfast

• Homemade Beetroot cured Salmon Gravadlax with freshly baked puff pastry pillows, whipped cream cheese, cucumber and caviar
• Vanilla pod Pancakes topped with whipped lemon zest mascarpone, peaches caramelized in honey and thyme with roasted almond.
• Turkish Eggs with homemade Aleppo chili butter, fresh herbs and freshly baked bread for dipping.
• Vegan overnight oats and chia with apple cinnamon compote, topped with candied nuts and toasted coconut flakes.
• Green Goddess Veggie Frittata with Feta and herbed butter on crunchy toast.
• Build your own freshly baked bagel with LOX, bacon or veggie options.

Breakfast sides

Fresh fruit platter
Pastries
Cold cuts and cheese

Lunch

• Local Snapper tacos with salsa Verde and pickled onions. Served with chili & lime salt corn ribs.
• Thinly sliced fillet steak salad with fried capers, marinated asparagus, green beans & artichokes on a bed or arugula, baby potatoes and fresh herbs with homemade citrus dressing, all topped with a shower of freshly grated parmesan.
• Caribbean Jerk shrimp Bowls with rice and roasted sweet potato. Topped with Mango salsa, Plantains, fresh lime cheeks and cilantro.
• Greek meatballs with fresh cucumber tzatziki, marinated tomato salad, herbed leaf salad, tahini dressing and freshly made flat bread.
• Baked salmon salad with herbed Greek yogurt dressing, an avalanche of herbs, string beans, baby potato and drizzle of truffle oil

Appetizers

• Shishito peppers scorched in the pan, tossed in lemon juice and dusted with Maldon salt, served with smoked Aioli.
• Assorted dim Sum with dipping sauces.
• Mahi Mahi crudo with fresh orange segments, herbs, EVOO and vibrant citrus
• Watermelon, feta and mint with lemon vinaigrette and black olives.
• Burrata and marinaded cherry tomato Crostini with arugula and pine nuts.
• Passion fruit, grape fruit and pomegranate ceviche with local Caribbean fish.

Mains

• Beef tenderloin with red wine jus, served with miso glazed eggplant and green asparagus.
• Thai style Grouper with lemon grass, chili, garlic. Served with spicey cucumber salad and coconut rice.
• Assorted sushi selection
• Crispy skin duck breast ponzu beurre Blanc, roasted hassle back pumpkin and parmesan cream with furikake.
• Lobster Tails poached in herb infused butter with risotto and fresh herbs and lemon.

Desserts

• Dark Chocolate tarte draped with fresh passion fruit and homemade salted caramel ice cream.
• Coconut panna cotta with brown butter tuille and honey citrus compote.
• Spiced Chai ice cream with pistachio biscuit crumble and marinaded raspberries.
• Brown sugar pavlova with caramelized peaches and champagne sorbet.
• Affrigato with homemade condense milk ice cream and Biscotti Biscuit.