Kari Helfrich Compson – Charter Sample Menu

Breakfast

•Spring Vegetable Frittata w/goat cheese, fresh vegetables and herbs with Greek yogurt parfait
•Avocado and tomato egg scramble with fresh cilantro and homestyle caramelized onion potatoes
•BLTAE - Bacon, lettuce, tomato, avocado and fried egg sandwich with spicy mayo served on fresh sourdough with citrus brown sugar marinated fruit salad
•Stuffed French toast with Raspberry compote and cream, fresh tropical fruit and crispy bacon
•Breakfast Banana Split: Yogurt covered in fresh mixed berries and slivered almonds served in a banana boat and drizzled with honey and cinnamon

Lunch

•Chipotle Shrimp and chicken tacos with fresh pico de gallo and cilantro, black bean salad with corn, avocado and lime juice
•Grilled skirt steak with cherry balsamic sauce, served with a warm spinach, mushroom and pine nut salad
•Seared yellowfin tuna with cherry tomatoes, cucumber, scallions, avocado and spicy sriracha mayo, served over a bed of brown rice
•Blueberry and barrel aged Feta salad, tiny lettuces, cornbread cracker, pistachios, and lemon curd dressing
•Farro salad with pine nuts, blueberries, peaches, spinach and basil, tossed with a honey vinegarette

Dinner:

•Slow roasted salmon marinated in honey, ginger, lime and Dijon vinegarette over creamy coconut lime rice with roasted spring vegetables
•Grilled snapper with blended Caribbean spices, citrus and fresh mint served with roasted pineapple salad and herbed cous cous
•Swordfish with champagne beurre blanc, roasted asparagus and citrus infused farro
•Bourbon Brown Sugar smoked pork loin over mashed sweet potatoes and roasted zucchini with lemon zest and sprinkled with parmesan
Filet medallions with garlic herb butter, rosemary roasted potatoes and sauteed almond haricots verts
•Roasted chicken breast smothered in a Mediterranean sauce - sun dried tomato, dill, capers, lemon, balsamic and olive oil, over a bed of lemon and parsley risotto and roasted rainbow vegetables

Appetizers:

•Creamy curried carrot ginger soup with parmesan croutons
•Caprese salad with toasted bread crisps
•Ceviche with guacamole and fresh tortilla chips
•Salmon bites with jerk seasoning and mango salsa
•Summer Charcuterie board with caramelized red wine onion dip

Desserts:

•Lemon curd pound cake with blueberry compote
•Vanilla crème Brulé with fresh raspberries
•Mini key lime tarts with whipped cream
•Boozy Chocolate Kahlua Cupcakes
•Blueberry lavender mini cheesecakes
•Chocolate Pavlova with whipped cream and passionfruit