Sample Menu

Breakfast

•French toast stacked with crispy bacon,banana & Maple syrup.

•Continental breakfast with fresh fruits & pastries.

•Spinach omelet accompanied by roasted tomatoes on the vine & breakfast sausage.

•Eggs Benedict served with spinach & mushrooms on an English muffin with a side of tropical fruits.

•Beef Huevos Rancheros with multigrain tortillas stacked with ground beef, eggs, peppers, salsa, cilantro , feta & avo.

•Smashed Avo Sarmies with boiled eggs crispy bacon crumble and beetroot hummus.

•Sweet & savory bagel charcuterie board.

 

Lunch

•Lobster pasta salad with roasted pumpkin fresh green beans in a caribbean mayo dressing.

•Sticky jerk Salmon with Mango slaw fried rice noodles & Rice noodle salad.

•Stuffed homemade beef burgers topped with caramelized onions, melted gruyère and truffle mayo. Served with a fresh side salad.

• Ahi Tuna Poke bowls.

• Asian fusion, Korean BBQ and pulled pork Tacos.

•Spice-rubbed jerk chicken glazed with honey, served over crisp, massaged kale Caesar salad. Paired with warm, crusty artisan bread.

 

Canapés

•Charcuterie Platter with cured meats, assortment of cheese, fruits & crackers.

•Teriyaki salmon & cucumber cannelloni.

• Thai snacks.

•Grilled nectarine & cheese crostini with balsamic glaze & fresh basil.

•Crab & phyllo baskets, baby pears with blue cheese topped with caramelized walnuts.

•Vietnamese spring roll wrappers with peanut butter dipping sauce.

 

Dinner

•Seared Mahi-Mahi with zesty creole sauce, accompanied by creamy coconut rice, tender crisp broccoli and coconut fried onion rings.

•Filet mignon on a bed of slow roasted potatoes with welted baby bok choy confetti of cherry tomatoes & maderia Jus.

•Shrimp scampi with angel hair pasta.

•Crispy-skin sea bass on a silky, roasted butternut squash purée. Paired with blistered baby new potatoes, flame-grilled asparagus, and a herbaceous island chimichurri.

•Thai red curry with scallops, tiger prawns, bamboo shoots & udon noodles.

•Rack of lamb, perfectly seared and crusted with warm spices. On a bed of vibrant, wilted spinach and rich, creamy mashed potatoes. Finished with a delicate, silky Moilee sauce—a spiced coconut broth that adds a touch of tropical luxury.

•Perfectly flaky grouper paired with veggie packed succotash and a creamy corn sauce topped with lemon confit oil.

 

Dessert

•Peanut butter mousse with brownie crumble.

•Coconut panna cotta with tropical fruits & Glass biscuits.

•Caramelized pear parcells with rich chocolate sauce.

•Cheese mousse with home made almond toffee sauce & cookie crumble.

•Lemon possets with red berries & shortbread biscuits.

•Mini carrot cakes with cream cheese frosting & caramelized walnuts.

•Mini apple crumble with vanilla ice cream.