DAY BREAK
Delicate Crêpes
Topped with rosemary-infused nectarine and honey syrup, served with creamy Greek yogurt and fresh nectarine slices.

Crispy Zucchini Fritters
Finished with a poached egg, Atlantic-caught smoked salmon, and whipped fresh tzatziki. (GF option)

Parmesan-Topped Spinach & Feta Muffins
Protein-packed breakfast muffins with a crispy super seed crust.

Classic Quiche
Smoky bacon, Gruyère, and fresh herbs in a flaky, buttery pastry crust.

Avocado Toast
Artisanal toast with heirloom tomatoes, Parmesan, hemp seeds, chili flakes, and a sprinkle of nasturtium petals.

 

MIDDAY
Seared Ahi Tuna BLT
Perfectly seared ahi tuna steak with crispy bacon, tomato, avocado, butter lettuce, and spicy mayo on a brioche bun.

Crispy Chicken Wrap
Crispy chicken, lettuce, tomato, avocado, red onion, and your choice of zesty ranch or spicy mayo in a toasted tortilla.

Cajun-Spiced Shrimp Tacos
Cabbage slaw, tropical salsa, avocado, cilantro crema, and fresh lime.

Green Goddess Bowl
Kale and red cabbage with olive oil and lemon, roasted chickpeas, quinoa, avocado, and grilled root vegetables, finished with green goddess dressing and optional Parmesan. (Vegan, GF)

Rainbow Spring Rolls
Fresh veggies, avocado, basil, and mint with tofu or shrimp. Served with spicy Thai peanut sauce.

 

HORS D’OEUVRES
Lemon-Massaged Kale Salad
Tender kale, red cabbage, and red onion in lemon and olive oil. (Vegan, GF)

Shaved Fennel & Parmesan Salad
Fennel, onion, pine nuts, and shaved Parmesan in lemon vinaigrette.

Seasonal Tropical Fruit Salad
Mango, pineapple, apple, and mint tossed in lime juice. (Vegan, GF)

Hamachi Carpaccio
Yellowtail sashimi with ponzu, yuzu, jalapeño, radish, and shiso. (GF)

Ceviche Trio
• Coconut Ceviche — Coconut meat, tomato, red onion, avocado, and lime in coconut milk. (Vegan, GF)
• Shrimp Ceviche — Poached shrimp with tomato, red onion, cilantro, and citrus. (GF)
• Fresh Catch Ceviche — Local fish with lime, red onion, tomato, and chili. (GF)
Served with house-made tortilla chips and avocado slices.

Tomato Bruschetta
Whipped goat cheese, marinated heirloom tomatoes, basil, and olive oil.

Mini Crab Cakes
With remoulade, lemon zest, and microgreens.

Coconut Shrimp
Crispy coconut-battered shrimp with sweet mango-chili dipping sauce.

 

MAIN
Macadamia-Crusted Mahi Mahi
Mango-pineapple salsa, jasmine rice; seared to golden perfection. (GF)

Chargrilled Beef Tenderloin
Chimichurri, rosemary roasted potatoes, and chili-flake broccolini.

Honey-Glazed Lemon Herb Chicken
Over a brown rice–quinoa blend with roasted sweet potato and green goddess salad.

Stuffed Bell Peppers
Quinoa, peppers, onion, black beans, corn, tomato, and spices; optional cheese. (GF, Vegan option)

Lavender & Rosemary Rack of Lamb
Sous-vide, with Okinawan sweet potato mash, heirloom carrots, and thyme-infused butter. (GF)

Creamy Herb Risotto
White wine and Parmesan risotto topped with seared scallops, clams, lemon zest, and an orange-infusion drizzle.

 

DESSERTS
Vanilla Cream French Tart
Silky vanilla bean pastry cream, finished with fresh strawberries.

Raspberry Rose Tiramisu Trifle Cup
Rose-kissed mascarpone, raspberry purée, and tender ladyfingers.

Ube Cheesecake with Oreo Crust & Mango
Velvety ube cheesecake on an Oreo crust, topped with coconut cream, mango, and micro basil.

Coconut Mango Tiramisu Trifle Cup
Mango-soaked ladyfingers layered with coconut cream, fresh mango purée, and toasted coconut flakes.