BREAKFAST

• Crab cake eggs benedict with bright lemon hollandaise and sourdough English muffins
• Croissant, proscuitto, garlic aioli sandwiches with fluffy mango muffins and fresh fruit
• Southern biscuits with sausage gravy and mini sharp cheddar and Brussel sprout frittatas
• Huevos rancheros with fried eggs, pico de gallo, roasted peppers, and zesty black beans
• Baileys brioche french toast with berry compote and Spanish omelet with potato and squash
• Leek and goat cheese quiche with maple sausage links, plus chia and yogurt parfaits
• Spicy shakshuka with poached eggs, banana bread, and fruit parfaits
• Avocado on fresh sourdough, pumpkin scones, chorizo scramble, and fresh smoothies

LUNCH

• Lobster ravioli with roasted corn & coconut cream with blistered tomatos
• Spicy flank steak & kale salad with parmesan balsamic vinaigrette
• Chicken pesto pasta salad, or sandwiches on freshly baked sourdough
• Burrata & chickpea salad with sweet peppers, crumbled feta, & oregano vinaigrette
• Citrus roasted salmon with bright peas, Isreali couscous salad, and a creamy lemon & beet sauce
• Grandma Sparky's enchiladas with roasted tomatillo salsa and spiced vegetables
• Pulled pork sandwiches with fresh sesame buns, bourbon barbeque, & lemony greens
• Tuna poke bowls with Siracha cured eggs, pickled radish, and truffled kale
• Orange shrimp, carrot ribbon, & spicy green salad with crispy parmesan tuilles

FRESHLY BAKED BREADS

~ Rich sourdoughs, bagels, English muffins, buns, pizza, loaves, and more.

~ Plus, gluten free and vegan specialties.

SMALL BITES

• Flying pigs, glazed pork belly on rice clouds with champagne vinegar slaw
• Marinated tuna tataki with arugula and spicy sprout salad
• Yellow tomato and corn gazpacho with picked shrimp
• Fresh Caribbean ceviche; bright coconut and spicy versions
• Trio of salsas; Mayan ahuacamolli, roasted tomatillo, fresh pico de gallo
• Southern fried green tomato caprese
• Deviled eggs with cripsy capers
• Beet cured salmon & cucumber bites with pickled mustard seeds

DINNER

• Pistachio crusted lamb chops with mushroom quinoa & pistachio mint pesto
• Seared sea bass in a lemongrass ginger broth with roasted bok choy & crispy shallots
• Grilled filet mignon with crispy terrine, white wine mushroom sauce and tangy chimichurri
• Pan seared scallops & asparagus with butternut squash risotto and saffron buerre blanc
• Slow cooked short rib ragu with confit tomato, grated parmesan, & garlic knots
• Jerk spiced Mahi Mahi with fresh mango curry, coconut rice, and cucumber salsa
• Lemony chicken piccata with white wine & caper sauce over creamy polenta
• Pork loin with roasted veggies, fall squash puree, and savory onion soubise
• Caribbean lobster tails with crispy gnocchi, sun dried tomato pesto, & squash roses

DESSERT

• Pineapple rum cake with passionfruit glaze & toasted coconut
• Salted dark chocolate tart with tropical fruits
• Molten lemon lava cakes with honey semifreddo
• Local mango cake with toasted meringue frosting
• Basque cheesecake with passionfruit glaze & cookie crumble

• Vanilla and orange poached pears with whipped cream & citrus caramel

• Gingerdoodle ice cream cookies with fresh mint & chocolate glaze
• Red velvet souffle cake with fresh whipped cream