Breakfast

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• Eggs Benedict Florentine with Side of Fruit

• Brie Cheese Stuffed French Toast Roll-Ups with Blueberry Compote with a Side of Breakfast Sausage and Fruit

• All American Continental - Sausage, Scrambled Eggs, Home Fries, Banana Chocolate Chip Muffins, Fruit & Granola Yoghurt Parfait, Toast and Jam

• Huevos Rancheros with Chorizo topped with a fried egg and Cilantro

• Smashed Avocado Toast Topped with Sunny Side Up Egg, Crispy Bacon, Diced Tomato and Queso Fresco

• Homemade Cinnamon, Blueberry, and Chocolate chip Pancakes with Mixed Berry Compote, Sausage and Fruit

• Fit for a Sailor Frittata Spinach Feta Caramelized onion
   

Lunch

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• Goat Cheese Stuffed Lamb and Sirloin Burgers Topped with Caramelized Onions, Candied Bacon and Black Truffle Mayo on a Brioche Bun

• Grilled Flank Steak & Burrata Salad with Homemade Honey Balsamic Dressing

• Seared Locally Caught Yellowfin Tuna Poke Bowls and fresh catch sushi rolls

• Grilled Chicken Caesar Salad with homemade Caesar dressing and croutons

• Chili Lime Locally Caught Mahi-Mahi Tacos Topped with Avocado, Red-Cabbage, Queso Fresco, Crema Homemade Guacamole and Mango salsa

• Seared Lamb Chops with Mediterranean Quinoa Spinach Salad

• Greek Chicken Kebabs with Bell Peppers, Cherry Tomatoes & Onions, served with Parmesan Basil Orzo Pasta and Homemade Tzatziki Sauce
   

Canapés
 

• Fresh Bruschetta with Goat Cheese Crostini

• Smoke Salmon Wrapped Asparagus Filo Fingers

• Smoked Salmon Lox Cucumber Cannelloni

• Chef’s Choice Cured Meat and Cheese Board

• Crudite Platter with homemade Sun Dried Tomato Feta Hummus

• Caprese salad with Locally Grown Basil topped with Balsamic Reduction

• Sushi Grade Tuna Seaweed Wasabi Creme Fraiche Martini
   

Dinner
 

• Caribbean Jerk Salmon, Red Pepper Mango Avocado Cabbage Slaw over Coconut Rice

• Brown Butter-Basted Beef Fillet, Lobster Tail, Shallot Tarte-Tatin, Parsnip Purée, Rainbow Carrots, drizzled with Madeira Jus

• Moroccan Spiced Chicken Wrapped In Pancetta Served with Fig and Pistachio Boudin, Haricot Vert, Roasted Butternut Squash & Chicken Jus

• Charleston Crab Cakes over Roasted Red Pepper Purée served with Fire Roasted Corn and Caesar Salad

• Sea Bass seared in Chili Crisp Served over “Not so Southern” Succotash and Corn Purée

• Chicken Piccata with Portobello Mushroom Linguine, served with Greek Salad

• Herb Crusted Lamb Chops, Rosemary & Thyme Dauphinoise Potatoes, Nicoise Salad, Balsamic Reduction
   

Desserts
 

• White Chocolate & Cardamom Tart, with Dark Chocolate Sorbet and Passion Fruit Yolk

• Lemon Curd Tart with Fresh Whip Cream and Raspberries

• Hot Mango Soufflé with Vanilla Bean Ice Cream

• Thai Fried Caramelized Pineapple, Lime Syrup and Coconut Rice Pudding

• Vanilla Creme Brûlée

• Grandma Goforth’s Lemon Pound Cake

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