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Dante Sample Menu

Dante Sample Menu

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Breakfast

  • 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

  • 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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