


Dante Sample Menu
Page Title
Breakfast
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Eggs Benedict Florentine with Side of Fruit
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Brie Cheese Stuffed French Toast Roll-Ups with Blueberry Compote with a Side of Breakfast Sausage and Fruit
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All American Continental - Sausage, Scrambled Eggs, Home Fries, Banana Chocolate Chip Muffins, Fruit & Granola Yoghurt Parfait, Toast and Jam
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Huevos Rancheros with Chorizo topped with a fried egg and Cilantro
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Smashed Avocado Toast Topped with Sunny Side Up Egg, Crispy Bacon, Diced Tomato and Queso Fresco
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Homemade Cinnamon, Blueberry, and Chocolate chip Pancakes with Mixed Berry Compote, Sausage and Fruit
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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
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Grilled Flank Steak & Burrata Salad with Homemade Honey Balsamic Dressing
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Seared Locally Caught Yellowfin Tuna Poke Bowls and fresh catch sushi rolls
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Grilled Chicken Caesar Salad with homemade Caesar dressing and croutons
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Chili Lime Locally Caught Mahi-Mahi Tacos Topped with Avocado, Red-Cabbage, Queso Fresco, Crema Homemade Guacamole and Mango salsa
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Seared Lamb Chops with Mediterranean Quinoa Spinach Salad
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Greek Chicken Kebabs with Bell Peppers, Cherry Tomatoes & Onions, served with Parmesan Basil Orzo Pasta and Homemade Tzatziki Sauce
Canapés
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Fresh Bruschetta with Goat Cheese Crostini
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Smoke Salmon Wrapped Asparagus Filo Fingers
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Smoked Salmon Lox Cucumber Cannelloni
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Chef’s Choice Cured Meat and Cheese Board
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Crudite Platter with homemade Sun Dried Tomato Feta Hummus
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Caprese salad with Locally Grown Basil topped with Balsamic Reduction
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Sushi Grade Tuna Seaweed Wasabi Creme Fraiche Martini
Dinner
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Caribbean Jerk Salmon, Red Pepper Mango Avocado Cabbage Slaw over Coconut Rice
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Brown Butter-Basted Beef Fillet, Lobster Tail, Shallot Tarte-Tatin, Parsnip Purée, Rainbow Carrots, drizzled with Madeira Jus
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Moroccan Spiced Chicken Wrapped In Pancetta Served with Fig and Pistachio Boudin, Haricot Vert, Roasted Butternut Squash & Chicken Jus
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Charleston Crab Cakes over Roasted Red Pepper Purée served with Fire Roasted Corn and Caesar Salad
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Sea Bass seared in Chili Crisp Served over “Not so Southern” Succotash and Corn Purée
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Chicken Piccata with Portobello Mushroom Linguine, served with Greek Salad
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Herb Crusted Lamb Chops, Rosemary & Thyme Dauphinoise Potatoes, Nicoise Salad, Balsamic Reduction
Desserts
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White Chocolate & Cardamom Tart, with Dark Chocolate Sorbet and Passion Fruit Yolk
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Lemon Curd Tart with Fresh Whip Cream and Raspberries
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Hot Mango Soufflé with Vanilla Bean Ice Cream
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Thai Fried Caramelized Pineapple, Lime Syrup and Coconut Rice Pudding
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Vanilla Creme Brûlée
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Grandma Goforth’s Lemon Pound Cake
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