Breakfast

• Fresh fruit platter.


• Home made blueberry muffins and freshly-baked croissants.


• Smoked ham and Swiss cheese frittata.


• Traditional eggs benedict.


• Cinnamon and maple syrup baked French toast.


• Stacked blueberry or banana pancakes.

Lunch

• Gently sautéed Crab cakes with a mango and lime aioli.


• Seared Tuna Nicoisse salad.


• Caesar salad with seasoned chicken or shrimp.


• Penne pasta salad with lightly seasoned shrimp.


• Individual bacon and mushroom quiche with Cobb salad.

Appetizer

• Grilled Olive and Parmesan crostini.


• Hot and creamy artichoke dip with toasted pita chips.


• Pesto Brie baked in flaky pastry.


• Tempura shrimp with spicy dipping sauce.


• Chicken and three cheese Quesadillas. 

Dinner

• Sauted Beef Tenderloin with Portobello mushroom and port wine sauce, Roasted rosemary new potatoes, seasonal vegetables.


• Teryaki Tuna served with a Mango and black bean salsa, seasoned rice pilaf.


• Grilled Mahi Mahi fillets, Caribbean banana chutney, served with a Parmesan risotto.


• Roasted Pork Tenderloin with a Brandy Dijon cream sauce, Cous Cous


• Grilled Greek Lemon chicken with a Mediterranean seasoned feta and parsley orzo.

Dessert

• Italian Panna Cotta, strawberry coulis.


• Decadent Baileys Chocolate mousse.


• Key Lime Meringue pie.


• Classic Crème Brule.


• Light and creamy vanilla cheesecake.