Caribbean style american blueberry pancakes with Java berry coulis and maple syrup.
Hot Potato and herb bakes with salt fish, fried plantain and cocoa tea.
Banana and chocolate french toast with toasted almonds. Papaya and pineapple iced smoothie with homemade mango sorbet.
Toasted bagel with Loch Fyne Scottish smoked salmon, cream cheese and chefs rocket and basil pesto.
Traditional full American cooked breakfast. Spinach, cherry tomato and brie omelette with basil oil.
Served daily, exotic caribbean fresh fruit platter. Warm croissants, pain au chocolate and banana bread. Selection of yoghurts, cereals, granola, continental cheese and ham selection.
Tea and coffee, fresh fruit juices.
Tender slow roasted, spicy Jerk chicken with salad of brown, wild rice and peas.
Fresh locally caught red snapper grilled, topped with spicy picante avocado salsa, sauté scallions & served with a cool cucumber and mint soup.
Chilled Caribbean Lobster salad with charred mango, red pepper coulis and lime infused guacamole.
Blackened Mahi Mahi fillet oven baked with curried Bombay potatoes and wilted spinach.
Thai seared Tuna salad with coriander, chilies, glass noodles, roasted egg plant and glazed with honey & ginger soy reduction.
New York Strip cooked to your liking. Sweet potato mash, slow roasted confit tomatoes and a rocket and watercress salad. Coconut crusted shrimp and water melon salad, caramelized cashew nuts chicory and pea shoots bound in a coconut cream dressing spiked with chili and ginger.
Seafood Linguini, tomato and basil topped with tempura battered crisp calamari.
Selection of homemade ice creams and sorbets and fresh fruit.
Selection of hor d oeurves and canapés with cocktail hour.
Home cured sea bass ceviche with lime cilantro and chili.
Roasted butternut squash and plum tomato soup topped with curried creme fraiche, toasted pine nuts and fresh basil leaves.
Tiger prawns sauté in white wine and garlic butter finished in a rich tomato & herb concasse.
Selection of mixed sushi rolls with catch of the day and fresh caught tuna sashimi.
Crispy fried chicken wings with chefs own hot sauce, baked plantain and a cool pineapple & peppered chutney.
Crispy Thai beef with sweet chilli. Salad of Chinese leaf, pak choi & roasted pistachios.
Pan seared scallops on a minted pea puree with crispy bacon lardons, beetroot compote & sweet potato crisp
Tender lobster medallions in a thick cheese and white wine sauce infused with tarragon and chervil.
Prime cut of tender fillet, cauliflower puree, goose fat roast potatoes and finished with a pink peppercorn sauce.
A trio of char grilled jumbo prawns atop a rustic seafood & fennel risotto with parmesan crisp.
Caramelised onion and feta tart
Confit vine tomatoes soft feta and rocket pesto tartlet finished with red onion marmalade & chunky Greek salad.
Steamed Alaskan King Crab legs, braised asparagus spears & ratatouille.
Locally taught Grouper fillet, oven roasted, white wine beurre noisette, tropical fruit salsa & pawpaw puree.
Rack of lamb
Herb crusted French trimmed lamb rack, gruyere creamy dauphinoise petit poir, Red wine and juniper jus.
Lemon Posset topped with Earl Grey stewed prunes.
Triple chocolate and Pecan nut brownie, Belgium chocolate ice cream. Vanilla poached peaches, clotted cream and raspberry & sherry syrup.
Rhubarb and apple crumble topped with vanilla ice cream.
Banana and butterscotch crepes with whipped cream and chocolate honeycomb.
Strawberry and vanilla cheese cake accompanied with wild berry compote. Pineapple and toffee sponge with coconut ice-cream and toasted coconut shavings.
Traditional cheese platter with home made chutneys.
Tea, coffee and chocolates.