BREAKFAST

Coffee & Tea

Fresh Juices

Fresh Fruits

Cinnamon French Toast with Apple Compote and Slab Bacon

Artichoke, Tomato & Goat Cheese Frittata with

Whole Grain Toast and Fruit Preserves

Baked Banana-Strawberry Pancakes with Spiced Butter

and Grilled Ham

Vegetable Omelettes with Muenster, served with

Southern Style Grits and English Muffins

Southwestern Egg Quesadillas with Green Chiles, Cojita Cheese,

Mango Salsa and Fresh Guacamole

LUNCH

Lime Crusted Grilled Tuna over Mixed Greens tossed with Leeks and Tomatoes

in a Citrus Vinaigrette

Curried Crabcakes with Fresh Pineapple Chutney and

a  Mango Avocado Salad

Rustic Tomato, Smoked Mozzarella, and Oregano Pizza

served with Hearts of Romaine in Sherry-Dijon Vinaigrette

Warm Rosemary Chicken Salad with toasted Pecans

and Field Greens

Pork Tenderloin and Brie Panini’s with Spiced Peach Butter

served with Pomodora Pasta Salad

Assorted Homemade Cookies

APPETIZERS

Smoked Salmon and Dill Cream Cheese Crostinis

Stilton and Fig Tartletts with a Balsamic Glaze

 Goat Cheese with Cracked Pepper and Sun-dried Tomatoes

with French Bread

Seven Layer Mexican Dip with Tortilla Chips

Crispy Coconut Shrimp with Tropical Remoulade

DINNER

Cool Sunset Soup

Hoisin Glazed Flank Steak served with Thai Coconut Rice

and Stir-Fry Vegetables

Spinach and Strawberry Salad with a Peppery Balsamic Vinaigrette

Gorgonzola Chicken Roulade accompanied by

Mushroom Thyme Risotto and Grilled Asparagus

Black Bean, Corn and Tomato Salad with Fresh Cilantro

 Grilled Mahi with Chili Spice Rub served with

Green Chile and Mango Polenta

Fresh Summer Gazpacho

Grilled Bacon-Wrapped Tenderloins finished in a Cognac Reduction served with

Blueberry Stilton Mashed Potatoes and

Slow-Sauteed Broccoli

Field Greens with Pears and Goat Cheese in a Champagne Vinaigrette

Curry-Apple Scallops with Onion and Gruyere Tart and

Braised Haricot-Verts

DESSERT

Custard Bread Pudding with Southern Whiskey Sauce

Gingerbread Cake with Honeyed Marscapone Cream

Tiramisu Trifle

Green Tea Panna Cotta with Mango Compote

Chocolate Mousse Imperiale with Fresh Raspberries and Whipped Cream