Sample Menus

Breakfast

Omelet, bacon, homemade orange/cranberry bread, fresh fruit platter, coffee, tea, variety of juices.

Lunch

Stuffed bell peppers with ground turkey, seasoned lightly with herbs de Provence
and stuffed in a variety of blanched colored peppers,
mixed green salad with feta, sunflower seeds, avocado portions
and carrot shavings in a balsamic vinaigrette, served with a basket full of buttery croissants

Appetizer

“Southwest Cheesecake” (baked flan of cheddar and cream cheeses mixed
with a little taco seasoning, chilies, sour cream and salsa), served with tortilla chips for dipping.

Dinner

Shrimp Étouffée, blanched haricots verts, French bread

Dessert

Key lime pie with golden brown meringue on top

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Breakfast

Sausage, egg-n-cheese pie served with toast and a jam variety - Fresh fruit platter

Lunch

Hamburgers grilled, vine-ripened tomato caprese salad. 
Warm chocolate chip cookies

Appetizer

Smoked fish dip with crackers and a variety of hot sauces

Diner

Grilled pork tenderloin- in a lime soy bourbon marinade
served on a bed of creamy whipped potatoes,          
cinnamon carrot medallions and apple sauce

Dessert

Mango crisp

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Breakfast:

Crème Brule French toast, bacon  - Fresh fruit, yogurt smoothies

Lunch

Flashed fillets of Mahi Mahi topped with mango cucumber lime salsa,
served with a lightly curried couscous, orange wedges and blanched almond slices

Appetizer

Baked brie en croute with cranberry raisin walnut chutney

Diner

Baked chicken breasts on a bed of chopped spinach,
topped with slices of bell peppers and mushrooms with a cream reduction sauce. 
Cucumber, plum tomato salad with red wine vinaigrette, served with warm French rolls

Dessert

Chocolate mousse

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Breakfast

Eggs Benedict, English muffins, Mimosas.

Lunch

Chicken salad with grapes, pecans and poppy seeds in a honey mustard dressing
served on a bed of fresh romaine lettuce leaves with whole wheat pitas
Cheese variety platter and fruit

Appetizer

Tuna sashimi with sides hot mustard and soy, served with chilled marinated seaweed salad

Diner

Rigatoni noodles in a tomato basil roasted red pepper Bolognese, Caesar salad, garlic bread

Dessert

Berry delight

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Breakfast

Smoked salmon coquettes with cinnamon raisin bagels and cream cheese, fruit platter and yogurt variety

Lunch

Roast beef po-boys dressed and French onion soup topped with freshly grated Gruyere

Appetizer

Baked chicken wings in a tangy hot sauce with fresh pineapple wedges.

Diner

Caribbean grouper bundles (nice fillets of grouper painted with sundried tomato pesto wrapped
around blanched asparagus spears and pan sautéed, served with julienne yellow squash and zucchini and cornbread

Dessert

Warm chocolate pecan pie topped with a dollop of freshly whipped cream

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Breakfast

Eggs scrambled, banana walnut muffins, fresh fruit platter

Lunch

“Dinosaur ribs”- rib racks rubbed with jerk seasoning, slowly baked, then braised
with homemade BBQ sauce, blue cheese coleslaw, garlic bread

Appetizer

Scallops sautéed in extra virgin olive oil, finished with a white wine glaze

Diner

Grilled NY strip, roasted new potatoes with rosemary, eggplant rounds topped
with tomato slices and parmesan cheese baked and coated with garlicky balsamic vinaigrette

Dessert

Tarte Normande topped with a scoop of vanilla bean ice cream

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Breakfast

Thin crepes filled with pastry cream, drizzled with an assortment of berries, tiny sausage logs,
fresh fruit platter, juice variety and milk

Lunch

Chicken taco salads- baked flour tortilla baskets filled with chopped romaine,
black beans, warm chicken strips, grated cheddar, salsa, guacamole, and a dollop of sour cream

Appetizer

Conch fritters with a lemony mayo/ketchup dipping sauce

Diner

Tuna steaks marinated in Italian salad dressing, grilled to order, served with saffron rice, sugar snap peas and Wasabi

Dessert

Bananas Foster